Marry Me Creamy Chicken Chili

Name: Marry Me Creamy Chicken Chili
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 2 boneless, skinless, chicken breasts (6 to 8 ounces each); 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3 tablespoons extra-virgin olive oil (omit for slow cooker); 1 white onion, diced (use 1/2 for slow cooker option); 4 garlic cloves, finely chopped; 1 cup corn kernels, frozen or drained canned; 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained; 2 cups chicken broth; 1 (15-ounce) can black beans, drained and rinsed; 1 (4 1/2-ounce) can green chiles; 2 teaspoons chili powder, plus more to taste; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; 6 ounces Greek yogurt; 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch); 4 green onions, thinly sliced; 3 avocados, diced; 2 cups greek yogurt; 2 cups shredded cheddar or Mexican blend cheese

1 step

Updated at: Mon, 09 Dec 2024 17:53:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories550.1 kcal (28%)

Total Fat30.8 g (44%)

Carbs30.7 g (12%)

Sugars7.2 g (8%)

Protein39.4 g (79%)

Sodium1734.6 mg (87%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper. Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side. Set the chicken on a plate. Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, chicken, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine. Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Remove the chicken from the pot, shred or slice it, then return back to the pot. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili. Serve in a big pot with bowls and all the toppings.

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