Sweet Heat Chicken Chili

Prep Time

Cook Time

Difficulty Level

Mt Olive Pickles
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1 lb. Chicken Thighs
1 tsp. Garlic Powder
1 Yellow Onion, chopped
1 tbsp. Canola Oil
3 cups Chicken Broth
2 cans Cannellini Beans
4 oz. Chopped Green Chilies
1/4 cup Sweet Heat Jalapeños, drained
1 tsp. Dried Oregano
1 tsp. Ground Cumin
8 oz. Cream Cheese
1 cup Sour Cream
Salt + Pepper, to taste

Tortilla Chips
Shredded Cheese
Sweet Heat Jalapeños
Fresh Cilantro
Lime Wedges


  1. Season the chicken with garlic powder. Sauté in a large Dutch oven with the chopped onion over medium heat in canola oil. Cook for 5 minutes on each side, or until chicken is no longer pink.
  2. Add the chicken broth, cannellini beans, chopped chilies, drained Sweet Heat Jalapeños, Dried Oregano and Cumin. Stir and simmer, uncovered, for 30 minutes.
  3. Remove from heat and shred the chicken with two forks. Fold in the cream cheese and sour cream. Mix until the cream cheese has melted and incorporated into the chili.
  4. Serve immediately with your favorite toppings.

Servings: 5

Ready in: 55

Course: Soup Main Dish