Creamy Taco Chili

Ingredients

1 cup chicken stock or broth

1 lb skinless chicken thighs or chicken breast meat (if using chicken thighs, the pieces can be left whole but if using chicken breast, cut it into halves through the thickest part of the breast) 500 g

1 red bell pepper diced

1 can black beans drained (14-16 oz)

1 can kidney beans or white beans, drained and rinsed (14-16 oz)

1 ½ cups sweet corn frozen or 1 can drained

⅓ cup green jalapenos pickled chopped including a tablespoon of the pickle juice

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

1 tsp dried oregano

¼ tsp black pepper

2 cans tomatoes crushed or diced undrained, if you can find fire-roasted tomatoes, please use those for extra flavor (14-15 oz each)

To finish:

8 oz cream cheese full-fat, softened, 1 package (see notes)

⅓ cup cilantro chopped (coriander)

Instructions

Add all ingredients to the Instant Pot except for canned tomatoes and stir through.

Spread the crushed tomatoes over the top but don’t stir through all the way.

Set the Instant Pot to 10 minutes on HIGH with Natural Release (or at least 10 minutes)

Soften the cream cheese if straight out of the fridge. You can cut it into cubes and let it come to room temperature or submerge the whole sealed block or container in a bowl of hot/warm water for 5-10 minutes. It doesn’t need to be melted, just slightly softer.

Remove the chicken and shred or dice. Return to the chili mixture in the pot.

Divide the cream cheese into a few large chunks or cubes and add to the chili. Whisk through until melted. Top with fresh cilantro and serve.

Serve in bowls topped with grated cheese or/and sour cream, diced avocado and tortilla chips or anything else you like.

Notes

Toppings to choose: Diced or sliced avocado, fresh lime, grated cheese or sour cream, tortilla chips, freshly diced tomatoes and/or red onion.

How to soften cream cheese: Submerge the sealed cream cheese block or the container in some warm water and allow it to sit for 10 minutes, flipping every 5 minutes or so.

Nutrition Information:

Frequently Asked Questions:

Can I make this recipe on the stovetop instead of using an Instant Pot?

Yes, you can make this recipe on the stovetop. Start by cooking the chicken in a large pot, then add the remaining ingredients (except cream cheese) and simmer for about 20-30 minutes.

Finally, add the softened cream cheese and stir until melted.

Is there a dairy-free alternative to cream cheese I can use for a lactose-free version of this chili?

You can use dairy-free cream cheese or a cashew-based cream as a lactose-free alternative to cream cheese for a creamy texture.

What can I use instead of an Instant Pot or stovetop for making this recipe?

If you don’t have an Instant Pot or prefer not to use the stovetop, you can make this chili in a slow cooker (crockpot).

Simply add all the ingredients (except cream cheese) to the slow cooker, cook on low for 6-8 hours, then add the softened cream cheese and stir until melted.

Can I adjust the level of spiciness in this chili?

Yes, you can adjust the spiciness by varying the amount of jalapenos you use.

If you prefer a milder chili, reduce the amount of jalapenos and their pickle juice.

For a spicier version, increase the jalapenos.

What are some recommended toppings to garnish this creamy taco chili?

You can garnish this chili with grated cheese, sour cream, diced avocado, fresh cilantro, and tortilla chips.

Feel free to customize it with your favorite toppings.

What’s the difference between using chicken thighs and chicken breast in this recipe?

Chicken thighs are more forgiving and tend to stay moist and tender during cooking.

If you use chicken breast, it’s essential to cut it into smaller pieces and avoid overcooking to prevent it from becoming dry.

The choice between the two depends on your personal preference for texture and flavor.

Can I use fresh jalapenos instead of pickled jalapenos in the recipe?

Yes, you can use fresh jalapenos, but keep in mind that they will add a different flavor profile compared to pickled jalapenos.

Adjust the quantity to your preferred level of spiciness.

What’s the purpose of adding cream cheese to the chili?

Cream cheese adds creaminess and richness to the chili, making it “creamy taco chili.”

It provides a smooth and velvety texture to the dish.

If you prefer a dairy-free option, you can use dairy-free cream cheese or a cashew-based cream.

Can I make this chili in advance and reheat it later?

Yes, you can make this chili in advance and reheat it when you’re ready to serve.

Store it in an airtight container in the refrigerator for a few days.

Reheat on the stovetop or in the microwave, stirring occasionally, until heated through.

What are some creative toppings or garnishes for this creamy taco chili?

You can garnish this chili with grated cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, or even a squeeze of lime.

Feel free to get creative with your favorite toppings to enhance the flavor and presentation.