Description
A creamy, fiery chili with tender chicken, smoky spices, and a luscious cheese sauce. This halal-friendly version skips pork and bacon, using smoked paprika for depth. Perfect for gatherings or cozy nights.
Ingredients
3 boneless, skinless chicken breasts
11 oz sweet corn kernels (Libby’s recommended)
15 oz black beans (rinsed and drained)
10 oz tomatoes with green chilies (Rotel)
2.5 cups cheddar cheese, cubed
11 oz cream cheese, cubed
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional)
2 cups low-sodium chicken broth
diced sweet onion
fresh cilantro, lime wedges, tortilla chips (for serving)
Instructions
Season chicken with salt and pepper. Sauté diced onion in olive oil until translucent. Layer in slow cooker: sautéed onion, paprika, cumin, garlic powder, onion powder, cayenne (if using), black beans, corn, Rotel tomatoes, chicken broth. Place chicken on top. Add cream cheese and cheddar cubes in layers. Cook on low for 8 hours. After cooking, shred chicken and stir into mixture. Taste and adjust seasoning. Serve warm with cilantro, lime, and tortilla chips.
Notes
Substitute smoked paprika for ham/bacon flavor; use halal-certified chicken
Drain beans thoroughly to prevent excess liquid
For a spicier version, add diced jalapeños or extra cayenne
Store leftovers in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg