Bobby Flay Chicken Chili

Bobby Flay’s Chicken Chili is made with onion, olive oil, garlic, chicken broth, green chilies, cumin, paprika, oregano, ground coriander, cayenne pepper, Neufchatel cheese, corn, cannellini beans, rotisserie chicken, lime juice, and fresh cilantro. This hearty chicken chili recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 1 small yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
• 1 1/4 cup frozen or fresh corn
• 2 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or left-over chicken*
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

How To Make Chicken Chili?

1. Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
2. Add Broth and Seasonings: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
3. Prepare the Beans: Drain and rinse the cannellini beans. Measure out 1 cup / 170 g of the beans and set the whole beans aside. Transfer the 1 cup / 170 g of beans to a food processor with 1/4 cup / 60 ml of the broth from the soup, then puree until smooth.
4. Add Cheese, Corn, and Beans: Add the Neufchatel cheese, corn, whole beans, and the pureed beans to the soup. Stir well and let it simmer for an additional 5-10 minutes.
5. Finish the Soup: Stir in the shredded chicken, lime juice, and fresh cilantro. Serve the chili with optional toppings like Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips. Enjoy!

Recipe Tips:

• Soften the Cream Cheese: Make sure the Neufchatel cheese is at room temperature before adding it to the soup. This helps it melt smoothly and prevents lumps in the chili.
• Adjust the Spice Level: If you prefer a milder chili, reduce or omit the cayenne pepper. For a spicier kick, add more cayenne or include chopped fresh jalapeños.
• Shred the Chicken Well: Use two forks to shred the chicken into small pieces. This ensures every bite has a bit of chicken and makes the chili more flavorful.
• Puree the Beans for Creaminess: Don’t skip the step of pureeing some of the beans with broth. This thickens the chili and gives it a creamy texture without adding extra dairy.
• Simmer to Blend Flavors: After adding all the ingredients, let the chili simmer for at least 10 minutes. This allows the spices and ingredients to combine for a richer flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken chili cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Let the chicken chili cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move the chili to the refrigerator overnight before reheating.
• Reheat: Pour the chicken chili into a pot and heat over medium heat. Stir occasionally for about 5-7 minutes or until it’s thoroughly warmed up.

Nutrition Facts

Amount Per Serving

• Calories 383
• Fat 14g
• Saturated Fat 6g
• Cholesterol 77mg
• Sodium 525mg
• Potassium 516mg
• Carbohydrates 35g
• Fiber 8g
• Sugar 5g
• Protein 33g
• Vitamin A 11%
• Vitamin C 10%
• Calcium 166mg
• Iron 5mg

Try More Bobby Flay Recipe:

• Bobby Flay Vegetarian Chili
• Bobby Flay Lemon Garlic Chicken Bites
• Bobby Flay Lemon Garlic Chicken Bites
• Bobby Flay Chicken Wings

Bobby Flay Chicken Chili

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:American Courses:Dinner Recipe Keys: C Chicken Chili

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:383 kcal Best Season:Summer

Description

Bobby Flay’s Chicken Chili is made with onion, olive oil, garlic, chicken broth, green chilies, cumin, paprika, oregano, ground coriander, cayenne pepper, Neufchatel cheese, corn, cannellini beans, rotisserie chicken, lime juice, and fresh cilantro. This hearty chicken chili recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients

• 1 small yellow onion , diced
  
• 1 tbsp olive oil
  
• 2 cloves garlic , finely minced
  
• 2 (14.5 oz) cans low-sodium chicken broth
  
• 1 (7 oz) can diced green chilies
  
• 1 1/2 tsp cumin
  
• 1/2 tsp paprika
  
• 1/2 tsp dried oregano
  
• 1/2 tsp ground coriander
  
• 1/4 tsp cayenne pepper
  
• salt and freshly ground black pepper , to taste
  
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  
• 1 1/4 cup frozen or fresh corn
  
• 2 (15 oz) cans cannellini beans
  
• 2 1/2 cups shredded cooked rotisserie or left-over chicken*
  
• 1 Tbsp fresh lime juice
  
• 2 Tbsp chopped fresh cilantro, plus more for serving
  
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

1. Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
   
2. Add Broth and Seasonings: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
   
3. Prepare the Beans: Drain and rinse the cannellini beans. Measure out 1 cup / 170 g of the beans and set the whole beans aside. Transfer the 1 cup / 170 g of beans to a food processor with 1/4 cup / 60 ml of the broth from the soup, then puree until smooth.
   
4. Add Cheese, Corn, and Beans: Add the Neufchatel cheese, corn, whole beans, and the pureed beans to the soup. Stir well and let it simmer for an additional 5-10 minutes.
   
5. Finish the Soup: Stir in the shredded chicken, lime juice, and fresh cilantro. Serve the chili with optional toppings like Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips.

Notes

• Soften the Cream Cheese: Make sure the Neufchatel cheese is at room temperature before adding it to the soup. This helps it melt smoothly and prevents lumps in the chili.
• Adjust the Spice Level: If you prefer a milder chili, reduce or omit the cayenne pepper. For a spicier kick, add more cayenne or include chopped fresh jalapeños.
• Shred the Chicken Well: Use two forks to shred the chicken into small pieces. This ensures every bite has a bit of chicken and makes the chili more flavorful.
• Puree the Beans for Creaminess: Don’t skip the step of pureeing some of the beans with broth. This thickens the chili and gives it a creamy texture without adding extra dairy.
• Simmer to Blend Flavors: After adding all the ingredients, let the chili simmer for at least 10 minutes. This allows the spices and ingredients to combine for a richer flavor.

Keywords:Bobby Flay Chicken Chili