chicken chili Archives - Lovonis Lark

30 minute creamy chicken chili

September 4, 2025

Chili takes time to cook, but when it’s chicken chili and you use a rotis chicken, you can have a hearty, creamy, incredibly delicious chili on the table in 30 minutes. This is one you’re going to want to put on repeat during the long winter.

30 minute creamy chicken chili

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 322kcal

US Customary - Metric

1 Tbsp olive oil
1 medium brown onion, diced diced
6 garlic cloves, minced
1 to 2 jalapeno peppers, trimmed & diced (remove seeds and membranes if you prefer a milder chili)
1/2 to 1 tsp chili powder
1/4 to 1 tsp white pepper
1/4 to 1 tsp cayenne pepper
1/4 to 1/2 tsp ground cumin
3 Tbsp all-purpose flour plain flour
4 cups (960ml) chicken broth
2 cans (4oz/ 113g) chopped green chilies
1 cup frozen corn kernels (or 14oz/398ml can, drained)
3 cups 12oz/375g shredded rotis chicken (or leftover roast chicken)
4 oz (113g) cream cheese, cut into cubes
1/2 cup (120ml) heavy cream, optional
Crunchy tortilla strips*, sliced jalapenos & lime wedges, to serve

Heat the oil in a pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion is translucent and softened.
Add the garlic and jalapeno and cook for 1 minute until fragrant. - be careful here and if you can open a window
Add the four spices and flour; cook, stirring for 1 minute until fragrant & the flour is cooked.
Add the broth and stir until combined. Bring to a boil. Add the cans of green chilies, corn and the chicken. Stir to combine. Bring to a boil again. Cover, reduce the heat to medium-low and cook for 5 to 10 minutes, stirring occasionally, until thickened and hot.
Add the cream cheese and stir until the cheese is melted. Add the cream, if using and stir until combined and hot.
Spoon into warmed bowls and serve with tortilla strips*, fresh jalapeno slices and lime wedges. Serves 4 to 6.

Notes

*Thinly slice 2 or 3 corn of flour taco-sized tortillas and cook the strips, in batches, in hot oil for a couple of minutes until golden brown, turning occasionally; drain on paper towel and serve with the chili.

Nutrition