Creamy Tuscan Chicken Chili Recipe

Introduction

Creamy Tuscan Chicken Chili is a comforting, flavorful dish that combines tender shredded chicken with creamy beans, fresh spinach, and vibrant cherry tomatoes. This hearty chili offers a delightful twist on traditional chili, perfect for warming up any meal.

Ingredients

• 6 tbsp. extra-virgin olive oil, divided
• 1 tbsp. Italian seasoning
• 4 cups shredded cooked chicken (from about one rotisserie chicken)
• 1 1/2 tsp. kosher salt, divided
• 1 medium yellow onion, finely chopped
• 1 poblano chile or green bell pepper, ribs and seeds removed, finely chopped
• 6 garlic cloves, finely chopped
• 1 tbsp. tomato paste
• 2 cups halved cherry tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1 (13.5-oz.) can cannellini beans, drained, not rinsed
• 1/2 cup heavy cream
• 2 oz. baby spinach (about 2 cups)
• 1 tsp. finely grated lemon zest
• 1/2 cup shredded cheddar

Instructions

1. Step 1: In a large, high-sided skillet over medium heat, heat 4 tablespoons of olive oil. Add Italian seasoning and cook, stirring frequently, until fragrant, about 10 seconds. Add shredded chicken and cook, stirring, until heated through, about 2 minutes. Season with 1 teaspoon of kosher salt. Transfer the chicken mixture to a plate and set aside.
2. Step 2: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and poblano chile or green bell pepper, scraping up browned bits from the bottom of the skillet. Cook until the onions are soft and translucent, about 7 minutes. Season with the remaining 1/2 teaspoon of kosher salt.
3. Step 3: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring to coat the vegetables, until it just begins to caramelize, about 1 minute.
4. Step 4: Add the halved cherry tomatoes and cook, stirring frequently, until softened and the skins start to wilt, about 5 minutes.
5. Step 5: Pour in the chicken broth and add the drained cannellini beans. Return the chicken and any accumulated juices to the skillet. Bring the mixture to a simmer.
6. Step 6: Stir in the heavy cream and baby spinach. Cook, stirring occasionally, until the spinach is wilted, about 3 to 4 minutes.
7. Step 7: Stir in the finely grated lemon zest. Serve the chili topped with shredded cheddar cheese for a creamy finish.

Tips & Variations

• For a spicier kick, use a jalapeño instead of a poblano or green bell pepper.
• Swap heavy cream for half-and-half for a lighter version.
• Try adding fresh basil or thyme to enhance the Tuscan flavors.
• If you prefer a thicker chili, simmer it longer to reduce the liquid before adding cream and spinach.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chili for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe calls for shredded cooked chicken for convenience and texture. Using raw chicken would require adjusting the cooking time significantly to ensure the chicken is fully cooked and tender.

What can I substitute for cannellini beans?

You can use other white beans, such as great northern or navy beans, or even chickpeas if you prefer. Just ensure they are drained and not rinsed to maintain the flavor.

Creamy Tuscan Chicken Chili Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

Creamy Tuscan Chicken Chili is a comforting and hearty skillet dish featuring shredded rotisserie chicken simmered with Italian seasoning, garlic, cherry tomatoes, cannellini beans, and baby spinach in a rich, creamy broth. Finished with lemon zest and shredded cheddar cheese, this flavorful chili combines classic Tuscan ingredients with a creamy twist for a satisfying meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• Method: Stovetop
• Cuisine: Tuscan/Italian

Ingredients

Scale 1x2x3x

Chicken Mixture

• 6 tbsp. extra-virgin olive oil, divided
• 1 tbsp. Italian seasoning
• 4 cups shredded cooked chicken (from about one rotisserie chicken)
• 1 1/2 tsp. kosher salt, divided

Vegetables and Aromatics

• 1 medium yellow onion, finely chopped
• 1 poblano chile or green bell pepper, ribs and seeds removed, finely chopped
• 6 garlic cloves, finely chopped
• 1 tbsp. tomato paste
• 2 cups halved cherry tomatoes

Liquids and Others

• 2 1/2 cups low-sodium chicken broth
• 1 (13.5-oz.) can cannellini beans, drained, not rinsed
• 1/2 cup heavy cream
• 2 oz. baby spinach (about 2 cups)
• 1 tsp. finely grated lemon zest
• 1/2 cup shredded cheddar cheese

Instructions

1. Heat oil and season chicken: In a large, high-sided skillet over medium heat, heat 4 tablespoons of extra-virgin olive oil. Add Italian seasoning and cook, stirring frequently, until fragrant, about 10 seconds. Add shredded chicken, cook while stirring until heated through, about 2 minutes. Season with 1 teaspoon kosher salt. Transfer chicken mixture to a plate and set aside.
2. Sauté vegetables: In the same skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add chopped onion and poblano chile or green bell pepper. Cook, scraping up browned bits off the skillet bottom, until onions are soft and translucent, about 7 minutes. Season with the remaining 1/2 teaspoon kosher salt.
3. Add garlic and tomato paste: Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and stir to coat the vegetables, cooking until it just begins to caramelize, about 1 minute.
4. Cook tomatoes: Add halved cherry tomatoes and cook, stirring frequently, until they soften and the skins wilt, about 5 minutes.
5. Simmer chili base: Pour in chicken broth and add drained cannellini beans. Return the shredded chicken and any juices accumulated on the plate to the skillet. Bring mixture to a gentle simmer.
6. Add cream and spinach: Stir in heavy cream and baby spinach. Cook while stirring until spinach wilts, approximately 3 to 4 minutes.
7. Finish and serve: Stir in finely grated lemon zest for brightness. Serve the chili topped with shredded cheddar cheese while hot.

Notes

• You can substitute the rotisserie chicken with leftover cooked chicken breast or thighs.
• For a spicier version, keep some seeds in the poblano chile or use a hotter pepper.
• If preferred, use half-and-half instead of heavy cream for a lighter option.
• To keep the beans firmer, add them towards the end of cooking instead of at the beginning.
• Serve with crusty bread or over cooked rice for a complete meal.

Keywords: Tuscan chicken chili, creamy chicken chili, Italian chicken soup, cannellini bean chili, creamy tomato chicken chili