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Creamy Tuscan Chicken Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/creamy-tuscan-chicken-chili-recipe/