A creamy, cheesy chicken chili loaded with beans, Tex-Mex spices, and melty goodness—quick to make, hearty, and perfect for busy nights, game day, or meal prep.
Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30–60 seconds until fragrant.
Add the chicken and cook, stirring, until lightly browned on the outside, about 5 minutes.
Stir in diced tomatoes with green chilies, black beans, pinto (or white) beans, diced green chilies, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Bring to a simmer.
Cover and cook 15–20 minutes, until the chicken is cooked through. Remove chicken to a board, shred with two forks, and return it to the pot.
Reduce heat to low. Add the softened cream cheese in small cubes, stirring gently until fully melted and smooth.
Stir in the shredded cheese until melted and the chili is creamy. Taste and adjust salt and pepper as needed.
Ladle into bowls, garnish with chopped cilantro, and serve hot with your favorite toppings.