Easy Creamy Seafood and Shrimp Chili
350kcal
Ingredients
Base Ingredients
- 1 teaspoon olive oil
- 2-3 cloves garlic (minced)
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 1 can (15.5 oz) Great Northern beans (drained and rinsed)
- 1 can (15.5 oz) black beans (drained and rinsed)
- 1 can (15.5 oz) diced tomatoes with chilis (drained)
- ½ cup whole kernel corn (frozen)
Seafood and Dairy Ingredients
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
- 5 oz lump crab
- 5 oz lobster meat
- 1 pound shrimp (peeled and deveined)
Spices and Seasoning
- to taste seafood seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- to taste salt and pepper
Method
Cooking Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth, both types of beans, and the diced tomatoes with chilis. Mix well.
- Lower the heat to medium-low, cover, and let it simmer for 15-20 minutes.
- While the chili simmers, season the crab meat, lobster meat, and shrimp with seafood seasoning.
- Stir in the frozen corn, shredded cheese, cream cheese, crab meat, lobster meat, and shrimp into the pot.
- Increase the heat back to medium and cook for an additional 5-6 minutes, or until all the seafood is cooked through.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein25gFat15gSaturated Fat5gSodium800mgFiber8gSugar4g
Notes
Consider substituting shrimp with scallops or using tofu or extra beans for a vegetarian option. For a spicy kick, add diced jalapeños or swap cheese for a dairy-free alternative. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until heated through.