Description
This Easy Creamy Seafood and Shrimp Chili combines tender shrimp, scallops, and tilapia in a rich, cheesy chili broth flavored with cayenne pepper and chili seasoning. Perfectly comforting and hearty, it’s simmered to perfection and finished with fresh herbs for a satisfying meal that’s great served with crusty bread or rice.
Ingredients
Scale
Seafood
- 1 pound Shrimp, peeled and deveined
- 1 pound Scallops
- 1 pound Tilapia (or any white fish)
Dairy
- 8 ounces Cream Cheese
- 1 cup Shredded Cheese (e.g., cheddar)
Vegetables & Legumes
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 can Canned Beans (e.g., white beans), drained and rinsed
Liquids & Seasonings
- 4 cups Broth (chicken or vegetable)
- 1/2 teaspoon Cayenne Pepper (adjust to taste)
- 2 tablespoons Chili Seasoning
- 1/4 cup Basil or Cilantro (optional, fresh herbs)
Instructions
- Sauté Aromatics: Heat a large pot over medium heat and sauté the diced onion and minced garlic until they become translucent and fragrant, approximately 3 to 4 minutes.
- Cook Seafood: Add the shrimp, scallops, and tilapia to the pot. Cook them gently until just opaque, which should take about 3 to 5 minutes, being careful not to overcook.
- Add Cheeses: Stir in the cream cheese and shredded cheese into the pot. Continue stirring until the cheeses melt completely and blend smoothly into the mixture.
- Add Broth and Beans: Pour in the broth and add the canned beans. Stir in the cayenne pepper and chili seasoning thoroughly to combine all flavors.
- Simmer: Reduce the heat to low and let the chili simmer gently for about 25 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro if desired. Serve the chili hot paired with crusty bread or steamed rice for a hearty meal.
Notes
- Adjust cayenne pepper to suit your preferred spice level.
- Use fresh seafood for best flavor and texture.
- Substitute tilapia with any other white fish you prefer or have on hand.
- For a thicker chili, use less broth or simmer longer.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
