Cream Cheese Chicken Chili

creamy chicken chili recipe

Imagine a chilly evening, the aroma of Cream Cheese Chicken Chili wafting through your home.

This dish is as comforting as it’s simple, with its creamy texture and satisfying flavors.

Tender chicken meets hearty beans and corn, all melded with a hint of spice.

As it simmers, each ingredient transforms into a warm, inviting meal.

Let’s bring this delightful dish to life and fill our bowls with comfort.

Kitchen Tools Required

  • 1 Slow cooker
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cup
  • 1 Measuring spoon
  • 1 Mixing spoon

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 1 packet (1 ounce) ranch dressing mix
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 8 ounces cream cheese
  • 1/2 cup chicken broth

Cook & Prep Time

To efficiently manage your time while preparing Cream Cheese Chicken Chili, here’s a timeline that you can follow:

  1. Reading and Gathering Ingredients (10 minutes):
    • Start by reading through the entire recipe to familiarize yourself with the steps.
    • Gather all the necessary ingredients and equipment.
  2. Preparation (10 minutes):
    • On a cutting board, prepare the chicken breasts if they need trimming.
    • Open and drain the cans of black beans and corn.
    • Open the can of diced tomatoes with green chilies.
  3. Loading the Slow Cooker (5 minutes):
    • Place the chicken breasts at the bottom of the slow cooker.
    • Add the black beans, corn, and diced tomatoes with green chilies.
    • Sprinkle the ranch dressing mix, chili powder, cumin, and onion powder.
    • Pour the chicken broth over the ingredients and place the block of cream cheese on top.
  4. Cooking (6 hours):
    • Cover the slow cooker and set it to cook on low for 6 hours.
    • During this time, you can attend to other tasks or relax.
  5. Final Steps (10 minutes):
    • Once cooking is complete, remove the chicken breasts and shred them using two forks.
    • Return the shredded chicken to the slow cooker and stir everything until well combined.
  6. Resting Time (5 minutes):
    • Allow the chili to rest for 5 minutes before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Place the chicken breasts in the bottom of the slow cooker.

Add the black beans, corn, and diced tomatoes with green chilies over the chicken.

Sprinkle the ranch dressing mix, chili powder, cumin, and onion powder over the ingredients in the slow cooker.

Pour the chicken broth over everything.

Place the block of cream cheese on top of the mixture.

Cover the slow cooker and cook on low for 6 hours.

After cooking, remove the chicken breasts and shred them with two forks.

Return the shredded chicken to the slow cooker and stir everything until well combined.

Let the chili rest for 5 minutes before serving.

Serving Tips

  • Shredded Cheddar Cheese: Sprinkle on top for an added layer of cheesy goodness.
  • Sour Cream: A dollop adds a creamy, tangy contrast to the chili’s flavors.
  • Chopped Green Onions: Provides a fresh and slightly sharp flavor to balance the richness.
  • Crushed Tortilla Chips: Adds a satisfying crunch and an extra layer of texture.
  • Avocado Slices: Offers a creamy and healthy addition, enhancing the overall dish.

Storage

To store leftover Cream Cheese Chicken Chili, transfer it to an airtight container.

Refrigerate for up to 3 days.

Reheat gently on the stove or microwave before serving.

Freezing

To freeze Cream Cheese Chicken Chili, cool it completely.

Transfer it to airtight containers.

Label with the date.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Cream Cheese Chicken Chili, use the stove on low heat.

Stir occasionally.

Alternatively, microwave in intervals, covered, to prevent drying.

Add a splash of broth if needed.

Final Thoughts

Cream Cheese Chicken Chili is an easy and delicious meal that can be prepared with minimal effort.

Using a slow cooker allows the flavors to meld together over several hours, resulting in a rich and hearty dish.

The combination of cream cheese and spices creates a creamy texture with a bit of a kick.

This dish is perfect for busy weeknights or gatherings, as it requires minimal prep time and can feed a crowd.

Serve it with your favorite toppings for added flavor and enjoy this comforting chili with family and friends.

Frequently Asked Questions

Can I Use Frozen Chicken Breasts for This Recipe?

Yes, you can use frozen chicken breasts. Make sure they’re evenly spaced in the slow cooker for even cooking. Expect a longer cook time as the frozen meat slowly releases juices, blending with spices for a flavorful fusion.

Is There a Vegetarian Version of This Chili?

You can easily create a vegetarian version by substituting the chicken with hearty chickpeas or tofu. Enhance the chili’s flavor with smoked paprika and a splash of lime juice for a zesty, comforting bowl bursting with flavor.

What Can I Substitute for Ranch Dressing Mix?

You can replace the ranch dressing mix with a blend of dried parsley, dill, garlic powder, and onion powder. This medley infuses your dish with a fresh, aromatic burst, enhancing flavors while maintaining a creamy, savory profile.

How Can I Make This Dish in an Instant Pot?

To make this dish in an Instant Pot, sauté chicken until golden. Add beans, corn, tomatoes, spices, and broth. Pressure cook for 15 minutes, quick release, then stir in cream cheese until luscious. Let it meld, then serve.

Can I Use Fresh Tomatoes Instead of Canned?

Absolutely, you can use fresh tomatoes! Dice them finely for a juicy burst of flavor. The fresh tomatoes will infuse your dish with a vibrant, garden-fresh taste, enhancing the overall savory experience. Enjoy the delightful aroma!

creamy chicken chili recipe

Cream Cheese Chicken Chili

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 slow cooker
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 Mixing spoon

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can diced tomatoes with green chilies undrained
  • 1 packet ranch dressing mix
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 8 ounces cream cheese
  • 1/2 cup chicken broth

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the black beans, corn, and diced tomatoes with green chilies over the chicken.
  • Sprinkle the ranch dressing mix, chili powder, cumin, and onion powder over the ingredients in the slow cooker.
  • Pour the chicken broth over everything.
  • Place the block of cream cheese on top of the mixture.
  • Cover the slow cooker and cook on low for 6 hours.
  • After cooking, remove the chicken breasts and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir everything until well combined.
  • Let the chili rest for 5 minutes before serving.

Notes

For an extra creamy texture, allow the cream cheese to come to room temperature before adding it to the slow cooker. You can also adjust the spice level by adding more chili powder or including some chopped jalapeños. Serve with toppings like shredded cheese, sour cream, or chopped green onions for added flavor.
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