Cream Cheese Chicken Chili
This creamy chicken chili combines tender chicken, beans, corn, and spices slow-cooked with cream cheese for a comforting, rich meal perfect for family dinners.
Equipment
- 1 slow cooker
Ingredients
- 2 boneless skinless chicken breasts
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10 oz can Rotel tomatoes with green chilies
- 1 packet 1 oz ranch seasoning mix
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 8 oz cream cheese cubed
- Optional toppings: shredded cheese sour cream, green onions, cilantro, tortilla chips
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, Rotel tomatoes, ranch seasoning, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken and shred with forks, then return shredded chicken to the slow cooker.
- Add cubed cream cheese and stir until melted and fully combined, about 10 to 15 minutes.
- Serve hot with your favorite toppings.
Notes
- Use frozen chicken but increase cooking time slightly.
- Add jalapeños for extra heat.
- Thin chili with broth if it becomes too thick.