Cream Cheese Chicken Chili offers a creamy, tangy, and slightly spicy take on classic chili. With tender shredded chicken, hearty beans, and a smooth cream cheese base, it’s a satisfying meal that’s perfect for cozy evenings, game day gatherings, or simple weeknight dinners. The recipe is easy to assemble in a slow cooker and allows you to adjust the heat to taste.
The combination of ranch seasoning, chili spices, Rotel tomatoes, corn, and black beans creates a flavorful base that becomes luxuriously creamy once the cream cheese melts in. This recipe is forgiving and adaptable — swap the chicken for cooked rotisserie chicken, use reduced-sodium broth, or omit the coriander if you prefer. Serve with tortilla chips, sour cream, cornbread, or your favorite toppings for a crowd-pleasing bowl.
Kitchen Equipment Needed
- Slow cooker
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
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 (diced tomatoes with green chilies)
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) package cream cheese
- 1 cup chicken broth
- Fresh cilantro, chopped (optional, for garnish)
Directions
- Prepare the chicken:
- Place the chicken breasts in the bottom of the slow cooker.
- Add seasonings and vegetables:
- Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, paprika, coriander (if using), salt, and pepper evenly over the chicken.
- Top with drained black beans, drained corn, and the Rotel tomatoes.
- Add cream cheese and broth:
- Place the cream cheese on top of the ingredients. Pour the chicken broth around the sides of the slow cooker, avoiding pouring directly on the cream cheese so it melts gradually.
- Cook:
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is cooked through and tender.
- Shred and combine:
- Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir thoroughly so the cream cheese melts into the broth and creates a creamy chili.
- Serve:
- Ladle the chili into bowls and garnish with chopped cilantro if desired. Serve with tortilla chips, sour cream, or cornbread on the side.
Prep Time:
10 minutes
Cook Time:
6–8 hours (low) or 4 hours (high)
Total Time:
6–8 hours and 10 minutes (low) or 4 hours and 10 minutes (high)
Nutrition (per serving):
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 800mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 24g
This Cream Cheese Chicken Chili is creamy, comforting, and simple to prepare. It’s ideal for feeding a family or a small gathering and scales easily if you need larger portions. Adjust spices to suit your preferences and enjoy a warm, flavorful bowl any time of year.
Cream Cheese Chicken Chili
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 (diced tomatoes with green chilies)
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8 oz package cream cheese
- 1 cup chicken broth
- Fresh cilantro chopped (optional, for garnish)
Equipment
-
Slow cooker
-
Mixing bowls
-
Measuring cups and spoons
-
Wooden spoon or spatula
-
Knife and cutting board
Method
-
Place the chicken breasts in the bottom of your slow cooker.
-
Add the Seasonings and Vegetables:
-
Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, paprika, coriander, salt, and pepper over the chicken.
-
Add the black beans, corn, and Rotel (diced tomatoes with green chilies) on top of the chicken.
-
Add Cream Cheese and Broth:
-
Place the cream cheese on top of the mixture. Pour the chicken broth around the sides of the slow cooker, avoiding the cream cheese.
-
Cook the Chili:
-
Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. The chicken should be tender and easy to shred.
-
Shred the Chicken:
-
Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together until well combined.
-
Serve:
-
Serve the chili hot, garnished with fresh cilantro if desired. This dish pairs well with tortilla chips, sour cream, or a side of cornbread.