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Cream Cheese Chicken Chili

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A comforting and creamy chili made with chicken, beans, and cream cheese, perfect for busy weeknight dinners.

Ingredients

  • 1 pound boneless skinless chicken breasts (about 2 large chicken breasts)
  • 1 (15.5-ounce) can pinto beans (drained and rinsed)
  • 1 (15.5-ounce) can black beans (drained and rinsed)
  • 1 can RO-TEL original (undrained)
  • 1 (11-ounce) can whole kernel corn (undrained)
  • 1 medium yellow onion (diced)
  • 1 cup chicken broth
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/2 teaspoon ground black pepper (plus more to taste)
  • 1 package ranch seasoning mix
  • 8 ounces cream cheese (cubed, 1 full brick)
  • 2 tablespoons diced fresh cilantro (for garnish)
  • Avocado slices (optional, for garnish)

Instructions

  1. Prepare the Slow Cooker: Lightly grease a 6-quart crockpot with cooking spray.
  2. Add the Chicken: Butterfly the chicken breasts and place them on the bottom of the slow cooker.
  3. Combine the Ingredients: Add the drained beans, RO-TEL, corn, diced onions, chicken broth, chili powder, cumin, salt, pepper, ranch seasoning mix, and cubed cream cheese to the slow cooker.
  4. Cook: Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours. The chicken should reach an internal temperature of 165°F.
  5. Mix the Chili: Give the chili a light stir a few times during cooking to ensure the cream cheese melts evenly.
  6. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Stir the shredded chicken back into the chili.
  7. Finish Cooking: Set the slow cooker to high heat for an additional 30 minutes. Taste the chili and adjust seasoning as needed.
  8. Serve: Serve hot, garnished with diced cilantro and optional avocado slices.

Notes

For a vegetarian version, omit the chicken and add an extra can of beans or diced vegetables.

Find it online: https://www.chickenmint.com/cream-cheese-chicken-chili/