Cream Cheese Chicken Chili (Print Format)
Hearty chicken chili with creamy texture, beans, corn, and balanced spices slow-cooked to tender perfection.
# Ingredients:
→ Protein
01 -
2 boneless skinless chicken breasts
→ Canned Goods
02 -
1 can (15 oz) black beans, drained and rinsed
03 -
1 can (15 oz) corn, drained
04 -
1 can (10 oz) Rotel tomatoes with green chilies
→ Seasonings
05 -
1 packet (1 oz) ranch seasoning mix
06 -
1 teaspoon chili powder
07 -
½ teaspoon ground cumin
08 -
Salt and black pepper, to taste
→ Dairy
09 -
8 oz cream cheese, cubed
# Steps:
01 -
Place chicken breasts at the bottom of the slow cooker. Add black beans, corn, Rotel tomatoes, ranch seasoning, chili powder, cumin, salt, and black pepper on top.
02 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.
03 -
Remove chicken breasts and shred using two forks. Return shredded chicken to the slow cooker to distribute evenly.
04 -
Add cubed cream cheese and stir continuously for 10 to 15 minutes until fully melted and combined, creating a smooth, creamy texture.
05 -
Ladle chili into bowls and garnish with shredded cheese, sour cream, green onions, cilantro, or tortilla chips as desired.
# Tips:
01 -
Frozen chicken breasts require 1 to 2 additional hours of cooking on low for proper thawing and tenderness.
02 -
For extra heat, add diced jalapeños or hot sauce at the start of cooking.
03 -
If chili thickens excessively, thin with chicken broth or water to achieve preferred consistency.