Go Back
–+ servings
Cream Cheese Chicken Chili

Creamy Comfort: Easy Cream Cheese Chicken Chili Recipe

This Cream Cheese Chicken Chili is a comforting dish that melds flavors to create an easy and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Boneless Chicken Breasts Substitute with turkey or cooked chicken leftovers for convenience.
  • 1 can Black Beans Rinsed and drained; pinto or kidney beans are good alternatives.
  • 1 can Great Northern Beans If unavailable, try cannellini or chickpeas.
  • 1 can Diced Tomatoes with Green Chilis Regular diced tomatoes can be a milder choice.
  • 1 cup Salsa Verde Can swap with green enchilada sauce if needed.
For the Seasoning
  • 1 packet Ranch Seasoning Feel free to use a homemade mix or leave it out.
  • 1 medium Onion Shallots or onion powder can be used as substitutes.
  • 1 teaspoon Cumin Coriander can provide a unique twist.
  • 2 cloves Minced Garlic Can substitute with garlic powder if necessary.
  • 1 teaspoon Salt Adjust according to your taste.
  • 1 teaspoon Pepper Adjust according to your taste.
For the Liquid
  • 2 cups Chicken Broth Vegetable broth is a great alternative.
For the Creaminess
  • 8 ounces Cream Cheese Consider sour cream for a tangy alternative.
For the Finish
  • 1 cup Chopped Cilantro Omit if not a fan or replace with green onions.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by gathering your ingredients together. Drain and rinse the black beans and Great Northern beans to remove excess sodium. Chop the onion and mince the garlic, setting them aside.
  2. Place the boneless chicken breasts at the bottom of the crockpot. Add the rinsed black beans, Great Northern beans, diced tomatoes with green chilis, salsa verde, chopped onion, minced garlic, cumin, ranch seasoning, salt, and pepper. Pour the chicken broth over the top.
  3. Cover the crockpot with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred.
  4. Carefully remove the chicken breasts from the crockpot using tongs. Shred the chicken into bite-sized pieces and return to the crockpot, stirring gently to combine.
  5. Cut the cream cheese into cubes and add it to the crockpot, distributing it evenly. Cook on low for another 30 minutes or on high for 15 minutes.
  6. After the cream cheese has melted, remove the lid and stir the chili thoroughly. Taste and adjust seasoning if needed, serve hot, garnished with fresh cilantro, sour cream, or shredded cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Ensure chicken is fully cooked before shredding. Allow leftovers to sit overnight for better flavor.

Tried this recipe?

Let us know how it was!