Cream Cheese Chicken Chili (Ultra-Creamy Tex-Mex Comfort)

Last updated: September 12, 2025

Ultra-Creamy Tex-Mex Chicken Chili with Cream Cheese

Creamy Comfort in a Bowl

Cream Cheese Chicken Chili is a creamy and comforting twist on traditional chili, combining tender shredded chicken, beans, corn, and a flavorful mix of spices. Adding cream cheese creates a rich, velvety texture, making this dish stand out. It’s a simple, one-pot meal perfect for busy nights, meal prepping, and cozy gatherings with family and friends.

Ingredients & Supplies to make Tex-Mex Cream Cheese Chicken Chili

Ingredients

• Chicken breasts
• Rotel tomatoes
• Whole kernel corn
• Black beans
• Ranch dressing mix
• Ground cumin
• Chili powder
• Onion, chopped
• Cream cheese, cubed
• Chicken broth

Ingredient Variations

Want to change things up? These swaps cater to different dietary needs or flavor preferences:

• Greek Yogurt – A healthier, tangy substitute for cream cheese.
• Sour Cream – Adds creaminess with a tart finish.
• Heavy Cream – Rich and velvety, without tang.
• Cheddar or Pepper Jack Cheese – For a gooier, cheesier chili.
• Different beans – Pinto for creaminess, red kidney for hearty texture, or chickpeas for protein.

Supplies

• Slow cooker or Instant Pot
• Mixing spoon
• Cutting board and knife

Instant Pot Directions

1. Place chicken breasts, Rotel (undrained), corn, black beans, Ranch mix, cumin, onion, and chili powder in the Instant Pot. Add 1 cup chicken broth.
2. Seal lid and cook on High Pressure for 20 minutes (40 if frozen). Natural release 5 minutes, then quick release.
3. Stir in cubed cream cheese until melted.
4. Shred chicken with two forks, return to pot, stir, and serve.

Slow Cooker Directions

1. Add chicken breasts, Rotel, corn, black beans, Ranch mix, cumin, onion, and chili powder to the slow cooker.
2. Cook on Low 4–6 hours until chicken is tender.
3. During last 45 minutes, add cubed cream cheese and stir occasionally until melted.
4. Shred chicken, stir, and serve.

Stovetop Cream Cheese Chicken Chili

1. In a large pot, sauté onion in a little oil until softened. Add cumin, chili powder, and Ranch mix; cook until fragrant.
2. Add chicken breasts, Rotel, corn, black beans, and broth. Simmer 20–25 minutes until chicken is cooked.
3. Remove chicken, shred, and return to pot.
4. Stir in cubed cream cheese off heat until melted. Adjust seasoning and serve.

Freezer & Leftover Tips

• Refrigerate: Store in an airtight container up to 3 days. Reheat on stovetop over medium-low heat, stirring.
• Freeze: Combine all ingredients except cream cheese and broth in a freezer bag; freeze flat up to 3 months.
• Cook from frozen: In Instant Pot: add 1 cup broth, cook on high pressure 40 minutes. In slow cooker: cook on low 6–8 hours. Stir in cream cheese at the end.

FAQ

Why use cream cheese instead of Greek yogurt?

Cream cheese gives this chili a rich, velvety texture. Greek yogurt works as a lighter alternative but won’t be as indulgent.

Can I use white beans instead of black beans?

You can, but we love the Tex-Mex look and texture of black beans paired with corn and Rotel. White beans are better suited to our White Chicken Chili.

How can I make it spicier?

Use hot Rotel, add chopped jalapeño, or stir in chipotle peppers or cayenne powder.

More Comforting Soup Recipes

• Crockpot Lentil Soup with Sausage
• Olive Garden Pasta e Fagioli Copycat
• Crockpot Beef Enchilada Soup
• Loaded Instant Pot Potato Soup
• Instant Pot Chicken Gnocchi Soup

Cream Cheese Chicken Chili Recipe

A creamy, flavorful, and easy-to-make chili that's perfect for the Instant Pot or Slow Cooker

4.85 / 5 ( 13 Reviews )

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• 2 chicken breast frozen or thawed
• 10 ounce can Rotel tomatoes
• 15 ounce can whole kernel corn, do not drain
• 15 ounce can black beans, drained and rinsed
• 1 package Ranch dressing mix or 3 Tablespoons
• 1 Tablespoon cumin
• 1 teaspoon chili powder
• 1 onion chopped or (1/3 cup minced onion)
• 8 ounce package cream cheese, cubed
• 1 cup chicken broth optional for slow cooker, encouraged for instant pot

Instructions

Slow Cooker Instructions:

• Put the chicken in the crockpot.
• Top with undrained tomatoes, corn, and rinsed black beans.
• Add ranch dressing, cumin, onion and chili powder.
• Cook on low for 4-6 hours
• During the last 45 minutes, top with cubed cream cheese. Stir to combine.
• Before serving remove the chicken and chop to bite size pieces.

Instant Pot Instructions:

• Place chicken in instant pot.
• Top with undrained tomatoes, corn, and rinsed black beans.
• Add ranch dressing, cumin, onion and chili powder.
• Cook on high pressure for 20 minutes (40 minutes if chicken is frozen)
• Slow release.
• Add 8 oz of cubed cream cheese. Stir to combine and shred chicken into bite size pieces.

For Freezer Meal

• Combine all ingredients except chicken broth and cream cheese into a gallon sized freezer bag.
• Freeze bag so it will fit into slow cooker or instant pot.

Prepare From Freezing:

• Run hot water on the outside of freezer bag just long enough to loosen frozen meal from freezer bag.
• Cook in slow cooker, from frozen, for 6-8 hours on low.
• Cook in instant pot, from frozen, for about 40 minutes. Add about a cup of chicken broth prior to closing instant pot.
• Follow remaining steps above.

Recipe Notes

Serve as a soup on it's own, topped with tortilla chips! OR serve over rice or boiled potatoes for an even heartier meal!

Nutrition

Calories: 355kcal | Carbohydrates: 27g | Protein: 25g | Fat: 17g | Sodium: 765mg | Fiber: 6g | Sugar: 3g