Cream Cheese Chicken Chili Recipe

5 / 5 (2 reviews) 12 Comments

You MUST try this delicious Cream Cheese Chicken Chili Recipe!!!

Creamy White Chicken Chili 2

I LOVE making this one in my digital pressure cooker!

From frozen, my dinner is ready in about 45 minutes or less!!  More on that below!

Not only is it amazingly easy and simple to make… it’s incredibly delicious!!!  My friend Renee shared this recipe on her blog and I made it one night (I had everything in my stockpile!) and my kids AND my hubs loved it!  I’m highly considering making it for our traditional Christmas Eve Dinner (we have bread bowls and soup!).

Cream Cheese Chicken Chili

  • 2 chicken breast, (still frozen works)
  • 1 (10 oz.) can Rotel tomatoes (I like the mild stuff for my wimpy taste buds)
  • 1 (15 oz) can whole kernel corn, do not drain
  • 1 (15 oz) 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 dried minced onion)
  • 1 (8 oz.) package cream cheese, cubed
Put the chicken in the crockpot or instant pot.  Top with undrained tomatoes, corn, and rinsed black beans.  Add ranch dressing, cumin, onion, and chili powder.  Stir to combine.
Cook on low for 6-8 hours in slow cooker, stirring once or twice to blend in the cheese.

Instant Pot Instructions:

If you’re like me and don’t do well planning ahead, you can throw this in your instant pot, even if the chicken is frozen! I do like to add about 1 cup of chicken broth when cooking in my instant pot.
Cook for 40 minutes, if frozen, or 20 if chicken is thawed.
At the end of cooking, stir in cubed cream cheese and mix until melted. Remove the chicken and chop to bite size pieces.  Serves 4-6.
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Cream Cheese Chicken Chili Recipe

5 / 5 (2 reviews)
Prep Time: 15 min. | Cook Time: 6 hours
Yield: 6 cups | Serves: 6

Ingredients

  • 2 chicken breast, (still frozen works)
  • 1 (10 oz.) can Rotel tomatoes
  • 1 (15 oz) can whole kernel corn, do not drain
  • 1 (15 oz) 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)
  • 1 (8 oz.) package cream cheese, cubed
  • 1 cup chicken broth (optional for slow cooker, encouraged for instant pot)

Instructions

  1. Slow Cooker Instructions:

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

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

  16. Combine all ingredients except chicken broth and cream cheese into a gallon sized freezer bag.
  17. Freeze bag so it will fit into slow cooker or instant pot.
  18. Prepare From Freezing:

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

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!

Recipe Adapted From: My Friend, Renee who no longer has her blog

Ingredients: Beans, Chicken, Chili powder, Corn, Cream Cheese, Cumin, Onion, Ranch Seasoning Mix, Rotel, Tomato
Meal Type: Main Dish, #StayHome, Super Bowl Party, Gluten Free
Categories: Soups and Chilis

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