Cream Cheese Chicken Chili Recipe
Servings: 6
Print Recipe
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.
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