Description
This creamy and hearty Cream Cheese Chicken Chili is made effortlessly in the crockpot, combining tender chicken breasts with pinto and black beans, corn, Rotel tomatoes, and bold spices. Cream cheese adds a rich, velvety texture, while fresh cilantro and classic toppings like tortilla chips, avocado, sour cream, and shredded cheddar cheese make it the perfect comforting meal or dip for any occasion.
Ingredients
Scale
Chili Base
- 3 whole chicken breasts (frozen or fresh)
- 3 (15-oz) cans pinto beans, drained and rinsed
- 2 (15-oz) cans black beans, drained and rinsed
- 2 (15-oz) cans whole corn, undrained
- 2 (10-oz) cans Rotel, undrained
- 2 packages Ranch dressing mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- 2 (8-oz) packages cream cheese
Garnishes and Serving
- 1 bunch cilantro, chopped
- Tortilla chips, for serving
- Limes, for juicing
- Avocado, sliced
- Sour cream, for topping
- Shredded cheddar cheese, for topping
Instructions
- Prepare the base: Place the chicken breasts at the bottom of a large crockpot. Add the drained and rinsed pinto beans and black beans, undrained corn, undrained Rotel tomatoes, Ranch dressing mix, onion powder, garlic powder, crushed red pepper, and cumin. Stir all ingredients together gently to combine.
- Add cream cheese: Place the cream cheese packages on top of the mixture in the crockpot. Avoid stirring at this point to allow the cheese to melt evenly as it cooks. Put the lid on the crockpot.
- Cook: Set your crockpot to low and cook for 6-8 hours, or until the chicken is fully cooked and tender. Alternatively, you can cook on high for 4-6 hours. Cooking times may vary depending on your specific crockpot model.
- Shred chicken: Once cooking is complete, remove the chicken breasts from the crockpot and shred them thoroughly using two forks.
- Combine shredded chicken: Stir the shredded chicken back into the crockpot along with the melted cream cheese, mixing well until the cheese is fully incorporated and the chili is creamy.
- Finish with cilantro: Turn off the heat, then stir in the freshly chopped cilantro for a burst of fresh flavor.
- Serve: Dish out the chili into bowls or serve in the crockpot as a dip. Garnish with tortilla chips, fresh lime juice, slices of avocado, sour cream, and shredded cheddar cheese as desired.
Notes
- Using frozen chicken breasts is convenient, but adjust cooking time if chicken is very thick.
- Draining and rinsing the beans helps reduce excess sodium and improves flavor balance.
- For a spicier chili, increase crushed red pepper or add a diced jalapeño.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- This chili also works great as a party dip served with tortilla chips.
