Description

This Chicken Cream Cheese Chili is a comforting and flavorful slow cooker recipe perfect for a hearty meal. Combining tender chicken breasts with a blend of black and white beans, corn, diced tomatoes with green chilies, and a creamy texture from cream cheese, this chili has a rich, smooth taste balanced with a hint of spice from chili powder and cumin. Enhanced with ranch seasoning and fresh cilantro, it provides a deliciously creamy and zesty twist on traditional chili that’s perfect for busy days when you want dinner ready with minimal effort.

Ingredients

Scale

Proteins & Dairy

2 chicken breasts
8 oz cream cheese (regular or reduced fat)
Shredded Mexican cheese (for garnish)
Sour cream (for serving)

Beans & Vegetables

15 oz can black beans, drained and rinsed
15 oz can white beans, drained and rinsed
1 medium onion, finely chopped
15 oz can corn, with its juice
10 oz can diced tomatoes with green chilies, with juice
1/2 bunch cilantro, chopped

Spices & Seasonings

1 Tbsp chili powder
1 tsp cumin
0.4 oz ranch dressing mix packet
1/2 to 1 cup chicken broth (preferably reduced sodium, such as Better than Bouillon mixed with water)

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Instructions

Prepare ingredients: Drain and rinse both the black beans and white beans to reduce excess sodium and improve flavor. Finely chop the onion and chop the cilantro. Set aside.
Layer ingredients in slow cooker: Place the chicken breasts at the bottom of the slow cooker. Add the drained black beans and white beans on top, followed by the chopped onions, corn (with its juice), and diced tomatoes with green chilies (including the juice).
Add spices and broth: Sprinkle chili powder, cumin, and ranch dressing mix evenly over the ingredients. Pour in 1/2 to 1 cup of chicken broth depending on desired thickness.
Cook slowly: Cover the slow cooker with the lid and cook on low for approximately 6 hours (360 minutes), allowing flavors to meld and the chicken to cook through until tender.
Shred chicken and combine: Once cooked, shred the chicken breasts directly in the slow cooker using two forks. Add the cream cheese and stir well until it melts and fully incorporates, creating a creamy texture throughout the chili.
Finish with cilantro and serve: Stir in the chopped cilantro for freshness. Serve the chili warm topped with shredded Mexican cheese, a dollop of sour cream, and optional extra cilantro as garnish.

Notes

For a thicker chili, use less chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
Using low-fat or regular cream cheese will slightly change the richness.
Ranch dressing mix adds a nice seasoning depth but can be omitted or substituted with your favorite spice blend.
Ensure to rinse canned beans to reduce sodium content.
This chili can be made a day ahead; flavors deepen after resting.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.