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Amazing 8-Ingredient Cream Cheese Chicken Chili

A white bowl filled with creamy, shredded cream cheese chicken chili, garnished with green chives.
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Make this creamy and hearty Cream Cheese Chicken Chili using your slow cooker. This recipe uses simple ingredients for a comforting, rich, and easy meal perfect for weeknights or gatherings.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can Ro-Tel (diced tomatoes and green chilies), undrained
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes

Instructions

  1. Place the chicken breasts, white beans, black beans, green chilies, Ro-Tel, chicken broth, cumin, onion powder, garlic powder, salt, and pepper into your slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is creamy.
  5. Stir well to combine all ingredients. Taste and adjust seasonings if needed before serving.

Notes

  • Serve this chili topped with shredded cheddar cheese, sour cream, or fresh cilantro for extra flavor.
  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and return it to the slow cooker while stirring until thickened.
  • This recipe freezes well; cool completely before storing in an airtight container.

Nutrition

Find it online: https://mdlatdmm.com/cream-cheese-chicken-chili/