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This creamy chicken chili is the perfect dish to warm you up on cool fall days. With tender chicken, flavorful beans, and a creamy texture from the cream cheese, it’s a comfort food that’s sure to satisfy.
INGREDIENTS- Chicken breast: 2 pounds, adds protein and heartiness
- Rotel: 2 cans, undrained, for a spicy tomato base
- Corn: 2 cans, undrained, for sweetness and texture
- Pinto beans: 2 cans, drained and rinsed, adds creaminess
- Black beans: 2 cans, drained and rinsed, adds earthy flavor
- Onion: 1 large, chopped, for aromatic flavor
- Chicken broth: 2 cups, adds moisture and depth
- Chili powder: 2 tbsp, for spice and warmth
- Cumin: 1 tbsp, for a smoky, earthy flavor
- Salt: 2 tsp, for seasoning
- Pepper: 1 tsp, to enhance flavors
- Ranch seasoning: 2 packets, for a creamy, tangy kick
- Cream cheese: 16 oz (2 bricks), for creaminess and richness
- Step 1:
- Combine Ingredients: Add chicken breasts, Rotel, corn, pinto beans, black beans, onion, and chicken broth into crock pot. Mix in chili powder, cumin, salt, pepper, and ranch seasoning.
- Step 2:
- Add Cream Cheese: Place cream cheese bricks on top.
- Step 3:
- Cook: Cover and cook on high for 4 hours or low for 8 hours.
- Step 4:
- Shred Chicken: Remove chicken, shred, and return to crock pot. Stir well.
- Step 5:
- Serve: Mix until cream cheese is fully incorporated. Enjoy with your favorite toppings!
- Serve with shredded cheese, sour cream, fresh cilantro, or jalapeños for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe can be made ahead and reheated for easy meals during the week.
- Substitute any of the beans with your preferred type, like kidney beans.
Tips from Well-Known Chefs
- For an extra smoky flavor, try adding a dash of smoked paprika or chipotle powder.
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