Cream Cheese Chicken Chili
A creamy and hearty chicken chili loaded with beans and spices, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts Butterflied for even cooking
- 1 can pinto beans 15.5 ounce, drained and rinsed
- 1 can black beans 15.5 ounce, drained and rinsed
- 1 can RO-TEL original Undrained
- 1 can whole kernel corn 11 ounce, undrained
- 1 medium yellow onion Diced
- 1 cup chicken broth
- 1 Tablespoon chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 0.5 teaspoon ground black pepper
- 1 package ranch seasoning mix
- 8 ounces cream cheese Cubed
- 2 tablespoons diced fresh cilantro For garnish
- to taste Avocado slices Optional, for garnish
Instructions
Preparation
- Lightly grease your 6-quart crockpot with cooking spray.
- Butterfly the chicken breasts and place them at the bottom of the slow cooker.
- Add the drained and rinsed pinto and black beans to the slow cooker.
- Pour in the undrained RO-TEL and the whole kernel corn.
- Sprinkle in the diced onion.
- Pour the chicken broth over the layered ingredients.
Seasoning
- Add the chili powder, ground cumin, fine sea salt, and ground black pepper.
- Add the ranch seasoning mix.
Cooking
- Add the cubed cream cheese to the slow cooker and cover.
- Cook on high for 2 hours or low for 3 to 4 hours, stirring occasionally.
- Once the chicken reaches an internal temperature of 165°F, remove and shred it.
- Stir the shredded chicken back into the chili and set the slow cooker to high for an additional 30 minutes.
Serving
- Taste the chili and adjust the seasoning if needed.
- Garnish with fresh cilantro and avocado slices if desired.
Notes
For a thicker chili, let it cook longer with the lid off. Make sure to butterfly the chicken evenly and taste and adjust the seasoning before serving.