Go Back
Bowl of cream cheese chicken chili garnished with cilantro and jalapeños

Cozy Cream Cheese Chicken Chili

A comforting chicken chili infused with cream cheese, beans, and spices, perfect for gatherings and cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless chicken breasts Opt for fresh or thawed chicken for better flavor and texture.
  • 1 can (15 oz) black beans, drained and rinsed Rinsing beans helps reduce sodium.
  • 1 can (15 oz) kidney beans, drained and rinsed Rinsing beans helps reduce sodium.
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet (1 oz) taco seasoning Use homemade seasoning for a fresher taste.
  • 1 cup cream cheese Choose full-fat for a richer chili.
  • 1 cup corn (frozen or canned) Fresh corn can offer a delightful crunch.
  • 2 cups chicken broth
  • 1 cup shredded cheese (for topping) Opt for fresh-grated cheese for better meltability.
  • to taste Fresh cilantro (for garnish)

Method
 

Preparation
  1. Begin by placing the boneless chicken breasts in the bottom of your crockpot, ensuring they are spread out evenly for even cooking.
  2. Pour in the black beans, kidney beans, diced tomatoes with green chilies, taco seasoning, corn, and chicken broth over the chicken. Each layer brings its own magic.
  3. Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld beautifully.
  4. About 30 minutes before serving, shred the chicken using two forks, mixing it back into the bubbling chili.
  5. Add the cream cheese to the pot, stirring gently until it melts and combines into the chili.
  6. Ladle the chili into bowls, topping each serving with shredded cheese and fresh cilantro.

Notes

For added convenience, prep your ingredients ahead of time. You can chop your vegetables and store them in the fridge for up to a day. If you want to freeze the chili, prepare it as directed but omit adding the cream cheese until reheating.