Here's an incredibly simple yet flavorful recipe that is sure to become a staple in your family's meal rotation - Creamy Chicken Chili! This homemade chili is perfect for busy weeknights when you're craving something hearty and comforting. It's a versatile recipe that can be served as a main course or as an appetizer with some crispy tortilla chips.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Why You'll Love This Recipe
This Cream Cheese Chicken Chili is a great way to get everyone to the dinner table with minimal effort. It's incredibly flavorful and can be put together quickly and made on the stovetop, Crock pot, or Instant Pot! It is so good, it helped me win a chili cook-off!
The best thing about this Creamy Chili recipe is that it's incredibly easy to make, and you can customize it to suit your preferences. Add more spice if you like it hot, or swap out the chicken for beef or pork if you prefer and the ingredients are pantry staples, so you can probably make it tonight!
No matter how you make it, this chili is a crowd pleaser and is bound to be a hit with your entire family!
Creamy Chicken Chili
This chili recipe really is a “dump and go” type recipe. And with the addition of the Instant Pot instructions, it can be made in under 30 minutes! You’ll be enjoying a warm bowl of creamy goodness before you know it. It’s the perfect recipe for a cool fall or winter night, or to serve to guests on game day.
I like to serve it as a main dish with a warm slice of Sweet Moist Corn Bread or in a yummy bread bowl. If you want, this chili is thick enough to be served as a dip with tortilla chips as a side dish! It’s the perfect game day entree or appetizer.
Ingredients for Creamy Chicken Chili
*Ingredient amounts are located in the recipe card at the end of this post.
- Chicken Breasts: Use uncooked boneless skinless chicken breasts. Rotisserie chicken can be substituted in this white chicken chili recipe.
- Black Beans: Canned black beans are used in this recipe. If you prefer to use canned chili beans, they can be substituted as well.
- Red or Chili Beans: Either red or chili beans can be used for this recipe. Choose your favorite!
- Rotel: A can of Rotel is a combination of diced tomatoes and green chiles. It adds flavor and a little kick to the chili!
- Chili Powder, Cumin, Onion Powder: These are all spices that add flavor to your chili. Feel free to adjust the amounts according to your taste preference.
- Cream Cheese: Softened cream cheese is used to add a creamy texture and flavor to the chili. I like to use full-fat cream cheese, but reduced fat or no fat cream cheese will work as well.
- Ranch Dressing Mix: Ranch seasoning gives the chili extra flavor. I used Hidden Valley Ranch dressing mix, but any ranch mix will work for this recipe.
Crockpot Cream Cheese Chicken Chili Instructions
[Step 1] Spray the inside of your slow cooker with non-stick cooking spray and place the chicken breasts at the bottom. Pour the can of black beans, red beans, and Rotel tomatoes over the chicken.
[Step 2] Sprinkle the spices and ranch dressing packet over the bean mixture and stir lightly to mix.
[Step 3] Place the cream cheese on top and cover the slow cooker with the lid. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
[Step 4] About 30 minutes before serving, remove the chicken and make sure the internal temperature is at least 165 degrees, shred and place the cooked chicken back in the slow cooker. Stir the chili until the cream cheese is melted and all mixed in.
Cream Cheese White Chicken Chili Instant Pot Instructions
[Step 1] Place chicken in an Instant Pot that has been sprayed with non-stick cooking spray or brushed with olive oil. Cover the chicken with the remaining ingredients, except the cream cheese.
[Step 2] Place the lid on an close the vent. Cook on high pressure for 20 minutes.
[Step 3] When the timer goes off, do a quick release and remove and shred the chicken.
[Step 4] Soften the block of cream cheese by placing in the microwave at 50 percent power for 1 minute. Add the chicken and the softened cream cheese to the chili and stir to melt. Serve with your favorite toppings.
Top this delicious Creamy Chicken Chili with sour cream, cheese, salsa, jalapeños, tortilla strips, etc. I promise this will be one of the easiest, yummiest, chili recipes you’ll ever make!
Helpful Kitchen Tools
Favorite Toppings for Chili
- Sour Cream
- Shredded Cheddar Cheese
- Salsa
- Tomatoes
- Jalapenos
- Cilantro
- Diced Onion
- Lime Juice
- Avocado Slices
Frequently Asked Questions
- Can you freeze Cream Cheese Chicken Chili? Yes! This recipe freezes really well and can be stored in the freezer for up to 3 months. I like to add the cooled chili to a freezer bag and let it freeze flat. Thaw overnight in the fridge and reheat on the stovetop until warmed through.
- What if my creamy white chicken chili is too thick? Thin out the chili with chicken broth if it is too thick.
- How Long is Leftover Chicken Chili Good For? Leftover chili will keep in an airtight container in the fridge for 3-4 days. Before adding it to the storage container, let the chili come to room temperature.
You can also freeze chili in freezer-safe containers or freezer bags for up to 3 months. To reheat, simply thaw overnight and heat on the stovetop until warmed through.
More Delicious Chili Recipes
Final Thoughts
I hope you enjoy this Cream Cheese Chicken Chili recipe as much as my family does! It has become a family favorite and is a great way to get everyone around the dinner table with minimal effort for an easy meal with bold flavors.
Be sure to check out the tips, tricks, and helpful hints I have included in the post for making an amazing chili that your entire family will love.
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Cream Cheese Chicken Chili
Ingredients
- 2 Chicken Breasts
- 1 Can Black Beans 15 ounces
- 1 Can Red or Chili Beans 15 ounces
- 1 Can Rotel or Diced Tomatoes with Green Chilies
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Onion Powder
- 1 Packet Ranch Dressing I used Hidden Valley
- 1 Block cream cheese 8 ounces, softened
Instructions
Slow Cooker Instructions
- Pour a can of black beans, read beans, corn, and Rotel over the chicken.
- Sprinkle the spices and ranch packet over the bean mixture. Stir lightly to mix.
- Place the cream cheese on top. Cover the slow cooker and cook on high for 3-4 house or low for 6-8 hours.
- About 30 minutes before serving, remove the chicken and shred.
- Replace the chicken and stir the chili until the cream cheese is melted and all mixed in. Serve with toppings.
Instant Pot Instructions
- Place chicken in the Instant Pot and cover with the remaining ingredients, except the cream cheese.
- Put the lid on and close the vent. Set the manual timer for 20 minutes.
- When the timer goes off, do a quick release and remove the chicken.
- Cube the softened cream cheese and add to the chili to melt while you shred the chicken.
- Add the shredded chicken back to the pot and serve once the cream cheese is mixed in. Serve with toppings.
Carolyn says
How much cream cheese? Recipe doesn't say.
mindymoser says
Sorry about that! I just fixed the recipe. It is 1 (8 ounce) block of cream cheese.