Cream Cheese Chicken Chili

An easy, delicious Creamy Chicken Chili recipe that your whole family will love. Make it as an entree or serve with chips as an appetizer!

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Course: Main Dish

Cuisine: American

Keyword: chicken chili, chili, cream cheese, creamy chicken chili, creamy white chicken chili, easy white chicken chili, homemade chili, instant pot chili, leftover chili, shelf life of chili, slow cooker chili, soup recipe, store chili, white chicken chili recipe, white chili

Prep Time: 10

Cook Time: 30

Total Time: 35

Servings:

Calories: 362kcal

Author: Mindy

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.

Nutrition