Description
Hearty cream cheese chicken chili delivers comfort with a creamy southwestern twist, blending tender chicken and robust spices into a rich, satisfying meal. Warm bowls invite home cooks to savor each spoonful of this crowd-pleasing recipe that promises delicious memories.
Ingredients
Scale
Protein:
- 2 lbs boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese
Vegetables:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 medium onion, diced
- 2 bell peppers, chopped
Seasonings and Liquids:
- 1 packet ranch seasoning mix
- 1 packet taco seasoning
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) green chiles, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt to taste
- Black pepper to taste
Instructions
- Place whole chicken breasts into a slow cooker, creating an even layer at the bottom of the appliance.
- Sprinkle ranch and taco seasonings directly over the chicken, ensuring comprehensive coverage.
- Add diced onions, bell peppers, minced garlic, green chiles, and drained corn around the chicken pieces.
- Pour chicken broth and diced tomatoes over the ingredients, distributing liquids evenly.
- Incorporate black beans, cumin, chili powder, salt, and black pepper throughout the mixture.
- Cover slow cooker and cook on low heat for 6-7 hours or high heat for 3-4 hours until chicken becomes tender and easily shreds.
- Remove chicken breasts and use two forks to shred meat completely, then return shredded chicken back to the slow cooker.
- Cut cream cheese into cubes and gently fold into the chili, allowing it to melt and create a rich, creamy texture.
- Stir thoroughly to ensure cream cheese is fully incorporated and evenly distributed throughout the chili.
- Let the chili sit for an additional 10-15 minutes to allow flavors to meld and sauce to thicken slightly.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or shredded cheese if desired.
Notes
- Swap chicken breasts for thighs to boost flavor and keep meat more tender during slow cooking.
- Reduce sodium by using low-sodium broth and homemade taco seasoning to control salt content.
- Transform into vegetarian version by replacing chicken with plant-based protein like jackfruit or extra firm tofu, maintaining similar texture and spice profile.
- Enhance meal prep efficiency by preparing chili a day ahead, as flavors intensify overnight in refrigeration, creating more robust taste experience.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 90 mg