Cream Cheese Chili

Name: Cream Cheese Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 boneless, skinless chicken breasts; 1 15 ounce can black beans ((drained and rinsed)); 1 15 ounce can corn ((do not drain)); 1 10 ounce can Rotel Tomatoes and Green Chiles ((do not drain)); 2 teaspoons Worcestershire sauce; 1 1 ounce packet dry ranch seasoning mix; 1 teaspoon cumin; 1 Tablespoon chili powder; 1 teaspoon onion powder; ½ cup water (Instant Pot Recipe Only); 1 8 ounce package cream cheese

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85 Comments

4.95 from 17 votes

I love how easy and delicious this recipe is. You can just throw your frozen chicken breasts and other ingredients into your Instant Pot and you will have an amazing dinner in a matter of minutes!

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If you are looking for an easy chicken dinner, make this cream cheese chili recipe. It is easily our favorite family dinner recipe that I can throw in the slow cooker and know I’ll have a delicious dinner later in the day. Or, short on time, you can throw in the Instant Pot.

Recipe Ingredient Notes

To make our cream cheese chili, you will need the following ingredients:

Chicken breast
Black beans
Corn
Rotel tomatoes and green chiles
Worcestershire sauce
Dry ranch seasoning mix
Cumin
Chili powder
Onion powder
Cream cheese
Water

Equipment Notes

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Shredded chicken mixed with corn, black beans, tomatoes, and spices in a slow cooker.

A bowl of creamy chicken soup with shredded chicken, black beans, diced tomatoes, chopped avocado, and herbs, with a spoon in the bowl and tortilla chips on the side.

How to Make Cream Cheese Chili

Instant Pot Instructions

Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
When it is done, do a quick release. Shred the chicken and stir in cream cheese. Stir together and serve.

Slow Cooker Instructions

Place chicken in bottom of slow cooker.
Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.
Place cream cheese on top.
Cover and cook on low for 6-8 hours. 
Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve.

Storage Suggestions and Recipe Notes

Store any leftover chili in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or on the stove top. The easiest way to shred the chicken is with a hand mixer or in a stand mixer when it’s hot. It’s so quick and easy.

This cream cheese chili is so good as is, but that doesn’t mean you can’t doctor it up a little more with some added flavor and textures. Some of our favorite toppings include the following: tortilla strips, sour cream, shredded cheese, sliced avocado, diced tomatoes, cilantro, or diced onions.

A bowl of creamy chicken taco soup topped with diced avocado and served with tortilla chips on the side.

A wooden ladle serves cheesy dip with tomatoes and shredded meat into a speckled ceramic bowl, with tortilla chips and a slow cooker in the background.

Instant Pot Recipe Notes

If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.

Drain and Rinse Your Beans. Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!). Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.
Add Enough Liquids. While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.

Freezer Meal Preparation

Place all the ingredients except for the water and cream cheese into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.

Explore More Delicious Chili Recipes

Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!

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Questions & Reviews

Organically Mo says:

This looks so delicious!! I lvoe anything with cream cheese in it! :)
Lark (SparkyLarky)@ Lark's Country Heart says:

You had me at "Cream cheese"..(lol)
Natalie says:

Oh my gosh, it has Ranch in it!?! I'm sold! Cream cheese, ranch and chili are three of my favorite things! This is officially on my menu for next week. Thanks for sharing!
Lindsay says:

This sounds great! I just pinned it! Thanks for sharing, I would love to try!
Jen + Jeff says:

Looks delish and easy! Putting this on the menu for next week.
LindzChris says:

I love this stuff. I usually serve mine over rice. It makes the best leftovers!
Drea says:

Yum! This tastes so good.
Jocelyn says:

Ranch in chili? I am sold on the idea...not sure how this post got by me, but I am glad I saw it:-)
Jennifer Wolfe says:

Just made this last night...couldn't have been easier or more delicious! Thank you!
Walking You Through It says:

Really good!!! Better after it chilled in the fridge a couple days.
Mikaila McGlothin says:

I made this for dinner tonight and it was delicious!!! Oh my goodness, so easy and SO yummy! Thanks for the recipe.
Joni Esau says:

Has anyone made this with hamburger instead of chicken?
jdavis says:

Made this tonight with hamburger instead of chicken (the comment above got me curious) and it turned out delish! I went ahead and browned my ground beef first and drained off the grease before putting it in the crockpot. Otherwise I followed the directions and cooked it on LOW for about 6 hours. Not sure if this is technically a Mexican dish, but we had it as a tortilla chip topping/dip and really liked it!
Leighanna says:

Making this tomorrow!! If i can freeze this, how long should i keep it? 3 months?
Cyd says:

In an airtight container it should be fine for 3 months.
Danielle says:

I made this last night and it was great! My husband and I both loved it. I'd like to make it for a church dinner soon. If I doubled or tripled the recipe, how long would it need to cook?
Cyd says:

If you double or triple the recipe you may need to use a big slow cooker. The will help it cook evenly by distributing the heat where it will be quite full. Just be sure your chicken is thoroughly cooked. You may just need to go an hour or so longer. Just depends on the chicken. With a big slow cooker it may not take any extra time at all. 6 to 8 hours on low.
Crystal K. says:

What if I don't use frozen chicken breasts? Will it still be cooked at the same heat setting for the same amount of time?
Cyd says:

You will be fine with thawed chicken breasts. Reduce the length of time by an hour. Check to be sure they are not overdone.
Tatiana Busic says:

Can this be cooked on high for 4 hours?
Cyd says:

It should be able to be cooked on high for 4 hours. The main thing is to be sure your chicken is cooked through.
Mariah Haney-Lybbert says:

I recently discovered this recipe from a good friend of mine. So easy to prep, so easy to stir and shred everything, and sooo DELICIOUS!!!! This is a family favorite now!!!
Madeline says:

How long do I cook it in the instant pot? The recipe says 6 hours
Carolyn L Mills says:

Absolutely delicious. You can use different beans. I didn't have Rotel tomatoes with chilies so used diced tomatoes and a can of diced mild chilies.
Emily says:

Up above it references Worcestershire sauce, but it isn't in the ingredients or steps...?
Cyd says:

Just add it in with all of the other ingredients.
Debra says:

It says 20 min thawed 25 if chicken is frozen or it least does on my web page
Debra says:

It has the Instant Pot recipe after the freezing instructions
Mandy says:

How much Worcestershire sauce should be added? Or should it be added at all?
Joan Hurd says:

Someone mentioned Worcestershire sauce. Is this put in the recipe and if so how much? I don't see it in the recipe above. Also, when is it added? Thank you.
Cyd says:

Thanks for catching that. We added it.
Cyd says:

We added about 2 teaspoons.
Lana says:

Made this tonight. It was really good! Even my teenager liked it!
Colleen says:

If I double the recipe how long should it cook? New to IP and I love it!!!!
Ryan says:

Do you know about how many servings it makes?
Ryan says:

I just read that apparently you leave the time as it was for the original. Everything will cook the same for this particular recipe. It will just take longer for the pot to pressurize. You can Google rules for doubling instant pot recipes.
Cyd says:

About 3-4 servings.
Alisha says:

When making as a freezer meal do you leave out the cream cheese? I feel like you would because you stir it in last.
Patti says:

This was fabulous! So easy and quick.....and tasty!
Nancy says:

I noticed a couple of posts talking about not using frozen chicken breasts. I don’t see where it says to use frozen chicken breasts.
Kenzie says:

Do you add water? It says so in the “add liquids” section but it doesn’t mention it in the recipe or instructions.
Angel says:

Is this just a stock photo or one you actually took? What is the green garnishment? Did I miss that in the ingredients and instructions?
Cyd says:

We often throw a little garnish on for the photograph. We like to use cilantro and fresh parsley.
Cyd says:

Hi Kenzie. Add 1/2 cup water to the instant pot before putting the lid on. I made the change to the recipe. Thanks for catching that.
Alexis Rucker says:

So I only have cooked chicken for this recipe. How will the instant pot work without cooking the chicken?
Loren Sturm says:

I made the instant pot cream cheese chili this evening. It is now my favorite. Was so easy and quick to make. Keep up the great recipes.
Cyd says:

Thanks for stopping by Loren. We are so glad you love this instant pot chili. Have a great weekend.
Krystal says:

Igor long of using frozen chicken breast?
Krystal says:

How long if you are doing frozen chicken breast?
Tara says:

If I don't have ranch powder mix, what can I substitute?? Ranch dressing and half the cream cheese or some other herbs/spices?
Cyd says:

Yes, you can easily add in ingredients to get the flavor you want.
Sheri says:

I have used a variation of this recipe for years in the slow cooker. I am looking forward to making it in the instant pot using your recipe with the addition of worstershire! Love, love, love ALL Six Sisters recipes!!
Catrina says:

This looks so delicious! Can I use sour cream in place of the cream cheese??
Amanda says:

When it says cook manual. Does mean pressure cook? And high or low?
Momma Cyd says:

Yes, depending on your Instant pot. Manual/pressure cook are the same thing.
Momma Cyd says:

We haven't tried replacing the cream cheese, but it should work. The flavor of the soup will be different than what the recipe states.
John Y says:

I made this chili for my wife tonight. She loved it! She sometimes complains of my cooking, mostly when I deviate from the recipe.
Angela Elizabeth says:

Is it possible to replace the chicken with something vegetarian friendly? Or omitting the chicken altogether?
Jennifer says:

My husband LOOOOOVED this recipe! He had to stop himself from going back for THIRDS! I am curious, it says 6 servings but it doesn't say what a serving size is. 1/2 cup? 1 cup?
Jennifer says:

The top of the recipe says 6 servings but doesn't give a serving size
Momma Cyd says:

We just got about 6 servings from this pot of chili. It fed our little family of 6, some eat more than others. So I guess about a cup each.
Michelle R. says:

Do you have to cook the chicken first? Before putting it on crock? Sorry if that’s a dumb question!
Momma Cyd says:

Hi Michelle. No, you don't have to cook the chicken first. It will be cooking for 8 hours, so that will cook it all the way through.
Cie says:

This looks amazing. I do not have a insta pot. Suggestions for cooking in crockpot?
Momma Cyd says:

We also have a slow cooker cream cheese chili recipe. Here is the link - https://www.sixsistersstuff.com/recipe/slow-cooker-cream-cheese-chili-recipe/ They are very similar.
Thefishman says:

Just looked up online but doesn't say when to add water
Momma Cyd says:

I just added it myself. Add it right before putting on the lid.
Kim G says:

I have made this recipe three times now. I have an 8 quart Instant Pot so I have added a little extra water but I don't really know if that was necessary...I'm just scared to find out! I have reduced the cumin a little bit and I deleted the chili powder because I keep forgetting to buy it. Regardless, my 5 year old and husband both say this is one of the best recipes ever. I tend to go with reduced sodium beans and corn (or no salt) to cut back on the sodium. It's a hit and even without any toppings! This recipe is so easy to throw together and make from a lot of pantry ingredients. Thank you!
Bonny says:

I don’t have an instant pot, but I do have a pressure cooker. Can I use the instant pot instructions?
Momma Cyd says:

Yes, an Instant Pot is a pressure cooker. The difference between a standard pressure cooker and the Instant Pot comes down to usability, technology and control. While old-time pressure cookers were often subject to explosion, causing mess and often injury, the Instant Pot is designed with safety mechanisms that make it much safer to use.
Penny says:

Awesome flavor and so cheesy!!!
Donna says:

Just got an Instant Pot. This will be my first recipe. Looks delicious! Thank you Sisters for all the info.
Momma Cyd says:

This is so exciting! Let us know how it goes!!
Janelle says:

This recipe was absolutely delicious and so easy!!! Will definitely make this again! YUM!!!
Momma Cyd says:

We have an Instant Pot Chicken Chili and you can follow it closely to convert this recipe to the instant pot. https://www.sixsistersstuff.com/recipe/instant-pot-white-chicken-chili-recipe/
Kathy says:

How many would this serve? I would love to make this for a quilt retreat.
Momma Cyd says:

It serves about 6.
Stella M says:

Can I sub chicken for ground turkey? Family not always a fan of shredded chicken? Also, can I use pinto beans instead of black?
Shelle says:

Can I make this in an Instant Pot? It looks delicious!!
Momma Cyd says:

Yes, and we have the recipe for you! https://www.sixsistersstuff.com/recipe/instant-pot-cream-cheese-chili/
Momma Cyd says:

Yes, this recipe is so easy to adapt to your tastes and liking.
Erica says:

If I want to double the recipe, how long should I cook it for?
Bobbi @ Six Sisters says:

This is what makes the Instant Pot awesome. When you add more ingredients it will automatically adjust and take more time to come up to pressure. This will add to the total time, but the pressure-cooking time will remain the same, which all but guarantees your food will be cooked perfectly. If you're worried you can always add an extra 5 minutes to the cook time.
Jaclyn says:

So yummy! We garnished it with cilantro and it was delicious! Thank you!
Kate says:

A friend made this for our son’s football team and it was devoured! I started making it myself and it is definitely a family favorite!