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A bowl of chicken tortilla soup topped with diced avocado and surrounded by two spoons and a bowl of tortilla chips. An avocado half and scattered herbs are visible in the background.

Cream Cheese Chili Recipe

4.95 from 17 votes
This cream cheese chili is a fall family favorite recipe that can be prepared using either a slow cooker or Instant Pot.
Serving6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Pressurize Time 15 minutes
Total Time 45 minutes

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 teaspoon 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

Equipment

Instructions

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.

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.

Nutrition

Calories: 363 kcal · Carbohydrates: 39 g · Protein: 20 g · Fat: 16 g · Saturated Fat: 8 g · Cholesterol: 66 mg · Sodium: 569 mg · Potassium: 734 mg · Fiber: 9 g · Sugar: 6 g · Vitamin A: 1156 IU · Vitamin C: 9 mg · Calcium: 84 mg · Iron: 3 mg
Cuisine: American
Author: Steph Loaiza
Course: Soup