Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili

This soup has become one of my favorites. I was intrigued when I first saw that it was a chicken chili that also had cream cheese in it. The combination just sounds creamy and delicious. This soup did not disappoint. It is perfect to eat on cold days.

I love that the soup is hearty and has a wonderful flavor with the seasonings. This is great the second day for leftovers as well.

I found the recipe over 3 years ago. The original recipe can be found here. I noticed it didn’t call for any liquids, so I adapted it to make it go further and make it more like a soup.

I’ve made it plenty of times in the crock pot, and I’ve also made it on the stove. Whatever you have the time for, it works well both ways.

Crock Pot Cream Cheese Chicken Chili

1 Can Black Beans, rinsed

1 Can White Beans (any kind), rinsed

1 Can Ro*Tel Tomatoes

1 Can Corn, undrained

1 Package Ranch Dressing Mix

1 teaspoon Cumin

2 teaspoons Chili Powder

1 teaspoon Onion Powder

1 8oz Package Cream Cheese

2 Chicken Breasts

1 Carton Chicken Broth


Place the frozen chicken breasts in the crock pot. Drain and rinse the beans. Add them to the crock pot. Top with corn, rotel tomatoes, and seasonings. Top with Cream Cheese. Pour in the Chicken Broth and cook on low for 6-8 hours. Cook less if using raw chicken instead of frozen. Shred the chicken once it is cooked, and add back into the soup. Stir to combine the cream cheese and chicken. Serve with Chips, Cheese, and Sour Cream.

Tips: I use frozen, non gmo corn, in my recipe. I clean out one of the bean cans and then add the corn in there and fill it with water, then add it to the recipe.

I don’t like big tomato chunks, so before I add anything to the pot, I put in the cream cheese and rotel tomatoes, and use a potato masher to smash the 2 ingredients smaller.

When doing this on the stove, bring the ingredients to a boil and then reduce heat and simmer until the chicken is ready to be shredded.

My children don’t like the beans, so sometimes we will blend the soup so it is smooth. If the kids think the soup is spicy, the sour cream will help with that.


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