Cream cheese chicken chili is made with chicken, black beans, corn, tomatoes, ranch seasoning, chili seasoning and of course, cream cheese!
This cream cheese chicken chili recipe is a favorite of ours because it’s a simple dump and go recipe, perfect to start before work and ready when you get home! We like serving this with either some sourdough bread or garlic bread and pineapple delight for dessert.
Cream Cheese Chicken Chili
Why you’ll love this recipe
📌 Easy! Throw all the ingredients in the slow cooker and let it cook.
📌 Versatile! Add or remove ingredients based on your liking.
📌 A creamy and hearty soup the entire family will love!
Cream Cheese Chicken Chili Ingredients
- Chicken – Boneless skinless chicken breasts.
- Black beans – Canned black beans, drained and rinsed.
- Corn – Canned yellow corn, undrained, or frozen corn kernels.
- Diced tomatoes – Canned diced tomatoes, undrained.
- Seasonings – Ranch seasoning packet and chili seasoning packet.
- Cream cheese – Cubed.
- Chicken stock – Only for instant pot and stove top methods.
How do you make creamy cream cheese chili with chicken? (step-by-step directions)
⭐ First, place chicken breasts in the bottom of the slow cooker. Pour the black beans, corn and diced tomatoes on top.
⭐ Next, sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
⭐ Then, cook on low or high until the chicken is cooked and everything has melted together.
⭐ Finally, remove chicken and shred the meat using two forks. Return the shredded chicken to the crock pot and give everything a good stir. Serve and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can cream cheese chicken chili be made ahead of time?
Yes, you could make this ahead of time and store in the fridge until ready to serve. Reheat in the crock pot or on the stove top.
What kind of chicken to use for cream cheese chicken chili?
We used boneless skinless chicken breasts but you could also use boneless skinless chicken thighs. Or to save even more time, use a pre-shredded rotisserie chicken from the grocery store.
Cooking Methods
Stove top
Cream cheese chicken chili can be made on the stove top in a large heavy bottom stock pot or soup pot. Pour chicken stock into pot, then add chicken breasts. Pour the black beans, corn and diced tomatoes on top. sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
Cover and simmer until chicken is cooked through. Removed chicken to shred, then return it to the pot and stir well. If desired, continue to simmer uncovered until excess liquid has cooked off and chili reaches your desired consistency.
Oven cream
Try making this in your oven too! Add chicken breasts to a large heavy bottomed dutch oven with well fitting lid. Pour the black beans, corn and diced tomatoes on top. sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
Cover and bake until chicken is cooked through. Removed chicken to shred, then return it to the dutch oven and stir well to combine everything.
Slow cooker cream
Cream cheese chicken chili can be made in a slow cooker or crock pot as an easy set it and forget it meal. Add chicken breasts to the crock, then pour the black beans, corn and diced tomatoes on top. sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
Cover and cook until chicken is cooked through. Removed chicken to shred, then return it to the pot and stir well.
Instant pot
If you’re in a rush, try making it in the electric pressure cooker! Pour chicken stock into pot, then add chicken breasts. Pour the black beans, corn and diced tomatoes on top. sprinkle in the ranch seasoning and chili seasoning packets.
Cover and set to sealing, cook on high pressure until chicken is cooked through. Removed chicken to shred, then return it to the pot with the cream cheese and stir well. If desired, simmer on sauté mode uncovered until excess liquid has cooked off and chili reaches your desired consistency.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Storage and leftovers
How long does cream cheese chicken chili last?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat using the microwave, stovetop or crock pot.
Can cream cheese chicken chili be frozen?
We don’t recommend freezing this recipe because the cream cheese will not freeze well. The texture of the soup will become grainy. Since this recipe is so simple, it’s best to prepare it fresh each time you want to enjoy it!
Tips and tricks
✅ Swap the diced tomatoes for a can of diced tomatoes and green chiles for added flavor and heat.
✅ Serve with tortilla strips and some sliced avocado!
✅ Add a diced jalapeno or red pepper flakes to really take the heat up a notch.
✅ Use ground chicken instead of chicken breasts for a change in texture.
✅ To make this quickly on a busy weeknight, use shredded rotisserie chicken and melt everything together on the stove top.
Frequently asked questions
Can I adjust the spice level in cream cheese chicken chili?
Absolutely! You have control over the spice level. Add more chili seasoning, jalapenos, or red pepper flakes for extra heat, or reduce them for a milder flavor.
Can I use homemade ranch and chili seasoning instead of packets?
Yes, you can use homemade seasoning blends. Adjust the quantities based on your taste preferences. Homemade seasonings can add a personalized touch to the recipe. Be sure to check out our homemade ranch seasoning recipe and homemade chili seasoning recipe!
How can I prevent the cream cheese from curdling in the chili?
If you find that your cream cheese is breaking up too much, you can add the cream cheese towards the end of the cooking process. Bring it to room temperature first, then stir well and allow it to melt gradually, avoiding sudden temperature changes.
Can I add vegetables like bell peppers or onions to cream cheese chicken chili?
Absolutely! Feel free to customize the recipe by adding your favorite vegetables. Bell peppers, onions, or even spinach can be great additions for extra flavor and nutrients. This is a great recipe for cleaning out the crisper drawer.
What to enjoy with this cream cheese chicken chili recipe (serving suggestions)
This recipe is an easy weeknight go-to because everyone loves the flavors and it is so simple to make. We like to enjoy it with some French bread, easy guacamole and pico de gallo.
More delicious chili recipes
- White chicken chili
- Cincinnati chili
- Wendy’s chili
- Pulled pork chili
- Turkey chili
- Crockpot chili
- Chili recipe (no beans)
- See all our easy chili recipes!
Other awesome chicken dishes
- Cashew chicken
- Crockpot chicken gnocchi soup
- Marry me chicken
- 40 clove garlic chicken
- Bourbon chicken
- Caprese chicken
- White chicken enchiladas
- Chicken parmesan
- Air fryer BBQ chicken tacos
- See all our chicken dinner recipes!
Tools we love
- 7 Quart Crock Pot Slow Cooker – I’ve had this slow cooker since my husband and I were married in 2003!
- Spatula – This is perfect for stirring that thick and hearty chili to make sure all the ingredients are mixed together!
How to Make Cream Cheese Chicken Chili
Cream Cheese Chicken Chili
Ingredients
- 1 to 2 pounds chicken breasts
- 1 can black beans drained & rinsed (about 15 ounces)
- 1 can yellow corn undrained (about 15 ounces)
- 1 can diced tomatoes undrained (about 15 ounces)
- 1 packet ranch dressing mix
- 1 packet chili seasoning
- 8 ounces cream cheese cubed
- 1 cup chicken stock (NOTE: only for instant pot and stove top methods)
Instructions
STOVE TOP DIRECTIONS
- Pour chicken stock into a large heavy bottomed stock pot (I like a 6 quart or larger for this recipe), then add chicken breasts.
- Add the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top
- Cover and simmer on medium-low until chicken is cooked through and shreds easily (about 25 - 30 minutes). Removed chicken to shred, then return it to the pot and stir well.
- If desired, continue to simmer uncovered until excess liquid has cooked off and chili reaches your desired consistency.
OVEN DIRECTIONS
- Add chicken breasts to a large heavy bottomed dutch oven (I like something 6 quarts or larger) with well fitting lid.
- Pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
- Cover and bake at 350℉ for 35 - 40 minutes, until chicken is cooked through and shreds easily. Removed chicken to shred, then return it to the dutch oven and stir well to combine everything.
SLOW COOKER DIRECTIONS
- Add chicken breasts to the crockpot, then pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets and place the cream cheese cubes on top.
- Cover and cook for 7 - 8 hours on low, or 4 - 6 hours on high, until chicken is cooked through. Removed chicken to shred, then return it to the crock pot and stir well.
INSTANT POT DIRECTIONS
- Pour chicken stock into pot (increase amount to 1.5 cups of stock if using an 8 quart or larger pot), then add chicken breasts. Pour the black beans, corn and diced tomatoes on top. Sprinkle in the ranch seasoning and chili seasoning packets. Stir to combine.
- Cover and set to sealing, cook for 10 minutes on manual (high pressure), then hit cancel and allow pressure to naturally release for 10 minutes. Carefully quick release the remaining pressure. Allow cream cheese to come to room pressure while chili is cooking.
- Remove chicken to shred, then return it to the pot with the cream cheese and stir well. If desired, simmer on sauté mode uncovered until excess liquid has cooked off and chili reaches your desired consistency.
Notes
- Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
- Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
- Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
Beth says
I love this twist on chicken chili. Adding the cream cheese gives it such a rich, creamy texture, and I love the tangy flavor it gives.
Gina says
It’s so creamy and flavorful – PLUS you can’t beat how easy it is to make. LOVE IT!!!!!!!!!!!
Allyson Zea says
This chili was mouthwatering delicious! Thanks for the easy recipe!
Erin says
It’s incredibly delicious! Always a favorite on our table!
Melissa says
Love cream cheese – great recipe! Easy to put together and everyone loved it!
Katerina Petrovska says
The Cream Cheese Chicken Chili was a huge success with my family! They absolutely loved the creamy texture and the rich, comforting flavors. I have a feeling this dish is going to become a family favorite!
Beti Micevska says
We loved this dish! Everyone finished their bowls and asked for it to be made again soon. It’s definitely going to be a regular meal for us!
Catalina says
The Cream Cheese Chicken Chili has become a new family favorite! It’s so creamy, rich, and full of flavor.