Description
Discover how to make a delicious Cream Cheese Chicken Chili that is creamy, flavorful, and perfect for cozy nights at home. Try our easy recipe now!
Ingredients
- 2 (140 g) boneless, skinless chicken breast halves
- 1 (432 g) can corn, undrained
- 1 (425 g) can black beans, rinsed and drained
- 1 (284 g) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
- 1 (28 g) package ranch dressing mix
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) onion powder
- 1 (226 g) package light cream cheese, cubed
Instructions
- Put the chicken into a slow cooker.
- Layer the corn, black beans, diced tomatoes, ranch mix, chili powder, cumin, and onion powder on top; mix thoroughly.
- Add the cream cheese on top. Cover the slow cooker.
- Cook on a low setting until the chicken is fully cooked and the juices run clear, approximately 6 to 8 hours. The internal temperature should reach at least 165°F (74°C) when checked with a thermometer.
- Move the chicken to a bowl and use two forks to shred it.
- Mix the shredded chicken back into the chili and serve.
Notes
- Consider using full-fat cream cheese for a creamier texture. Enhance the flavor with a splash of lime juice or fresh cilantro. Adjust the spice level by varying the amount of chili powder and green chile peppers.
