Cream Cheese Chicken Chili

This is a quick and easy recipe. The original recipe is made in the crock pot which you can obviously do, and the original recipe it also contains two boneless chicken breast. I used canned chicken instead. I was in a hurry so I made it a little different, but it turned out fantastic and the taste is wonderful. It doesn’t make a lot. You could feed 4 adults and maybe a few little people, but that is about it. I am not complaining about that the small amount, it was perfect for us and we had some leftovers too.

The flavor is so good and creamy, but very rich. I think the fact that it doesn’t make much is good in this case because you can’t eat much. So rich!

I highly recommend this recipe if you are looking for something quick and easy. It’s a great way to use up some left over rotisserie chicken or any other type of chicken you have left over. 

What I love about this recipe is it’s so versatile. You can change the type of beans, the heat of the Rotel, sweet or cream corn, the chicken and so on! Delicious!


  • 1 can black beans drain and rinse
  • 1 can corn, undrained
  • 1 can Rotel, undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8 oz. package cream cheese
  • 1 13oz. can of chicken breasts drained

  1. In a large pot or dutch oven place all ingredients in the pot except for the cream cheese, then mix together. 
  2. Put the stove on medium and place the brick of cream cheese on top and allow it to start melting. 
  3. Once the cream cheese starts to melt stir it into the chili. Continue to stir. 
  4. Once everything is well combine and heated through it’s ready to sever. 
Adapted From Plain Chicken

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