
Cream Cheese Chicken Chili
Cream Cheese Chicken Chili
Hello, my fellow foodie adventurers!
Today’s quest is a comforting triumph: Cream Cheese Chicken Chili! This incredibly easy and delicious weeknight meal is pure indulgence, so while it’s not on the healthy scale, you’ll love every spoonful you shovel into your mouth—I was impressed every time I took a bite! Picture this: black beans, corn, and tender rotisserie chicken (my time-saving hero from the deli, pre-shredded and real, not frozen or fake) swimming in a creamy, chili-spiced cream cheese base that’s rich and satisfying. It’s a quick, one-pot wonder that comes together with minimal effort, yet delivers maximum flavor—perfect for those nights when you crave comfort without the fuss. Ready to wield your slow cooker or pot and claim this treasure?
Ingredients You’ll Need (The Quest Inventory)
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2 chicken breasts (or 2 cups pre-shredded rotisserie chicken, the time-saving hero)
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1 can (15 oz.) black beans, drained and rinsed (the dark pearls)
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1 can (15 oz.) corn, drained (golden kernels)
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1 tsp onion powder (the subtle essence)
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1 can (10 oz.) Ro-Tel (the fiery brew)
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1 tbsp. chili powder (the spicy spark)
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1 packet ranch dressing mix (the savory charm)
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1 tsp cumin (the earthy whisper)
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8 oz. cream cheese (the creamy crown)
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How To Forge Your Feast (The Quest Steps)
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Prepare the Champion: If using chicken breasts, place the 2 chicken breasts in a pot of water and boil for 15 minutes, or until cooked through (165°F inside)—shred with two forks. (Or, use 2 cups pre-shredded rotisserie chicken to skip this step—your time-saving hero is ready!)
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Gather the Allies: In pot add the shredded chicken, 1 can black beans, 1 can corn , 1 tsp onion powder, 1 can Ro-Tel, 1 tbsp. chili powder, 1 packet ranch dressing mix, and 1 tsp cumin—stir to unite the flavors.
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Add the Crown: Place the 8 oz. cream cheese on top of the mixture—don’t stir it in yet; let it soften as it cooks.
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Simmer the Magic: Cover and simmer on low until fully melted and creamy—mix well to coat everything in the rich, spicy base.
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Claim Your Feast: Serve hot in bowls—savor this indulgent, comforting triumph! Pair with tortilla chips, cornbread, or a dollop of sour cream if desired.
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Tips Trick & Variations
This Cream Cheese Chicken Chili is a weeknight classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!
Cooking Tricks:
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Creamy Boost: Cut the cream cheese into cubes before adding—melts faster and more evenly!
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Flavor Pop: Add a splash of lime juice before serving—brightens the richness!
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Thicken Trick: If it’s too thin, mash a few beans against the side of the pot—natural thickener!
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Tasty Variations:
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Spicy Skirmish: Swap Ro-Tel for a hotter version or add diced jalapeños—ignite a fiercer flame!
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Veggie Vault: Toss in diced bell peppers or spinach—extra loot for your chili realm.
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Cheese Quest: Mix in shredded cheddar or pepper jack—new molten banners to wave proudly!
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Bean Twist: Sub black beans for pinto or kidney beans—shifts the pearls to new realms.
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Herb Pact: Stir in fresh cilantro or parsley at the end—a fragrant banner to lift the feast!
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If you missed it, swing back to my last post: Slow Cooked Beef Cheeks In Wine Gravy—a Southern-inspired quest to fuel your next adventure!

Cream Cheese Chicken Chili
Black beans, corn, and tender rotisserie chicken swimming in a creamy, chili-spiced cream cheese base
Equipment
- stock-pot
Ingredients
- 2 Cups Chicken Shredded
- 1 Can Black Beans
- 1 Can Corn
- 1 tsp. Onion Powder
- 1 Can Ro-Tel
- 1 tbsp. Chili Powder
- 1 Packet Ranch Dressing Mix
- 1 tsp. Cumin
- 8 oz. Cream Cheese
Instructions
- If using chicken breasts, place the 2 chicken breasts in a pot of water and boil for 15 minutes, or until cooked through (165°F inside)—shred with two forks. (Or, use 2 cups pre-shredded rotisserie chicken to skip this step
- In pot add the shredded chicken, 1 can black beans , 1 can corn, 1 tsp onion powder, 1 can Ro-Tel, 1 tbsp. chili powder, 1 packet ranch dressing mix, and 1 tsp cumin—stir to unite the flavors.
- Place the 8 oz. cream cheese on top of the mixture—don’t stir it in yet; let it soften as it cooks.
- Cover and simmer on low until fully melted and creamy—mix well to coat everything in the rich, spicy base.
- Serve hot in bowls—savor this indulgent, comforting triumph! Pair with tortilla chips, cornbread, or a dollop of sour cream if desired.