This cream cheese chicken chili recipe is a mix of traditional chili recipe with flair!

When the weather is cold and cozy, you’ll never convince me there is anything better than busting out my crock pot, turning on the pellet stove and snuggling up on the couch while the smells from the kitchen begin to wander.

It’s chili, but a gooey, cheesy kind. A comfort food that you surely need in your life. Give it a try and let me know what you think!

Ingredients:

• 1 15- oz. can of black beans
• 1 15.25- oz. can of corn (undrained)
• 1 10- oz. can of Rotel tomatoes (undrained)
• 1 package of ranch dressing mix
• 1 tsp. of cumin
• 1 Tbsp. of chili powder
• 1 tsp. of onion powder
• 1 8- oz of package cream cheese
• 2 chicken breasts

Instructions:

• Place chicken at the bottom of the crock pot
• Open the can of black beans. Drain and rinse
• Pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken
• Top with seasonings and ranch dressing mix. Stir everything together
• Place a cream cheese block on top. (If you want it to be creamier, you can use two!)
• Cover with the lid and cook on low for 6-8 hours
• After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Select the image below to download the recipe card!