Cream Cheese Chicken Chili

Cream cheese chicken chili is made with beans, corn, RO-TEL, spices, and ranch seasoning for an easy and tasty twist on Taco Soup.


My cousin brought this dish to Christmas a few years ago and as soon as I tasted it, I started planning when I could make it. Seriously y'all, it's really that good.





What you'll need:


1 pound chicken cooked and shredded

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn

2 cans Original Rotel

2 cups chicken broth

8-ounce block cream cheese, cubed

1 pack Ranch Seasoning

1 teaspoon Chili Powder





How to:


Start by cooking your chicken. You can boil and shred, however, our preference is to cook the chicken in a skillet and add the onion. Season with seasoning salt.


While the chicken is cooking, add all the other ingredients to a pot and bring it to a boil. Add the chicken, stir well, and simmer.


When it comes to serving, the options are endless. We like to top it with shredded sharp cheddar cheese, a dollop of sour cream, and Tostitos Scoops. You could also serve with a side of cornbread. If you want to dress it up, it's delicious with a lime wedge, avocado slices, or pepper jack cheese.


Cream Cheese Chicken Chili is a hearty and delicious meal that’s perfect for meal rotation during the colder months.

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