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
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.