Cream Cheese Chicken Chili Recipes
INSTANT POT® CREAM CHEESE CHICKEN CHILI
The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos® on top for garnish if desired.
Provided by Kelli Gedart
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 25.2 g, Cholesterol 82.9 mg, Fat 15.7 g, Fiber 7.2 g, Protein 24.3 g, SaturatedFat 8.9 g, Sodium 1525.2 mg, Sugar 1.2 g
CREAM CHEESE CHICKEN CHILI
This cream cheese chicken chili is sinfully cheesy! We serve it in bread bowls. Christmas Eve favorite! Serve with pickled jalapenos and carrots.
Provided by Ginger
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
- Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 15.8 g, Cholesterol 81.1 mg, Fat 13.4 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 8 g, Sodium 515.2 mg, Sugar 1.6 g
SLOW COOKER CREAM CHEESE CHICKEN CHILI
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Time 6h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g
EASY SLOW COOKER CREAMY CHICKEN CHILI
Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.
Provided by bradysmom
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g
SLOW COOKER CREAM CHEESE CHICKEN CHILI
This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.
Provided by cjcloser
Categories Poultry
Time 6h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
- Cover with lid and cook on low for 6 to 8 hours.
- Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
- Serve!
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