Description
Cream Cheese Chicken Chili is a creamy, hearty one-pot meal packed with tender shredded chicken, white beans, corn, and bold spices—all wrapped in a velvety cream cheese broth.
Ingredients
1 small onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 1/2 cups chicken broth
10 oz Rotel (with juices)
2 cups frozen corn
2 cans (15.8 oz each) Great Northern beans, rinsed and drained
1.5 lbs cooked shredded chicken
8 oz full-fat block cream cheese, cubed
Instructions
Step 1: Heat olive oil in a Dutch oven over medium heat. Sauté onion for 3–4 minutes until soft.
Step 2: Add garlic, chili powder, cumin, oregano, cayenne, cloves, salt, and pepper. Stir to combine and bloom spices.
Step 3: Pour in chicken broth, add Rotel, corn, beans, and shredded chicken. Simmer uncovered for 10–15 minutes.
Step 4: Add cream cheese cubes and stir until fully melted and incorporated.
Step 5: Serve hot with desired toppings like avocado, cheese, cilantro, or tortilla chips.
Notes
For thicker chili, let it simmer uncovered longer or mash some beans.
Use full-fat cream cheese for the best creamy consistency.
Store leftovers in the fridge for 4 days or freeze up to 2 months.
- Prep Time: 16 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American