This creamy, hearty Chicken Chili is the ultimate comfort food for fall. Loaded with tender shredded chicken, beans, Rotel tomatoes, and a touch of cream cheese, it’s the perfect balance of savory, spicy, and creamy. Plus, it’s incredibly easy to make with just a few minutes of prep!
Why This Recipe Works
Effortless: The crockpot does all the work—just dump in the ingredients and walk away.
Creamy Texture: The cream cheese adds a rich, velvety finish to this chili.
Flavorful: Ranch seasoning and spices like chili powder and cumin give this dish a perfect depth of flavor.
Versatile: Great for lunch, dinner, or meal prep, and it freezes well!
Ingredients
2 pounds chicken breast
2 cans Rotel (undrained) – Adds a kick of tomatoes and green chilies.
2 cans corn (undrained) – Sweet corn balances the spice.
2 cans pinto beans (drained & rinsed) – Provides texture and hearty protein.
2 cans black beans (drained & rinsed) – Adds depth and extra protein.
1 large onion, diced – For extra flavor and aromatics.
2 cups chicken broth – Keeps the chili moist and flavorful.
2 tablespoons chili powder – Adds a warm, spicy kick.
1 tablespoon cumin – Provides a smoky, earthy flavor.
2 teaspoons salt – Adjust to taste.
1 teaspoon black pepper – Adds subtle heat.
2 packets ranch seasoning – For a zesty and creamy flavor boost.
16 ounces cream cheese (2 bricks) – Makes the chili irresistibly creamy.
Instructions
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