Cream Cheese Chicken Chili with Black Beans and Corn
A thick slow cooker chili with shredded chicken breast, black beans, corn, tomatoes, taco seasoning, and cream cheese added near the end.
Ingredients
Chili base
- 1 pound boneless skinless chicken breasts Fully thawed
- 15 ounces canned corn Drained
- 15 ounces canned black beans Drained and rinsed
- 14.5 ounces canned diced tomatoes Undrained
- 1 ounce taco seasoning
- 1 cup low-sodium chicken broth
- 1/4 teaspoon black pepper
- to taste fine salt Adjust after cooking
Creamy finish
- 8 ounces plain brick cream cheese Softened and cubed
Instructions
- Load thawed chicken, drained corn, drained rinsed black beans, undrained tomatoes, taco seasoning, broth, and pepper into a suitable 3–4-quart slow cooker.
- Cover and cook on low approximately 5–6 hours or high 3–4 hours. Start checks early and continue until the thickest breast reaches 165°F.
- Shred the cooked chicken on a clean plate and return it to the cooker.
- Take about 1 cup hot cooking liquid and gradually whisk it into softened cream cheese cubes. Fold this smooth mixture back through the chili.
- Cover on low another 15–30 minutes, stirring as needed. Verify the finished mixture is 165°F, taste salt, and divide into 6 servings.
Notes
The estimate uses up to 6 hours on low plus a 30-minute dairy finish. Begin with thawed raw chicken, add cream cheese late, and reheat refrigerated portions to 165°F.