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Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}
Krista Pool
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Total Time
1
hour
hr
5
minutes
mins
Course
Lunch/Dinner Recipes, Macro Friendly Recipes, Recipes
Servings
9
Calories
250
kcal
Ingredients
1x
2x
3x
3
lbs
boneless
skinless, chicken breast (I use 3 of the big frozen Kirkland brand breasts)
14
oz.
can diced tomatoes
I like the chili ready kind best and often use 2 cans to make it a bit soupier
15
oz.
can black beans
15
oz.
can corn
4
oz.
can diced green chilies
8
oz.
block 1/3 fat cream cheese
2
tablespoons
Hidden Valley Ranch seasoning mix
1/2
teaspoon
cumin
if you use chili ready diced tomatoes you can skip this
salt and pepper to taste
Instructions
Throw all ingredients in your
Instant Pot
, starting with your chicken on the bottom. Do not rinse or drain cans, and do not stir.
Put the Instant Pot on the soup setting for 20 minutes.
Quick release pressure when finished.
Remove chicken breasts to shred in
Kitchen Aid
or using forks and then place back in soup.
Notes
If cooking in a slow cooker, set on low for 6-8 hours.
Nutrition
Serving:
260
g
Calories:
250
kcal
Carbohydrates:
20.1
g
Protein:
31.6
g
Fat:
6.1
g
Fiber:
4
g
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how it was!