Cream Cheese Chicken Taco Chilli Recipe

Name: Cream Cheese Chicken Taco Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 frozen boneless skinless chicken breasts; 1 (8 ounce) can corn, drained; 2 (14 ounce) cans diced tomatoes and green chilies; 1 (14 ounce) can black beans, drained and rinsed; 1 (4 ounce) can green chilies or (4 ounce) can jalapenos, drained; 1 small onion, chopped; 1 small green pepper, chopped; 1 garlic clove, minced; 4 (12 ounce) cans tomato juice; 1 (8 ounce) package cream cheese, low fat is fine; 2 teaspoons taco seasoning (if you make your own); chili powder or cayenne powder; toppings; shredded cheddar cheese; shredded lettuce; chopped onion; sour cream; salsa; Tabasco sauce

Servings: persons

3 frozen boneless skinless chicken breasts
1 (8 ounce) can corn, drained
2 (14 ounce) cans diced tomatoes and green chilies
1 (14 ounce) can black beans, drained and rinsed
1 (4 ounce) can green chilies or (4 ounce) can jalapenos, drained
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
4 (12 ounce) cans tomato juice
1 (8 ounce) package cream cheese, low fat is fine
2 teaspoons taco seasoning (if you make your own)
chili powder or cayenne powder
toppings
shredded cheddar cheese
shredded lettuce
chopped onion
sour cream
salsa
Tabasco sauce

1
Put the chicken in your Crockpot first.
2
Next, add everything else except for the cream cheese, and toppings.
3
Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it.
4
Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve.
5
Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so.
6
Serve with tortilla chips if you like, and toppings.
7
Or, make this thick and serve over rice.
8
Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 frozen boneless skinless chicken breasts, 1 (8 ounce) can corn, drained, 2 (14 ounce) cans diced tomatoes and green chilies, 1 (14 ounce) can black beans, drained and rinsed, and more.

Yes, Cream Cheese Chicken Taco Chilli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese Chicken Taco Chilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions