A Broke Student Recipe: Cream Cheese Chicken Chili

Dallas Wabbington, Reporter

Cream Cheese Chicken Chili made by Dallas Wabbington (Dallas Wabbington)

This recipe goes beyond traditional chili, and it’s my new favorite recipe to cook. The chili is good for a cold night or any time of year. The leftovers are just as good as the first time.


  • 1 can black beans drained
  • 1 can corn undrained
  • 1 can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 8oz package light cream cheese
  • 2 chicken breasts


  1. Season the chicken breasts with salt and pepper. Cook chicken in a skillet over medium heat until no longer pink. Place chicken to the side to cool down. Then shred the chicken using two forks.
  2. In a large pot at medium heat, place the chicken and pour the beans, corn and tomatoes on top of the chicken.
  3. Stir in the seasonings along with the ranch dressing mix.
  4. Place cream cheese on top of the mixture and cover with a lid. Cook until the cream cheese is soft.
  5. After cheese has completely soften, stir the mixture together and bon appetit!

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