Next in line behind Archer’s egg tutorial this week, I think I got more messages and requests for this recipe I posted on my Instagram stories recently than any I’ve posted before. I was just going about my day, thought of making this while at work, and when I got home I was super thrilled I had everything I needed to throw it in the Instant Pot. It really is one of my favorite soups I forget about. Like I said, it’s super easy and you most likely have all the ingredients at home already. This is my Instant Pot version, but you can also throw it in your slow cooker.
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I actually first spotted this recipe on Instagram sometime last year when one of our previous mom crushes, @MotivationMindy shared it. I forget where she said she found the recipe but I just remember it involved a block of cream cheese and ranch seasoning. Well, I decided I’d go ahead and throw the version I’ve been using from memory on here for easy access and so I don’t forget to make it again. 
As always I made sure to keep it macro friendly and simple. This will be another one of your favorites, I promise! I made a batch last Sunday so I could take these photos and it has lasted me all week for dinner. My 7 year old even asked if he could have some this week, now that’s sayin somethin! This creamy, cheesy soup is the real deal! Pair it up with some sweet potato crackers(Costco find) and top with shredded cheese, greek yogurt, and avocados.
Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}
Ingredients
- 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
Nutrition
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You might also enjoy these macro friendly recipes:
Skinny One Pot Chili Mac & Cheese
21 Comments
This recipe looks and sounds amazing! I will definitely be making it soon. I do have a question though, when making a recipe like this that yields multiple servings, how do you ensure you are getting an equal portion of protein? Do you pull your chicken out and measure before you eat your serving?
Hey Kayla! I do NOT separate my chicken. At the end of the day it’s not going to be exactly portioned out evenly, but it will be really close. Consistency is what really matters, so don’t stress about getting it perfect.
I don’t know for sure, but I don’t worry about it.
Any suggestions on a replacement for the ranch seasoning mix to mix this dairy free? I can get dairy free cream cheese, but need to figure out the ranch part!
You could make your own ranch seasoning. Here is a great recipe from a friend of ours: https://www.thepinningmama.com/whole30-homemade-ranch-seasoning-mix/
Thanks so much!
This recipe is one of my favorites! I have a savory palate so trying to find recipes that mimic my favorite foods can be a challenge. This recipe is so delicious and I would recommend trying it. Also, it is so easy to make so you really can’t mess it up. FYI I put my crock pot on low for 6 hours and then it automatically transitions to the “warming” setting by itself. I do it this way so the chicken does not dry out.
Hi! Can’t wait to make this on Sunday! Do I need to alter cooking method/times at all if I use fresh chicken breasts? Thanks!
No need to alter the times. ?
This recipe was such a hit at my house, we now have it in our regular 2-week rotation. Even my 3 yo son loves it, and that’s saying something!
It never gets old hearing this! Thanks so much! Enjoy!
Hey Krista, have you ever tried freezing this? If so, how did it turn out?
Yes I have, it freezes great! ??
If using a crockpot, do you put your chicken in while still frozen or do you thaw first?
Hi Katie! I put them in frozen.
I noticed that you said you “often add 2 cans of the tomatoes” to make it more soupy. When you calculated the macros, is it for 1 can of tomatoes or two? Thank you.
The macros are calculated for 1 can.
I’ve made this a few times in the last couple of years. I haven’t made it in awhile, but am about to again but want to try it with ground turkey since that’s what I have in my fridge and I wanted to use it before it goes bad. Have you tried it with ground meat?? I know you put in the chicken raw, but could you do it the same with ground meat?? I’ve done other chili or bowl recipes and they’ve said to cook it in the IP for a little and then put all the other ingredients in. Wondering if I should follow that same principle.
Hi Seisha, I would cook the ground Turkey first, and then add all the other ingredients. I’m sure it will be great! Enjoy.
This is really just 2 pounds of chicken, right? I did it with three and there was so much chicken and then I ran the macros with three three pounds and protein was a bit over 40 so thinking it’s 2. Unless I’m completely mixed up.
It was absolutely delicious though and I love that I have some extra prepped chicken for the week.