Recipes Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes Instant Pot Cream Cheese Chicken Chili 4.7 (3) 3 Reviews 2 Photos The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos on top for garnish if desired. Submitted by Kelli Gedart Published on July 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 50 mins Additional Time: 20 mins Total Time: 1 hr 20 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 8 chicken tenderloins, or more to taste 2 cups water 1 (1 ounce) package ranch dressing mix 2 cubes chicken bouillon 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon onion powder 2 (10 ounce) cans diced tomatoes with green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1 (8 ounce) package cream cheese ½ (10 ounce) package frozen corn 1 bunch fresh cilantro, chopped Directions Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve. I Made It Print Nutrition Facts (per serving) 334 Calories 16g Fat 25g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 334 % Daily Value * Total Fat 16g 20% Saturated Fat 9g 45% Cholesterol 83mg 28% Sodium 1525mg 66% Total Carbohydrate 25g 9% Dietary Fiber 7g 26% Total Sugars 1g Protein 24g 49% Vitamin C 13mg 14% Calcium 102mg 8% Iron 3mg 18% Potassium 651mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.