Cream Cheese and Pork Chili

Arlene Diehl


This is our latest favorite here on the ranch-- I am so glad because it is sooo simple and also, so versatile! Serve it on tortillas, on rice or on noodles. It even works as a hot dip with tortilla chips. Simple, and simply the best! I have a friend who serves it to her day care kids because it is so universally liked! It gets rave reviews on my blog, also!

★★★★★ 1 vote
10 Min
6 Hr
Slow Cooker Crock Pot


Add to Grocery List

pork tenderloin chops or chicken breasts, trimmed of all fat (can be frozen! no need to thaw)
1 can(s)
10 oz. rotel tomatoes with green chilis
1 can(s)
corn, (do not drain)
1 can(s)
black beans, drained and rinsed
1 pkg
ranch dressing mix
1 Tbsp
1 Tbsp
chili powder, hot
1 tsp
red pepper flakes (optional)
1 Tbsp
dried onions
1 pkg
cream cheese (8 oz)

How to Make Cream Cheese and Pork Chili


  • 1Place all ingredients except meat and cream cheese into a 2 quart (or larger) crock pot.
    Stir to combine.
  • 2Place the meat onto the mixture, pushing the meat to the bottom of the crock pot. Cover the meat with the mixture.
  • 3Top with the cream cheese, cover with lid and cook on low for 6-8 hours on low, stirring the cheese only once or twice.
  • 4Right before serving, remove meat, debone and shred. Return to the crock and stir well.
  • 5Serve over rice, tortilla chips or on corn or flour tortillas. Add optional toppings: jalepenos, sour cream or salsa. Leftovers, if you have any, can be frozen.

Printable Recipe Card

About Cream Cheese and Pork Chili

Course/Dish: Chips
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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