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


  • 3
    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


  1. Place all ingredients except meat and cream cheese into a 2 quart (or larger) crock pot.
    Stir to combine.
  2. Place the meat onto the mixture, pushing the meat to the bottom of the crock pot. Cover the meat with the mixture.
  3. Top with the cream cheese, cover with lid and cook on low for 6-8 hours on low, stirring the cheese only once or twice.
  4. Right before serving, remove meat, debone and shred. Return to the crock and stir well.
  5. Serve 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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