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


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)


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.

About Cream Cheese and Pork Chili

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