White Chicken Chili with Cream Cheese Recipe
Introduction
This White Chicken Chili with Cream Cheese is a creamy, flavorful twist on a classic comfort dish. It’s easy to prepare in a slow cooker, making it perfect for busy days when you want a warm and satisfying meal waiting for you.
Ingredients
- 2 chicken breasts (thawed and trimmed of fat)
- 1 ounce taco seasoning (1 packet or 2-3 tablespoons)
- 1 ounce ranch seasoning mix (1 packet)
- 15 ounces canned black beans (undrained)
- 15 ounces canned corn (undrained)
- 10 ounces canned Rotel tomatoes with green chiles (undrained)
- 8 ounces cream cheese
Instructions
- Step 1: Place the chicken breasts at the bottom of the Crock Pot. Pour the taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes evenly over the chicken. Place the cream cheese on top.
- Step 2: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Step 3: Carefully remove the chicken breasts and shred them using two forks. Stir the chili well to blend the cream cheese smoothly.
- Step 4: Return the shredded chicken to the pot and mix it into the chili. Serve with your favorite toppings such as tortilla strips, shredded cheese, avocado slices, lime juice, and fresh cilantro.
Tips & Variations
- For extra heat, add diced jalapeños or a pinch of cayenne pepper before cooking.
- Use rotisserie chicken instead of raw chicken breasts to save time; add it during the last hour of cooking.
- To make it lighter, substitute cream cheese with Greek yogurt stirred in at the end.
- Serve with warm cornbread for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. This chili also freezes well for up to 3 months; thaw overnight and reheat thoroughly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts instead of thawed?
It’s best to use thawed chicken breasts for even cooking. Using frozen chicken may extend cooking time and affect texture.
Is there a vegetarian version of this chili?
Yes, you can skip the chicken and add extra beans, vegetables like zucchini or bell peppers, and use vegetable broth instead of water for a delicious vegetarian chili.
PrintWhite Chicken Chili with Cream Cheese Recipe
This creamy White Chicken Chili recipe combines tender chicken breasts with a flavorful blend of taco and ranch seasonings, black beans, corn, Rotel tomatoes, and smooth cream cheese. Slow-cooked to perfection, this comforting chili is easy to prepare and perfect for a cozy meal, topped with your favorite garnishes like tortilla strips, shredded cheese, avocado, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3.5 hours (HIGH)
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 40 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 2 chicken breasts (thawed and trimmed of fat)
- 1 ounce taco seasoning (1 packet or 2–3 tablespoons)
- 1 ounce ranch seasoning mix (1 packet)
Canned Ingredients
- 15 ounces canned black beans (undrained)
- 15 ounces canned corn (undrained)
- 10 ounces canned Rotel tomatoes with green chiles (undrained)
Dairy
- 8 ounces cream cheese
Instructions
- Prepare Crock Pot: Place the chicken breasts at the bottom of the Crock Pot. Pour taco seasoning, ranch seasoning, canned black beans (with liquid), canned corn (with liquid), and Rotel tomatoes with green chilies (with liquid) over the chicken. Finally, place the cream cheese on top without mixing.
- Cook the Chili: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to tenderize.
- Shred the Chicken and Mix: When cooking is complete, remove chicken breasts from the Crock Pot and shred them using two forks. Stir the chili thoroughly to blend the melted cream cheese evenly, then add the shredded chicken back into the mixture, stirring well to combine.
- Serve with Toppings: Ladle the chili into bowls and garnish with optional toppings such as tortilla strips, shredded cheese, sliced avocados, a squeeze of lime juice, and freshly chopped cilantro to add texture and freshness.
Notes
- Add more liquid (chicken broth or water) if you prefer a thinner chili consistency.
- You can substitute shredded rotisserie chicken for a quicker preparation.
- Adjust the spice level by choosing mild or hot Rotel tomatoes based on your preference.
- For a dairy-free version, omit the cream cheese and add coconut milk or a dairy-free cream alternative.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: white chicken chili, slow cooker chili, creamy chicken chili, comfort food, easy dinner, Crock Pot recipes
