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White Chicken Chili with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This creamy and flavorful White Chicken Chili with Cream Cheese is a comforting slow cooker recipe perfect for cozy nights. Combining tender shredded chicken, black beans, corn, and a blend of taco and ranch seasonings, this chili is richened with cream cheese for a smooth, velvety texture. Easy to prepare and packed with protein, it’s an ideal dish to serve with fresh toppings like tortilla strips, shredded cheese, avocado, lime, and cilantro.

Ingredients

Scale

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 1 tablespoon ranch seasoning mix

Canned Goods

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can Rotel tomatoes with green chiles

Dairy

  • 8 oz cream cheese, cut into cubes

Instructions

  1. Prepare the Crock Pot: Place the chicken breasts evenly at the bottom of your slow cooker to create a foundation for the chili.
  2. Add the Ingredients: Sprinkle taco seasoning and ranch seasoning mix directly over the chicken. Then add the drained black beans, corn, and the can of Rotel tomatoes with their juices on top. Finally, distribute the cream cheese cubes evenly over all the ingredients.
  3. Cook the Chili: Cover and set your slow cooker to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
  4. Shred the Chicken: When cooking is complete, carefully remove the chicken breasts and shred them with two forks until finely pulled apart. Return the shredded chicken to the slow cooker.
  5. Stir and Serve: Mix the chili thoroughly so the cream cheese melts completely and blends into a smooth, creamy consistency. Serve the chili hot, garnished with optional toppings like tortilla strips, shredded cheese, avocado slices, fresh lime juice, and chopped cilantro for added flavor and texture.

Notes

  • For extra heat, add a diced jalapeño or more green chiles.
  • You can substitute the cream cheese with Greek yogurt for a lighter option.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • Serve with warm cornbread or tortilla chips for a complete meal.
  • Vegetarian version can be made using beans and vegetables only, omitting chicken and substituting with vegetable broth.

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Find it online: https://dessertpinspiration.com/white-chicken-chili-with-cream-cheese-recipe/