White Chicken Chili with Cream Cheese Recipe
Introduction
This White Chicken Chili with cream cheese is a creamy, comforting twist on a classic favorite. It’s easy to make in a slow cooker, requiring minimal prep but delivering rich, flavorful results perfect for any chilly day.
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 on the bottom of a Crock Pot. Pour the taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes over the chicken. Place the cream cheese on top without stirring.
- Step 2: Cook the chili on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Step 3: Remove the chicken breasts and shred them using two forks. Stir the chili well to mix the cream cheese evenly, then add the shredded chicken back into the pot and stir to combine.
- Step 4: Serve warm and top with your favorite toppings such as tortilla strips, shredded cheese, diced avocados, a squeeze of lime juice, and fresh cilantro.
Tips & Variations
- For extra heat, add chopped jalapeños or a dash of cayenne pepper to the chili before cooking.
- Use rotisserie chicken as a shortcut to reduce cooking time if you’re short on time.
- Swap cream cheese for sour cream for a tangier flavor and lighter texture.
- Use white beans instead of black beans to keep with the classic “white chili” theme.
Storage
Store leftover chili 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 a creamy consistency. You can also freeze the chili for up to 3 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili on the stovetop instead of a slow cooker?
Yes, you can simmer all the ingredients in a large pot over low heat for about 45 minutes to an hour, stirring occasionally until the chicken is cooked and tender.
What can I use if I don’t have Rotel tomatoes?
You can substitute with regular diced tomatoes and add some chopped green chilies or a little chili powder to maintain the flavor and mild heat.
PrintWhite Chicken Chili with Cream Cheese Recipe
This comforting White Chicken Chili recipe combines tender chicken breasts with black beans, corn, Rotel tomatoes with green chiles, ranch and taco seasoning, and creamy cream cheese. Slow-cooked to perfection in a Crock Pot, it offers a rich, flavorful, and easy-to-make meal perfect for cozy dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main 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
- Layer ingredients in Crock Pot: Place the chicken breasts at the bottom of the slow cooker. Add the taco seasoning, ranch seasoning, canned black beans (with liquid), canned corn (with liquid), and canned Rotel tomatoes with green chiles on top. Finally, place the block of cream cheese on the very top to allow it to melt slowly during cooking.
- Cook the chili: Cover and cook on LOW setting for 6-8 hours or on HIGH for 3-4 hours. This slow cooking helps the flavors meld together while the chicken cooks through!
- Shred the chicken and mix: When cooking time is complete, remove the chicken breasts carefully and shred them using two forks. Stir the chili well to evenly mix the melted cream cheese throughout. Then add the shredded chicken back into the pot and stir until combined.
- Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes such as tortilla strips, shredded cheese, diced avocados, fresh lime juice, and chopped cilantro for added flavor and texture.
Notes
- You can substitute rotisserie chicken for quicker preparation—add it during the last 30 minutes of cooking to warm through.
- For a spicier chili, add extra diced green chiles or a pinch of cayenne pepper.
- If you prefer a thicker chili, remove the lid during the last 30 minutes to reduce excess liquid.
- This chili freezes well—store cooled chili in airtight containers for up to 3 months.
- Use reduced-fat cream cheese for a lighter version.
Keywords: White chicken chili, slow cooker chili, cream cheese chili, easy chicken chili, crock pot chili
