White 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
Scale
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
