White Chicken Chili with Cream Cheese Recipe
This creamy and comforting White Chicken Chili is slow-cooked to perfection with tender chicken breasts, black beans, corn, and a blend of taco and ranch seasoning. The addition of cream cheese creates a rich, velvety texture, making it an ideal hearty meal for chilly days or casual gatherings. Ready in about six hours using a slow cooker, this easy recipe offers a flavorful twist on traditional chili.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat
- 2 chicken breasts (thawed and trimmed of fat)
Seasoning
- 1 ounce taco seasoning (1 packet or 2–3 tablespoons)
- 1 ounce ranch seasoning mix (1 packet)
Canned Goods
- 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 Slow Cooker: Place the chicken breasts on the bottom of a Crock Pot or slow cooker to ensure even cooking and to infuse the chili with the chicken’s juices.
- Add Ingredients: Pour the black beans with their liquid, canned corn, Rotel tomatoes with green chiles, taco seasoning, and ranch seasoning mix over the chicken. Finally, place the cream cheese on top to melt gradually during cooking.
- Cook the Chili: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Once cooked, carefully remove the chicken breasts from the chili and shred them using two forks.
- Mix the Chili: Stir the chili thoroughly to incorporate the melted cream cheese and blend the flavors, then add the shredded chicken back to the slow cooker and mix well.
- Serve: Ladle the chili into bowls and add desired toppings such as tortilla strips, shredded cheese, avocado slices, a squeeze of lime juice, and fresh cilantro to enhance flavor and texture.
Notes
- For a spicier chili, add diced jalapeños or a dash of hot sauce before cooking.
- Use rotisserie chicken as a shortcut to reduce cooking time; add the chicken later just to warm through.
- Substitute cream cheese with sour cream for a tangier finish if preferred.
- Serve with cornbread or over rice for a fuller meal.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
