White Chicken Chili with Cream Cheese Recipe

Introduction

This White Chicken Chili with Cream Cheese is a comforting and creamy twist on a classic favorite. Slow-cooked to perfection, it combines tender chicken, flavorful beans, and a rich, velvety texture that’s perfect for cozy nights in.

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
• Tortilla strips, for serving
• Shredded cheese, for serving
• Avocados, sliced, for serving
• Lime juice, for serving
• Cilantro, chopped, for serving

Instructions

1. Step 1: Place the trimmed chicken breasts at the bottom of the Crock Pot. Layer the canned black beans, canned corn, and Rotel tomatoes with green chiles on top, keeping all liquids undrained.
2. Step 2: Sprinkle the taco seasoning and ranch seasoning evenly over the layered ingredients. Add the cream cheese on top without stirring.
3. Step 3: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and flavors blend.
4. Step 4: Remove the chicken breasts carefully and shred them using two forks.
5. Step 5: Stir the chili well to melt and incorporate the cream cheese, creating a creamy texture.
6. Step 6: Return the shredded chicken to the Crock Pot and mix thoroughly to combine all ingredients evenly.
7. Step 7: Serve the chili in bowls topped with tortilla strips, shredded cheese, sliced avocados, a squeeze of lime juice, and chopped cilantro.

Tips & Variations

• For a spicier chili, add a diced jalapeño or cayenne pepper with the seasonings.
• Substitute cream cheese with sour cream for a tangier finish.
• Use cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
• Add a splash of chicken broth if you prefer a thinner consistency.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a Crock Pot?

Yes, you can prepare this chili on the stovetop by simmering all ingredients in a large pot over low heat for about 1 to 1½ hours until the chicken is cooked and flavors meld.

Is this chili spicy?

This recipe has a mild to moderate spice level from the taco seasoning and Rotel tomatoes. You can adjust the heat by choosing mild or hot seasoning blends or adding extra chili peppers if desired.

White Chicken Chili with Cream Cheese Recipe

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★★★★★

4.6 from 261 reviews

A creamy and flavorful White Chicken Chili made effortlessly in the Crock Pot. This hearty chili combines tender chicken breasts with black beans, corn, Rotel tomatoes with green chiles, and cream cheese for a rich, comforting dish. Perfectly spiced with taco and ranch seasoning, it’s great for a cozy meal topped with crispy tortilla strips, shredded cheese, avocado, lime, and fresh cilantro.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Toppings

• Tortilla strips
• Shredded cheese
• Avocados, sliced
• Lime juice
• Cilantro, chopped

Instructions

1. Layer Ingredients in Crock Pot: Place the trimmed chicken breasts at the bottom of the Crock Pot. Layer the canned black beans, canned corn, and Rotel tomatoes with green chiles over the chicken, keeping all ingredients undrained to retain flavor and moisture.
2. Season the Chili: Sprinkle the taco seasoning and ranch seasoning mix evenly over the layered ingredients to distribute the spices throughout the chili.
3. Add Cream Cheese: Place the cream cheese on top of the ingredients in the Crock Pot without mixing it in. This will melt naturally during cooking and add a creamy texture.
4. Cook the Chili: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the chicken to cook completely and the flavors to meld.
5. Shred the Chicken: Carefully remove the cooked chicken breasts from the Crock Pot and shred them using two forks.
6. Mix the Chili: Stir the chili thoroughly inside the Crock Pot to incorporate the cream cheese as it melts, creating a creamy consistency.
7. Add Shredded Chicken: Return the shredded chicken to the Crock Pot and mix well to combine all ingredients evenly.
8. Serve with Toppings: Ladle the chili into bowls and garnish with tortilla strips, shredded cheese, sliced avocados, a squeeze of fresh lime juice, and chopped cilantro for enhanced flavor and texture.

Notes

• The cooking times may vary slightly depending on your Crock Pot model.
• Use low-fat cream cheese for a lighter version, but full-fat will yield creamier results.
• You can add a little chicken broth if you prefer a thinner chili consistency.
• For added heat, use spicy Rotel tomatoes or add chopped jalapeños.
• This chili can be stored in the refrigerator for up to 4 days and freezes well.

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, Crock Pot recipes, easy chili recipe