White Chicken Chili with Cream Cheese Recipe
If you are looking for a comforting and crowd-pleasing meal that’s both creamy and packed with flavor, this White Chicken Chili with Cream Cheese Recipe is going to become your new best friend. Imagine tender chicken breasts slow-cooked to perfection alongside black beans, corn, and zesty Rotel tomatoes, all melting together with rich cream cheese to create a velvety, indulgent chili. This recipe balances spice and creaminess so beautifully, warming you up from the inside out on any chilly evening.
Ingredients You’ll Need
This White Chicken Chili with Cream Cheese Recipe combines simple ingredients that each play a starring role in the final dish’s flavor and texture. From the savory chicken to the mild cream cheese, every item helps create a perfectly balanced chili that’s easy to prepare and truly satisfying.
- Chicken breasts: The main protein, providing tender, juicy chunks once shredded.
- Taco seasoning: Adds a hint of warm spices that give the chili a classic southwestern kick.
- Ranch seasoning mix: Brings a creamy herbaceous flavor that complements the cream cheese wonderfully.
- Canned black beans, drained and rinsed: Give the chili texture, fiber, and a touch of earthiness.
- Canned corn, drained: Adds a sweet pop and brightens the color of the chili.
- Canned Rotel tomatoes with green chiles: These bring juicy acidity and just enough heat to lift the dish.
- Cream cheese: Essential for that luscious, creamy finish that makes this chili stand out.
How to Make White Chicken Chili with Cream Cheese Recipe
Step 1: Prepare the Crock Pot
Start by placing your chicken breasts right at the bottom of your slow cooker. This helps them cook evenly and soak up all the amazing flavors from the seasonings and vegetables added later.
Step 2: Add the Ingredients
Sprinkle the taco seasoning and ranch seasoning mix evenly over the chicken breasts. Next, add your drained black beans, corn, and canned Rotel tomatoes on top. Finally, place the cream cheese in chunks over the mixture — this will melt down during cooking to create the creamy base.
Step 3: Cook the Chili
Set your slow cooker to LOW and let the chili cook for 6 to 8 hours. If you’re short on time, HIGH for 3 to 4 hours works perfectly too. This slow cooking melds the flavors beautifully while cooking the chicken until it’s tender enough to shred easily.
Step 4: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts and shred them using two forks. This step is key to ensuring every bite is tender and full of texture.
Step 5: Stir and Serve
Return the shredded chicken to the slow cooker and give everything a good stir. This mixes the cream cheese into the chili, creating that irresistibly smooth and creamy texture we all love in this White Chicken Chili with Cream Cheese Recipe.
How to Serve White Chicken Chili with Cream Cheese Recipe
Garnishes
The magic of this chili really shines with toppings. Try tortilla strips for a satisfying crunch, shredded cheese for extra gooeyness, diced avocado for creaminess, a squirt of fresh lime juice for brightness, and chopped cilantro for herbal freshness. These toppings add layers of flavor and texture that make every spoonful exciting.
Side Dishes
This chili pairs beautifully with a simple side salad for a refreshing contrast or some warm cornbread to soak up the creamy sauce. You can also serve it alongside tortilla chips if you want a fun, casual meal that’s easy to share.
Creative Ways to Present
Want to get creative? Serve this chili in small bread bowls to make a fun edible presentation, or layer it over rice for a hearty bowl. You can even scoop it onto baked potatoes for a filling twist. The creamy consistency makes it versatile for lots of different serving ideas.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover white chicken chili with cream cheese to an airtight container and refrigerate for up to 4 days. This helps the flavors deepen even more, making the leftovers just as enjoyable as the first serving.
Freezing
This chili freezes beautifully, which means you can make a big batch ahead of time. Portion it into freezer-safe containers or bags and keep it frozen for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently on the stovetop or in the microwave. Stir occasionally to keep the cream cheese texture smooth and silky. Adding a splash of chicken broth or water can help loosen the chili if it thickens too much in the fridge.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during slow cooking, making your White Chicken Chili with Cream Cheese Recipe even more flavorful. Just adjust the cooking time slightly if your thighs are larger.
Is the cream cheese necessary in this recipe?
The cream cheese is what gives this chili that signature creamy texture and mild tang. Without it, the chili would be more broth-like, so it’s definitely worth including for the authentic experience.
Can I make this chili spicier?
Definitely! You can add extra diced green chiles or a few dashes of hot sauce to turn up the heat. If you like it mild, stick to the classic Rotel tomatoes and seasoning amounts.
What can I use if I don’t have a slow cooker?
You can prepare this chili on the stovetop in a heavy pot over low heat. Cook covered for about 1.5 to 2 hours, stirring occasionally, and shred the chicken once it’s tender. Just keep an eye on the liquid so it doesn’t dry out.
Is this chili suitable for a party or potluck?
Absolutely! Its creamy texture and crowd-pleasing flavors make this White Chicken Chili with Cream Cheese Recipe a fantastic dish to bring to gatherings. Plus, it’s easy to keep warm in a slow cooker on “warm” setting during the event.
Final Thoughts
I can’t recommend this White Chicken Chili with Cream Cheese Recipe enough — it’s simple, hearty, and unbelievably comforting. Whether you’re feeding a family or hosting friends, it’s a crowd-pleaser that will have everyone asking for seconds. So grab your slow cooker, gather these delicious ingredients, and get ready to enjoy a bowl of warmth and creamy goodness you won’t soon forget.
Print
White Chicken Chili with Cream Cheese Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Description
This White Chicken Chili with Cream Cheese is a creamy, comforting slow cooker recipe that’s perfect for a hearty meal. Featuring tender chicken breasts cooked with black beans, corn, Rotel tomatoes, and a medley of spices, it’s enhanced by the rich creaminess of cream cheese. This dish is easy to make, packed with flavor, and serves as a perfect crowd-pleaser for any casual gathering or family dinner.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 1 tablespoon ranch seasoning mix
Vegetables and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chiles
Dairy
- 8 oz cream cheese
Instructions
- Prepare the Crock Pot: Place the chicken breasts at the bottom of your slow cooker in a single layer to ensure even cooking and tender results.
- Add the Ingredients: Sprinkle the taco seasoning and ranch seasoning evenly over the chicken. Then add the drained black beans, corn, and the can of Rotel tomatoes with green chiles on top. Finally, place the cream cheese on top of all the ingredients; it will melt and add creaminess during cooking.
- Cook the Chili: Cover and set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. This slow cooking process will allow the flavors to meld and the chicken to become tender enough to shred.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
- Stir and Serve: Mix all the ingredients thoroughly to combine the shredded chicken with the beans, corn, tomatoes, and melted cream cheese, creating a smooth and creamy chili. Serve hot, optionally garnished with tortilla strips, shredded cheese, diced avocado, fresh lime juice, and chopped cilantro for extra flavor and texture.
Notes
- You can adjust the seasoning to your taste by adding more or less taco or ranch seasoning.
- If you prefer a spicier chili, opt for a hot Rotel variety or add some chopped jalapeños.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- This recipe can also be adapted for an Instant Pot by using the pressure cook function for about 20 minutes and then shredding the chicken.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups & Stews
- Method: Slow Cooking
- Cuisine: American
