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White Chicken Chili with Cream Cheese Recipe

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3.9 from 89 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://jonschelanderpugh.com/white-chicken-chili-with-cream-cheese-recipe-3/