Description
This comforting White Chicken Chili Recipe with Cream Cheese is a flavorful slow-cooked meal combining tender chicken breasts, black beans, corn, Rotel tomatoes with green chiles, and creamy cheese. It’s a hearty and creamy chili perfect for cozy dinners, made easy in a Crock Pot with simple ingredients and optional fresh toppings.
Ingredients
Units
Scale
Chili 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
Optional Toppings
- Tortilla strips
- Shredded cheese
- Avocados
- Lime juice
- Cilantro
Instructions
- Layer Ingredients in Crock Pot: Place the trimmed chicken breasts at the bottom of the Crock Pot. Cover them with the canned black beans, canned corn, and Rotel tomatoes with green chiles, all undrained. Sprinkle the taco seasoning and ranch seasoning mix evenly over the top. Finally, place the cream cheese on the very top without mixing.
- Cook the Chili: Set the Crock Pot to cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. During this time, the chicken will cook through and the flavors will meld together.
- Shred the Chicken: When cooking is complete, remove the chicken breasts carefully from the Crock Pot and shred them using two forks.
- Mix the Chili: Stir the chili thoroughly to incorporate the cream cheese as it melts, creating a creamy texture throughout the chili.
- Add the Shredded Chicken: Return the shredded chicken to the Crock Pot and mix it well into the chili to combine all the ingredients evenly.
- Serve with Toppings: Ladle the chili into bowls and top with your choice of tortilla strips, shredded cheese, sliced avocados, a squeeze of fresh lime juice, and chopped cilantro for added flavor and texture.
Notes
- If preferred, add cream cheese at the end of cooking. Ensure it’s at room temperature and optionally puree in a blender with some broth for smoothness before adding.
- Using an immersion blender or frother can help fully melt and incorporate any cream cheese pieces if added at the start.
- For a creamier texture without cream cheese, substitute with heavy cream or half and half. Begin with 1/2 cup added 30 minutes before serving, then adjust to taste.
- The chili thickens after adding shredded chicken—thin with chicken broth or water if desired before serving.
- To reheat leftovers, place a serving in a microwave-safe bowl, add a few tablespoons of water, cover, and heat on high for 1 minute 30 seconds. Stir to combine and enjoy.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 70 mg
