White Chicken Chili with Cream Cheese
A creamy and comforting white chicken chili that’s perfect for cozy dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 360-480 minutes
- Total Time: 370-490 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern
- Diet: None
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 (optional)
- Shredded cheese (optional)
- Chopped avocados (optional)
- Lime juice (optional)
- Fresh cilantro (optional)
Instructions
- Prepare Chicken: Place the trimmed chicken breasts at the bottom of the Crock Pot.
- Layer Ingredients: Cover the chicken with the undrained canned black beans, corn, and Rotel tomatoes with green chiles.
- Add Seasonings: Sprinkle the taco seasoning and ranch seasoning mix evenly over the top of the ingredients.
- Top with Cream Cheese: Place the cream cheese on the very top without mixing it in.
- Set Cooking Time: Cover and set the Crock Pot to cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Shred Chicken: Once cooking is complete, carefully remove the chicken breasts from the Crock Pot and shred them using two forks.
- Combine Ingredients: Stir the chili thoroughly to incorporate the cream cheese as it melts into the chili, creating a creamy texture throughout.
- Return Chicken: Return the shredded chicken to the Crock Pot and mix it well into the chili to combine all the ingredients evenly.
- Serve: 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.
Notes
This chili can be made ahead of time and freezes well for later enjoyment. Avoid overcooking the chicken to maintain moisture.