If you’re searching for a cozy, crowd-pleasing meal that’s bursting with flavor and super easy to throw together, look no further than this White Chicken Chili with Cream Cheese Recipe. It’s a luscious blend of tender chicken, creamy cheese, and zesty spices that come together in a Crock Pot for effortless cooking. Perfect for chilly evenings or casual get-togethers, this chili offers a delightful twist on the classic with a creamy texture that’s utterly irresistible.
Ingredients You’ll Need
Each ingredient in this White Chicken Chili with Cream Cheese Recipe plays a crucial role, whether it’s building the base, adding texture, or layering in bold flavors. The simplicity of these pantry staples makes the recipe approachable and fulfilling.
- Chicken breasts: The star protein that becomes juicy and tender after slow cooking.
- Taco seasoning: Adds vibrant, spicy depth that wakes up the dish.
- Ranch seasoning mix: Brings a subtle, herby richness that complements the creaminess.
- Canned black beans: Provide hearty texture and protein, soaking up the flavors beautifully.
- Canned corn: Adds a natural sweetness and light crunch for contrast.
- Rotel tomatoes with green chiles: Give the chili a mild heat and fresh tomato tang without overwhelming the cream cheese.
- Cream cheese: The magical ingredient that transforms this chili into a velvety, indulgent experience.
How to Make White Chicken Chili with Cream Cheese Recipe
Step 1: Set Up Your Chicken
Begin by placing the trimmed chicken breasts right at the bottom of your Crock Pot. This positioning allows the chicken to slowly cook to tenderness while absorbing all the delicious flavors layered on top.
Step 2: Add the Beans, Corn, and Tomatoes
Next, spoon the canned black beans, corn, and the entire can of Rotel tomatoes with green chiles—without draining—directly over the chicken. The juices from these ingredients will help keep the dish juicy and flavorful as it simmers.
Step 3: Season It Up
Sprinkle the taco seasoning and ranch seasoning uniformly over the top. These seasoning blends are key to achieving that signature chili flavor, infusing the dish with just the right balance of spice and herbaceous notes.
Step 4: Layer the Cream Cheese
Place the cream cheese blocks on top without stirring it in. This allows it to melt gently during cooking, creating those luscious pockets of creaminess that make this White Chicken Chili with Cream Cheese Recipe so special.
Step 5: Slow Cook to Perfection
Set your Crock Pot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. This slow cooking melts the cream cheese perfectly and allows the chicken to become tender enough to shred easily.
Step 6: Shred and Stir
Once cooked, shred the chicken with two forks directly in the pot. Stir everything well to incorporate the melted cream cheese evenly throughout the chili, resulting in a rich, creamy texture that’s simply divine.
Step 7: Serve Hot and Enjoy
Serve your White Chicken Chili with Cream Cheese Recipe steaming hot, ready to be devoured with your favorite toppings.
How to Serve White Chicken Chili with Cream Cheese Recipe
Garnishes
Adding garnishes not only creates a beautiful presentation but also enhances the eating experience. Try fresh cilantro for a bright herbal punch, crunchy tortilla strips for texture, or a shaving of shredded cheddar cheese for an extra cheesy layer.
Side Dishes
This chili shines wonderfully on its own but pairs beautifully with warm cornbread, a crisp green salad, or even some seasoned rice. These sides balance the richness of the chili and make for a well-rounded meal.
Creative Ways to Present
For a fun twist, try serving the chili in small individual bowls topped with avocado slices and a dollop of sour cream, or turn it into a chili-filled baked potato masterpiece. Even scooping it over tortilla chips for a chili dip platter turns this dish into a versatile party hit.
Make Ahead and Storage
Storing Leftovers
Store leftover White Chicken Chili with Cream Cheese Recipe in an airtight container in the refrigerator for up to 4 days. The flavors meld further overnight, making it taste even more delicious the next day.
Freezing
This chili freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, but take care to reheat evenly so every bite is just as creamy and comforting as when freshly made.
FAQs
Can I use shredded chicken instead of whole chicken breasts?
Absolutely! Using pre-cooked shredded chicken can cut down on cooking time, but be sure to add it later in the cooking process to avoid drying out the chicken.
Is there a substitute for cream cheese in this recipe?
You can use cream cheese alternatives like Neufchatel or even sour cream for a tangier, lighter version, but cream cheese is key to achieving that signature creamy texture.
Can I make this chili on the stove instead of a Crock Pot?
Yes! Simply simmer all ingredients in a large pot over low heat for about 45 minutes to an hour, stirring occasionally until the chicken is cooked through and the cream cheese is melted.
How spicy is this White Chicken Chili with Cream Cheese Recipe?
The recipe has a mild to medium heat level, thanks to the Rotel tomatoes and taco seasoning. You can always adjust the spice by adding more or less seasoning or including fresh jalapeños if you like it hotter.
What’s the best way to shred the chicken in the crock pot?
Use two forks to pull the chicken apart right in the pot once it’s cooked. This method keeps the chicken moist and allows it to soak up the creamy sauce fully.
Final Thoughts
There’s something so comforting and satisfying about a bowl of this White Chicken Chili with Cream Cheese Recipe. It’s the kind of dish that warms you from the inside out and brings smiles around the dinner table. I can’t wait for you to try it and make it a favorite in your own home as well!
Print
White Chicken Chili with Cream Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 5 minutes to 8 hours 5 minutes
- Yield: 8 servings
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
Description
This creamy White Chicken Chili with Cream Cheese is a comforting slow cooker meal perfect for cozy dinners. Tender chicken breasts are slow-cooked with black beans, corn, Rotel tomatoes, and flavorful taco and ranch seasonings, all enriched with smooth cream cheese for a rich texture. Easy to prepare and packed with protein, this chili is a delicious twist on a traditional favorite, serving 8 people.
Ingredients
Protein
- 2 chicken breasts (trimmed)
Seasonings
- 1 oz taco seasoning
- 1 oz ranch seasoning mix
Canned Goods
- 15 oz canned black beans (undrained)
- 15 oz canned corn (undrained)
- 10 oz canned Rotel tomatoes with green chiles (undrained)
Dairy
- 8 oz cream cheese
Instructions
- Prepare the chicken: Place the trimmed chicken breasts at the bottom of the Crock Pot, creating a base layer for the chili.
- Add vegetables and tomatoes: Pour the black beans, corn, and Rotel tomatoes over the chicken without draining them, ensuring the flavors stay rich.
- Season the mixture: Evenly sprinkle the taco seasoning and ranch seasoning mix over the layered ingredients, distributing the flavors throughout.
- Add cream cheese: Place the cream cheese on top of the mixture without mixing it in yet, allowing it to melt during cooking.
- Cook the chili: Set the Crock Pot to LOW and cook for 6 to 8 hours, or set it to HIGH and cook for 3 to 4 hours to fully cook the chicken and combine flavors.
- Shred the chicken and combine: After cooking, remove the chicken breasts and shred them using two forks, then stir the shredded chicken back into the chili, mixing in the melted cream cheese until well combined.
- Serve and garnish: Serve the chili hot, optionally topped with tortilla strips, shredded cheese, fresh cilantro, or your favorite chili toppings for added texture and flavor.
Notes
- Do not drain the canned vegetables as their liquid adds flavor and moisture to the chili.
- Shredding the chicken after cooking ensures tender texture and better integration of flavors.
- Adjust seasoning amounts to taste or use low-sodium packets for a healthier option.
- Leftovers can be refrigerated for up to 3 days and reheated well.
- To make it spicier, add chopped jalapeños or a dash of hot sauce during cooking.
