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White Chicken Chili with Cream Cheese Recipe

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  • Author: admin
  • 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

Scale

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

  1. Prepare the chicken: Place the trimmed chicken breasts at the bottom of the Crock Pot, creating a base layer for the chili.
  2. Add vegetables and tomatoes: Pour the black beans, corn, and Rotel tomatoes over the chicken without draining them, ensuring the flavors stay rich.
  3. Season the mixture: Evenly sprinkle the taco seasoning and ranch seasoning mix over the layered ingredients, distributing the flavors throughout.
  4. Add cream cheese: Place the cream cheese on top of the mixture without mixing it in yet, allowing it to melt during cooking.
  5. 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.
  6. 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.
  7. 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.

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