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White Chicken Chili Recipe with Cream Cheese

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This White Chicken Chili Recipe with Cream Cheese is a creamy, comforting slow cooker dinner made with tender shredded chicken, black beans, sweet corn, zesty tomatoes with green chiles, taco seasoning, and ranch seasoning. Cream cheese melts into the flavorful broth to create a rich, velvety chili with minimal prep. It is an easy family-friendly meal for busy weeknights, game days, and cozy evenings.

Ingredients

For the White Chicken Chili

  • 2 boneless, skinless chicken breasts, thawed and trimmed of excess fat
  • 1 ounce taco seasoning, about 1 packet or 2–3 tablespoons
  • 1 ounce ranch seasoning mix, about 1 packet
  • 1 can (15 ounces) black beans, undrained
  • 1 can (15 ounces) corn, undrained
  • 1 can (10 ounces) Rotel tomatoes with green chiles, undrained
  • 8 ounces cream cheese, cut into cubes

Instructions

  1. Prepare the slow cooker: Place the thawed, trimmed chicken breasts in the bottom of a 5- to 6-quart slow cooker.
  2. Add the seasonings and vegetables: Sprinkle the taco seasoning and ranch seasoning over the chicken. Add the undrained black beans, corn, and Rotel tomatoes with green chiles.
  3. Add the cream cheese: Cut the cream cheese into cubes and distribute them over the top of the mixture.
  4. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred. Cooking times vary by slow cooker.
  5. Shred the chicken: Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. Make it creamy: Stir thoroughly until the cream cheese is fully incorporated and the chili is creamy. If needed, cover and cook for another 10–15 minutes to help the cheese melt smoothly.
  7. Serve: Ladle the warm chili into bowls. Add optional toppings such as shredded cheese, sliced green onions, fresh cilantro, avocado, or tortilla chips.

Notes

  • Use thawed chicken: Start with thawed chicken breasts to help the chili cook safely and evenly.
  • Make it extra creamy: Cut the cream cheese into small cubes before adding it. Stir well after cooking to create a smooth texture.
  • Adjust the thickness: For thicker chili, mash a few of the black beans before stirring. For a thinner consistency, add a little chicken broth.
  • Control the heat: Choose mild or hot Rotel tomatoes with green chiles depending on your spice preference.
  • Seasoning note: Taco and ranch seasoning packets can contain substantial sodium, so taste before adding any extra salt.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
  • Freezing: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months. The cream cheese texture may change slightly after thawing; stir well while reheating.
  • Food safety: The chicken must reach 165°F (74°C) before shredding. Do not use frozen chicken directly in the slow cooker.
  • Nutrition: Nutrition information is estimated and will vary by brand and serving size.

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