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White Chicken Chili Recipe with Cream Cheese

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This White Chicken Chili recipe with cream cheese is perfect for a chilly evening. Just dump the 7 ingredients in your Crock Pot and in a few hours you’ll have a deliciously creamy chili ready for dinner!

Ingredients

Scale
  • 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

Instructions

  1. Place chicken on the bottom of a Crock Pot and cover with the remaining ingredients. The cream cheese goes on the very top.
  2. Cook chili on LOW for 6-8 hours or HIGH for 3-4 hours.
  3. When the chili is done, remove the chicken breasts and shred. Stir the chili together to mix the cream cheese and then add the shredded chicken.
  4. Top with desired toppings like tortilla strips, shredded cheese, avocados, lime juice, and cilantro.

Notes

For a thicker chili, blend a portion of the beans or use a cornstarch slurry. Top with tortilla strips, cheese, avocado, lime, or cilantro. Stores well in refrigerator for 3-4 days; reheat gently to maintain creamy texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/easiest-crockpot-white-chicken-chili-2/