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White Chicken Chili with Cream Cheese

A warm, creamy, and addictive chili that's easy to make in a Crock Pot, perfect for chilly nights and family dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces 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
Toppings
  • tortilla strips
  • shredded cheese
  • avocados
  • lime juice Freshly squeezed for best flavor
  • cilantro Chopped, for garnish

Method
 

Preparation
  1. Place the trimmed chicken breasts at the bottom of the Crock Pot.
  2. Cover them with canned black beans, canned corn, and Rotel tomatoes — all undrained.
  3. Sprinkle the taco and ranch seasoning evenly over the top.
  4. Finally, spread the cream cheese on the very top without mixing.
Cooking
  1. Set the Crock Pot to cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. When cooking is complete, carefully remove the chicken breasts and shred them using two forks.
  3. Stir the chili thoroughly to incorporate the melted cream cheese, creating a creamy texture throughout.
  4. Return the shredded chicken to the Crock Pot and mix it well.
Serving
  1. 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

Leftovers can be stored in the fridge for about 3 to 5 days or frozen for up to 3 months. Reheat before serving. Pro tip: Don’t skip adding those toppings to elevate the dish!