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White Chicken Chili Recipe With Cream Cheese: Comforting and Delicious

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This creamy white chicken chili with cream cheese is perfect for a chilly evening. Enjoy a comforting and delicious slow cooker white chicken chili that’s easy to prepare and full of flavor. A great healthy white chicken chili option for any day.

Ingredients

Scale
  • 2 chicken breasts thawed and trimmed of fat
  • 1 ounce taco seasoning 1 packet or 23 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.
  2. Cook chili on LOW for 6-8 hours or HIGH for 3-4 hours.
  3. Remove the chicken breasts and shred when chili is done.
  4. Stir the chili to mix the cream cheese and add the shredded chicken.
  5. Top with desired toppings like tortilla strips shredded cheese avocados lime juice and cilantro.

Notes

  • If you want to wait to add the cream cheese until the end make sure it’s at room temperature before you add it
  • You can also puree it in a blender with a little broth to get it really smooth before adding it to the soup
  • If you want to add it in at the beginning like I do you can use a small immersion blender or frother to incorporate any pieces that haven’t melted down
  • Instead of cream cheese you can use heavy cream or half and half to get a really smooth texture
  • Start with 1/2 cup and add it 30 minutes before serving
  • Taste and add more as desired
  • The chili will thicken up once you add the shredded chicken back in so if you want to thin it out even more you can add a few cups of chicken broth or even water before serving
  • To reheat this soup put a serving in a microwave safe bowl and add a few tablespoons of water
  • Cover and heat on high for 1 minute and 30 seconds
  • Stir to incorporate the water and enjoy!

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