If you are craving a comforting, rich, and flavorful dish, this White Chicken Chili with Cream Cheese Recipe will quickly become your all-time favorite. It effortlessly combines tender chicken breasts with creamy, cheesy goodness, all slow-cooked alongside a vibrant mix of beans, corn, and spices. The cream cheese adds that perfect velvety texture that turns this chili into a soul-soothing bowl of happiness, guaranteed to warm up any chilly day or satisfy any cozy night craving.
Ingredients You’ll Need
This recipe is delightfully simple, but each ingredient plays an essential role in bringing the perfect balance of flavors and textures to your White Chicken Chili with Cream Cheese Recipe. From the tender chicken breasts that provide protein and heartiness to the creamy touch of the cream cheese, every component shines through.
- 2 chicken breasts, thawed and trimmed of fat: The star protein that stays tender and juicy after slow cooking.
- 1 ounce taco seasoning (1 packet or 2-3 tablespoons): Adds a lively southwestern spice blend, making the chili flavorful but not overpowering.
- 1 ounce ranch seasoning mix (1 packet): Brings a subtle tangy creaminess that perfectly complements the cream cheese.
- 15 ounces canned black beans, undrained: Offers earthy notes and a satisfying texture.
- 15 ounces canned corn, undrained: Adds a sweet crunch and beautiful pops of golden color.
- 10 ounces canned Rotel tomatoes with green chiles, undrained: Provides a zesty kick and a fresh tomato base with a little heat.
- 8 ounces cream cheese: The secret weapon for that rich, ultra-creamy chili texture you’ll adore.
How to Make White Chicken Chili with Cream Cheese Recipe
Step 1: Prepare the Base
Start by placing the cleaned and trimmed chicken breasts directly at the bottom of your Crock-Pot. This allows the chicken to slowly soak up all the seasonings and flavors as it cooks.
Step 2: Add the Seasonings and Vegetables
Layer the taco seasoning, ranch seasoning, canned black beans, corn, and Rotel tomatoes right over the chicken. This combination ensures your chili will have a complex and balanced blend of savory, spicy, and sweet notes in every bite.
Step 3: Top With Cream Cheese
Place the cream cheese block on top of all the ingredients. As it slowly melts during cooking, it will swirl through the chili creating a luscious creamy texture that sets this recipe apart.
Step 4: Slow Cook to Perfection
Cover your Crock-Pot and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. This slow cooking process gently melds all the flavors together while making the chicken incredibly tender and shreddable.
Step 5: Shred the Chicken and Mix
Once done, remove the chicken breasts carefully and shred them with two forks. Stir the chili well to fully incorporate the melted cream cheese throughout, then add the shredded chicken back in and mix everything together evenly.
How to Serve White Chicken Chili with Cream Cheese Recipe
Garnishes
Toppings really bring the White Chicken Chili with Cream Cheese Recipe to life. Think crispy tortilla strips for crunch, shredded cheddar or Monterey Jack cheese for extra cheesiness, creamy slices of avocado, a squeeze of fresh lime juice for brightness, and fresh cilantro leaves to add that hint of herbal freshness. These garnishes elevate each spoonful to pure comfort food perfection.
Side Dishes
Serve this chili alongside warm, buttery cornbread or tortilla chips for dipping. A simple green salad with a zesty lime vinaigrette also pairs nicely to cut through the creaminess and add some refreshing balance to your meal.
Creative Ways to Present
For a fun twist, serve the chili in mini bread bowls or hollowed-out bell peppers. You can also offer individual bowls with a topping bar so everyone can customize their garnishes. Pairing it with a crisp white wine or a light beer makes this chili perfect for casual gatherings or game day.
Make Ahead and Storage
Storing Leftovers
This White Chicken Chili with Cream Cheese Recipe stores beautifully in an airtight container in the refrigerator for up to four days. The flavors deepen and intensify overnight, making leftovers even more delicious the next day.
Freezing
If you want to save some for later, freeze the chili in freezer-safe containers or heavy-duty freezer bags for up to three months. Be sure to leave some room in the container as the chili will expand when frozen.
Reheating
Reheat your leftovers gently on the stove over medium heat, stirring often, or microwave in a covered bowl with a few tablespoons of water to restore creaminess and prevent drying out. Adding a splash of broth or water while reheating helps bring back that perfect silky texture you loved on day one.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a slightly richer flavor and remain juicy after slow cooking, making a wonderful alternative in the White Chicken Chili with Cream Cheese Recipe.
Do I have to use cream cheese? Can I substitute it?
Cream cheese adds creaminess and tang, but you can substitute with half and half or heavy cream if preferred. Just add these near the end of cooking for best texture.
Is this chili spicy?
This recipe has a mild to medium level of heat thanks to the Rotel tomatoes with green chiles and taco seasoning. You can adjust spice by choosing mild or hot varieties of seasoning or chiles.
Can I make this recipe in an Instant Pot instead?
Yes, you can! Use the sauté function to soften ingredients, then pressure cook on high for about 15 minutes, followed by natural release. Add cream cheese at the end for that creamy finish.
What are some good toppings if I want to keep it dairy-free?
Try fresh avocado slices, chopped green onions, cilantro, diced jalapeños, and crunchy tortilla strips as dairy-free toppings to keep things flavorful and colorful.
Final Thoughts
This White Chicken Chili with Cream Cheese Recipe quickly wins over hearts with its smooth, creamy texture and bold southwestern flavors. Whether you are making it for a weeknight dinner or a cozy weekend meal, it’s incredibly easy and makes plenty to share or save for later. Trust me, once you try this comforting bowl of deliciousness, it’ll become a staple in your recipe collection you’ll want to make again and again.
Print
White Chicken Chili with Cream Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This creamy White Chicken Chili recipe combines tender chicken breasts, black beans, corn, and Rotel tomatoes with green chiles, all slow-cooked to perfection with a rich cream cheese base. Perfect for a comforting and flavorful soup that’s easy to prepare in your Crock-Pot, this chili is a crowd-pleaser ideal for cozy meals.
Ingredients
Chicken and Seasonings
- 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)
Canned Goods
- 15 ounces canned black beans, undrained
- 15 ounces canned corn, undrained
- 10 ounces canned Rotel tomatoes with green chiles, undrained
Dairy
- 8 ounces cream cheese
Instructions
- Prepare the Slow Cooker: Place the chicken breasts on the bottom of your Crock-Pot to form the base layer for cooking.
- Add Ingredients: Pour the taco seasoning, ranch seasoning mix, canned black beans (with liquid), canned corn (with liquid), and canned Rotel tomatoes with green chiles (with liquid) over the chicken. Finally, place the cream cheese on the very top without stirring.
- Cook the Chili: Cover the Crock-Pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing all ingredients to meld and the chicken to become tender.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts and shred them finely using two forks.
- Mix the Chili: Stir the chili thoroughly to combine the melted cream cheese into the broth, creating a creamy texture.
- Combine Chicken and Serve: Add the shredded chicken back into the pot and mix well. Serve warm, topped with your choice of tortilla strips, shredded cheese, avocado slices, fresh lime juice, and chopped cilantro for extra flavor and texture.
Notes
- For smoother creaminess, add cream cheese at room temperature or puree it with broth before mixing in.
- You can substitute cream cheese with heavy cream or half and half, adding it near the end of cooking to achieve a smooth texture.
- Use an immersion blender to help incorporate any unmelted cream cheese for a more uniform soup.
- If the chili is too thick after cooking, thin it out with chicken broth or water to your desired consistency before serving.
- Reheat leftovers by microwaving with a splash of water to maintain creaminess and prevent drying out.
