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.
