White Chicken Chili with Cream Cheese
A comforting white chicken chili with a creamy texture from cream cheese, enhanced by taco and ranch seasonings, perfect for cozy gatherings or busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thawed and trimmed of fat Bone-in chicken can be used for more flavor.
- 1 ounce taco seasoning (1 packet or 2-3 tablespoons) Adjust spice level by adding more if desired.
- 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 Can substitute with Greek yogurt for a lighter option.
Instructions
Preparation
- Start by placing the thawed and trimmed chicken breasts at the bottom of your crockpot.
- Sprinkle the taco seasoning and ranch seasoning over the chicken, making sure it's well covered.
- Add the canned black beans, corn, and Rotel tomatoes directly into the pot without draining.
- Place the cream cheese on top of the other ingredients.
Cooking
- Cover the crockpot and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once the cooking time is up, remove the chicken breasts from the crockpot and shred them into bite-sized pieces with two forks.
- Return the shredded chicken back into the pot and stir the chili to incorporate the melted cream cheese.
Serving
- Serve your white chicken chili hot with a variety of toppings such as tortilla strips, shredded cheese, avocado slices, fresh lime juice, and cilantro.
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Notes
Store any leftovers in the fridge for up to 3-4 days, or freeze for longer storage. Allow to cool before transferring to airtight containers. Thicken chili with a tablespoon of cornstarch mixed with water if desired.