White Chicken Chili with Cream Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
14 kcal
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Course
Main Course
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Cuisine
American
White Chicken Chili with Cream Cheese
Description
This White Chicken Chili cooks chicken breasts alongside canned tomato, green chili, black beans, corn, ranch seasoning, chili powder, and cumin in a slow cooker. After slow cooking, the chicken is shredded and returned with its juices to the pot. Adding cut pieces of cream cheese and cooking until melted creates a creamy, smooth texture that balances the spice and acidity. The method softens the beans and melds flavors over 4 to 8 hours depending on slow cooker settings.
The seasoning mix and chili powder contribute a mild southwestern flavor profile, while reheating with cream cheese produces a rich, slightly tangy broth. Optional toppings such as fresh cilantro, avocado, sour cream, and corn chips add contrast in freshness, creaminess, and crunch. The black beans and corn offer texture variety and added substance to the chili.
Serving this chili with its suggested garnishes enhances the eating experience, allowing individual adjustments for spice and texture. Adjusting ingredient drainage affects thickness, while substituting rotisserie chicken or different beans is acceptable for convenience or preference. Including chicken juices after shredding increases depth of flavor, a key step in the cooking process. This chili is suited for leisurely cooking days using a slow cooker.
Ingredients
- Non-stick cooking spray
- 3 whole chicken breast about 30 oz total
- 2 .5 oz can tomato
- 2 .5 oz can green chili
- 1 . 5 oz can black beans drained (ok to substitute other kinds of beans)
- 1 .5 oz can corn drained, whole kernel
- 1 packet ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 oz pkg cream cheese cut into 1 " pieces
- cilantro optional, fresh
- avocado optional, fresh
- sour cream optional
- corn chips optional
Instructions
- Spray inside of 4-quart slow cooker with cooking spray.
- Lay the chicken breasts in the bottom of the crock pot
- Pour in the rest of the ingredients EXCEPT the cream cheese. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Remove the chicken breasts from the chili, shred with two forks and replace the shredded meat and any juices back into the crock pot.
- Add the cream cheese pieces, stir well, replace the lid and cook on HIGH for another 30 minutes until the cream cheese melts.
- Stir well, Serve. Top with chopped cilantro, avacado, green onions, sour cream and chips.
Notes
- Return all juices from the shredded chicken to the crockpot to enhance the chili's flavor.
- For milder spice, replace tomatoes and green chilies with diced tomatoes to reduce heat.
- To thicken the chili, drain canned beans and corn thoroughly before adding them to the crockpot.
- Rotisserie chicken can substitute cooked chicken breasts; add it when incorporating the cream cheese.
- You can swap black beans with other types of beans using the same quantity; draining them well is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 2g | 1% |
| Sodium | 280mg | 12% |
| Potassium | 23mg | 0% |
| Vitamin A | 295IU | 6% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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