This White Chicken Chili with Cream Cheese is a creamy, flavorful, and comforting dish that’s perfect for chilly evenings. Made effortlessly in a slow cooker, this dish combines tender chicken, beans, corn, and Rotel tomatoes, all blended with rich cream cheese for a smooth and indulgent texture.
Why You’ll Love This Recipe
- Easy to Make – Just toss everything into the slow cooker and let it do the work.
- Creamy & Comforting – The cream cheese adds a luscious texture that makes this chili extra special.
- Packed with Flavor – A mix of taco seasoning, ranch seasoning, and Rotel tomatoes with green chiles gives this chili a delicious kick.
- Great for Meal Prep – This recipe makes enough to serve a crowd or provide leftovers for the next day.
- Customizable – Easily adjust the spice level or add your favorite toppings to make it your own.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts
- Taco seasoning
- Ranch seasoning mix
- Canned black beans, drained and rinsed
- Canned corn, drained
- Canned Rotel tomatoes with green chiles
- Cream cheese
Directions
Prepare the Crock Pot
Place the chicken breasts at the bottom of your slow cooker.
Add the Ingredients
Sprinkle the taco seasoning and ranch seasoning over the chicken. Then, add the black beans, corn, and Rotel tomatoes. Place the cream cheese on top.
Cook the Chili
Set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
Shred the Chicken
Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
Stir and Serve
Mix everything well so the cream cheese blends into the chili, creating a smooth consistency. Serve with toppings like tortilla strips, shredded cheese, avocado, lime juice, and cilantro.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Servings: 8
- Calories: 397 kcal per serving
Variations
- Spicier Version – Use hot Rotel tomatoes, add diced jalapeños, or mix in cayenne pepper.
- Thicker Chili – Reduce the liquid by draining the Rotel tomatoes or adding a bit of cornstarch.
- Lighter Version – Swap cream cheese for Greek yogurt or reduced-fat cream cheese.
- Extra Protein – Add a can of drained white beans or extra chicken breasts.
- Vegetarian Option – Replace chicken with extra beans and add bell peppers for texture.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
FAQs
How do I make this chili thicker?
Let it simmer uncovered for a few minutes, mash some of the beans, or add a cornstarch slurry.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Shred rotisserie chicken and add it during the last 30 minutes of cooking.
What are the best toppings for white chicken chili?
Tortilla strips, shredded cheese, avocado, lime juice, sour cream, and fresh cilantro.
Can I make this on the stovetop instead of a slow cooker?
Yes! Simmer everything in a large pot for 30-40 minutes, then stir in the cream cheese.
Is this chili spicy?
It has mild spice from the Rotel tomatoes. To increase the heat, add jalapeños or extra chili powder.
Can I use canned chicken instead of fresh chicken?
Yes, but add it in the last 30 minutes of cooking to prevent overcooking.
What can I serve with white chicken chili?
Cornbread, tortilla chips, rice, or a fresh green salad.
How do I make this dairy-free?
Substitute cream cheese with dairy-free alternatives or use coconut milk for creaminess.
Can I use a different type of bean?
Yes, great northern beans or cannellini beans work well instead of black beans.
How long does it take to cook on high vs. low?
Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Conclusion
This White Chicken Chili with Cream Cheese is a creamy, comforting, and easy-to-make meal that’s perfect for busy weeknights. With simple ingredients and minimal effort, you can enjoy a hearty, flavorful dish that the whole family will love. Try different toppings and variations to make it your own!
White Chicken Chili with Cream Cheese
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This creamy White Chicken Chili with Cream Cheese is the ultimate comfort food, perfect for chilly evenings. Made in the slow cooker, it combines tender chicken, beans, corn, and Rotel tomatoes, all simmered with rich cream cheese for a smooth, flavorful texture. This easy-to-make chili is customizable to your spice preference and great for meal prep. Whether you're serving a crowd or enjoying leftovers, this dish is sure to be a hit.
Ingredients
Ingredients:
- Chicken breasts
- Taco seasoning
- Ranch seasoning mix
- Canned black beans, drained and rinsed
- Canned corn, drained
- Canned Rotel tomatoes with green chiles
- Cream cheese
Instructions
Instructions:
- Prepare the Crock Pot: Place chicken breasts at the bottom of your slow cooker.
- Add the Ingredients: Sprinkle taco seasoning and ranch seasoning over the chicken. Add black beans, corn, and Rotel tomatoes. Place the cream cheese on top.
- Cook the Chili: Set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred the Chicken: Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir and Serve: Mix everything well so the cream cheese blends into the chili, creating a smooth consistency. Serve with toppings like tortilla strips, shredded cheese, avocado, lime juice, and cilantro.
Notes
- Spicier Version: Add diced jalapeños, use hot Rotel tomatoes, or mix in cayenne pepper.
- Thicker Chili: Drain the Rotel tomatoes or add cornstarch to thicken the chili.
- Lighter Version: Use Greek yogurt or reduced-fat cream cheese as a substitute.
- Extra Protein: Add a can of drained white beans or extra chicken breasts.
- Vegetarian Option: Replace chicken with extra beans and bell peppers.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
