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
