A Lighter, Creamier Take on Traditional Chili

White Chicken Chili with Cream Cheese offers a delightful departure from the traditional tomato-based chili. This version is lighter in color but equally rich and satisfying, featuring shredded chicken, black beans, corn, and a blend of spices. The secret ingredient? Cream cheese! It adds an unexpected creaminess and a subtle tang that elevates the chili to a whole new level of deliciousness. This recipe is made in a slow cooker, making it a perfect hands-off meal for busy weeknights or a comforting weekend dinner.

A Chili Recipe That Converted Even the Skeptics

I used to be a die-hard fan of traditional red chili, and I was skeptical about the idea of a “white” chili. But when a friend served me this White Chicken Chili with Cream Cheese, I was instantly converted. The creaminess of the broth, the tender chicken, the subtle heat, and the richness from the cream cheese were a revelation. I was amazed at how such a simple addition could transform the dish. Since then, this recipe has become a staple in my kitchen, especially during the colder months. It’s a crowd-pleaser that even my chili-purist friends and family have come to love. I often make this chili for game day or for a casual dinner with friends.

Ingredient Insights: Building Layers of Flavor and Creaminess

Let’s examine the ingredients that make this chili so special:

Chicken Breasts: The protein source for this chili.
- Tip: You can also use boneless, skinless chicken thighs for a richer flavor and more tender texture.
Taco Seasoning: Adds a blend of spices that typically includes chili powder, cumin, paprika, and oregano.
- Tip: Use your favorite brand of taco seasoning, or make your own blend.
Ranch Seasoning Mix: Provides a savory, tangy, and herbaceous flavor that complements the other ingredients.
- Tip: Look for Hidden Valley Ranch Seasoning Mix.
Canned Black Beans: Add texture, protein, and fiber to the chili.
- Tip: Rinse and drain the beans before adding them to the slow cooker.
Canned Corn (15 ounces): Contributes a touch of sweetness and a pop of color.
- Tip: You can also use frozen corn.
Canned Rotel Tomatoes with Green Chiles (10 ounces): Adds a kick of heat and a Southwestern flavor.
- Tip: Rotel is a brand of diced tomatoes and green chilies. You can choose mild, medium, or hot, depending on your preference.
Cream Cheese (8 ounces): The secret ingredient that creates an incredibly creamy and rich texture.
- Tip: Softened cream cheese blends more easily into the chili.
- Note: The recipe author suggests adding it at the beginning, but also gives alternatives for adding it later.

Essential Equipment: Slow Cooker Convenience

Slow Cooker (Crock-Pot): A 5-quart or larger slow cooker is ideal for this recipe.
Measuring Cups and Spoons: For accurate ingredient measurements.
Two Forks or Meat Claws: For shredding the cooked chicken.
Small Bowl (Optional): For pureeing cream cheese with broth if adding it at the end.
Blender (Optional): For pureeing cream cheese with broth if adding it at the end.
Immersion Blender or Frother (Optional): For incorporating cream cheese if adding it in the beginning.

The Recipe: A Step-by-Step Guide to Creamy White Chicken Chili

Ingredients with Measurements

2 chicken breasts, thawed and trimmed of fat (about 2 ½ pounds)
1 ounce taco seasoning (1 packet or 2-3 tablespoons)
1 ounce ranch seasoning mix (1 packet)
15 ounces canned black beans, rinsed and drained
15 ounces canned corn, drained
10 ounces canned Rotel tomatoes with green chiles, undrained
8 ounces cream cheese, softened (see notes for alternatives)

Detailed Instructions

1. Assemble in the Slow Cooker: Layering the Ingredients

Place Chicken: Place the thawed and trimmed chicken breasts in the bottom of your slow cooker.
Sprinkle Seasonings: Sprinkle the taco seasoning and ranch seasoning mix evenly over the chicken.
Add Beans, Corn, and Rotel: Add the rinsed and drained black beans, the drained corn, and the undrained can of Rotel tomatoes with green chiles to the slow cooker. Distribute them evenly around the chicken.
Top with Cream Cheese: Place the softened cream cheese on top of the other ingredients in the slow cooker.
- Note: The recipe author suggests adding the cream cheese at the beginning, but the notes offer alternatives for adding it later.

2. Slow Cook to Perfection: Tender Chicken and Meld Flavors

Cover and Cook: Cover the slow cooker with its lid.
Cooking Time: Cook on low for 6-8 hours or on high for 3-4 hours.
- Check for Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The ingredients should be heated through and the flavors melded.

3. Shred the Chicken: Creating a Hearty Texture

Remove Chicken: Once the chili is done, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a shallow dish.
Shred: Using two forks (or meat claws), shred the chicken into bite-sized pieces.

4. Incorporate Cream Cheese (if added at the beginning):

Mix: If you added the cream cheese at the beginning, use an immersion blender or frother to mix in any remaining chunks of cream cheese.

5. Combine and Warm: Bringing it All Together

Return Chicken: Add the shredded chicken back into the slow cooker.
Stir: Stir the chili well to combine the shredded chicken with the other ingredients and the cream cheese (if added at the beginning).
Warm: If adding the cream cheese now, turn the slow cooker to low or warm to heat through while you prepare it.

6. Adding Cream Cheese at the End (Alternative Method)

Soften and Puree: If you prefer to add the cream cheese at the end, ensure it’s at room temperature. For an even smoother texture, you can puree the softened cream cheese with a little bit of the hot chili broth in a blender until completely smooth.
Stir in Cream Cheese: Stir the softened, or pureed, cream cheese into the chili during the last 30 minutes of cooking time.
Alternative to Cream Cheese: You can use heavy cream or half and half instead of cream cheese. Start with ½ cup and add it 30 minutes before serving. Taste and adjust the quantity as desired.

7. Serve and Enjoy: Garnishes and Toppings

Serve Hot: Ladle the White Chicken Chili with Cream Cheese into bowls.
Garnish: Top with your favorite toppings, such as:
- Tortilla strips
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Avocado slices or guacamole
- A dollop of sour cream
- Fresh lime juice
- Chopped fresh cilantro

Troubleshooting Common Problems: Tips for Chili Success

Chili Too Thin:
- Problem: The chili is too watery.
- Solutions: If you added the cream cheese in the beginning, shred the chicken and stir it in, as the recipe suggests. The chicken will absorb some liquid. You can also simmer the chili uncovered for a few minutes to allow some of the liquid to evaporate. You could also add a cornstarch slurry, though this recipe should not need it.
Chili Too Thick:
- Problem: The chili is too thick.
- Solutions: Add more chicken broth or water, a little at a time, until the desired consistency is reached.
Chicken Dry:
- Problem: The chicken is dry and overcooked.
- Solutions: Make sure not to overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C). Using chicken thighs can also help, as they are more forgiving.
Cream Cheese Not Blending:
- Problem: If added at the end, the cream cheese isn’t blending smoothly into the chili.
- Solutions: Make sure the cream cheese is at room temperature. You can also blend it with a little hot broth until smooth before adding it to the chili.

Tips and Variations: Customize Your White Chicken Chili

Spice Level: Adjust the heat by using mild, medium, or hot Rotel tomatoes. You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Bean Variations: Try using different types of beans, such as pinto beans, kidney beans, or cannellini beans.
Vegetable Additions: Add other vegetables, such as diced bell peppers, zucchini, or corn, for extra flavor and nutrients.
Thicker Chili: For a thicker chili, mash some of the beans before adding them to the slow cooker.
Make it Creamier: Add an extra dollop of sour cream or a splash of heavy cream just before serving for an even richer flavor.

Serving Suggestions: A Versatile Dish for Any Occasion

Weeknight Dinner: This White Chicken Chili with Cream Cheese is a perfect easy and satisfying weeknight meal.
Game Day: A great option for feeding a crowd on game day. Serve it with a toppings bar so everyone can customize their bowl.
Potlucks: Easy to transport and always a popular choice.
Comfort Food: The ultimate comfort food for a chilly evening.

Pairing Recommendations: Drinks and Sides

Drinks:
- Beer: A light-bodied beer, such as a lager or a Mexican-style beer, pairs well with the chili.
- Margaritas: The lime and tequila flavors complement the Southwestern flavors in the chili.
- Iced Tea: A refreshing non-alcoholic option.
Sides:
- Cornbread: A classic pairing for chili.
- Tortilla Chips: Great for dipping and adding a crunchy texture.
- Guacamole and Salsa: Serve with your favorite guacamole and salsa for a complete Tex-Mex experience.
- Salad: A simple green salad provides a refreshing contrast.

Nutritional Information: A Creamy and Satisfying Meal

Per serving (approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 20-25g, Carbohydrates: 30-35g, Protein: 35-40g. (Note: This is an approximation and may vary based on the specific ingredients used).

White Chicken Chili with Cream Cheese: A Creamy, Flavorful Twist on Classic Chili

Author: Jessica

Print Recipe

Description

Discover how to make incredibly delicious and easy White Chicken Chili with Cream Cheese! This slow cooker recipe features tender chicken, flavorful spices, and a creamy texture thanks to a secret ingredient.

Ingredients

Scale

2 chicken breasts, thawed and trimmed of fat (about 2 ½ pounds)
1 ounce taco seasoning (1 packet or 2–3 tablespoons)
1 ounce ranch seasoning mix (1 packet)
15 ounces canned black beans, rinsed and drained
15 ounces canned corn, drained
10 ounces canned Rotel tomatoes with green chiles, undrained
8 ounces cream cheese, softened (see notes for alternatives)

Instructions

Comprehensive FAQ: Your White Chicken Chili Questions Answered

Q: Can I use rotisserie chicken or leftover cooked chicken?
- A: Yes, you can use about 3 cups of shredded cooked chicken. Add it to the slow cooker in the last hour of cooking to warm through.
Q: Can I make this chili on the stovetop?
- A: Yes, you can make it on the stovetop. In a large pot or Dutch oven, brown the chicken, then add the remaining ingredients (except cream cheese). Bring to a simmer, then cover and cook for about 30 minutes, or until chicken is cooked through. Stir in or top with cream cheese before serving.
Q: How do I store leftovers?
- A: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze this chili?
- A: Yes, you can freeze this chili for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Q: Can I make it spicier?
- A: Yes, use hot Rotel tomatoes, add a diced jalapeño or serrano pepper, or add a pinch of cayenne pepper to the chili.
Q: Can I make it less spicy?
- A: Use mild Rotel tomatoes and omit any additional spicy ingredients.
Q: Can I use dried beans instead of canned?
- A: Yes, you can use dried beans, but you’ll need to cook them separately before adding them to the slow cooker.
Q: Can I add other vegetables?
- A: Absolutely! Feel free to add diced bell peppers, zucchini, carrots, or any other vegetables you enjoy.
Q: What’s the best way to reheat this chili?
- A: You can reheat the chili on the stovetop over low heat, stirring occasionally, or in the microwave. If you’re reheating it from frozen, thaw it in the refrigerator overnight first. Add a few tablespoons of water when reheating to prevent it from drying out.
Q: Can I make this recipe without the cream cheese?
A: You can, although the cream cheese adds a lot of the creaminess and thickness. You can sub it with heavy cream or half and half.
Q: Can I use a different type of cheese for garnish?
A: Sure, cheddar, Monterey Jack, or a Mexican cheese blend would all be great.