Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: American
Ingredients: 2 chicken breasts, thawed and trimmed of fat; 1 ounce taco seasoning (about 2 tablespoons); 1 ounce ranch seasoning mix (about 2 tablespoons); 15 ounces canned black beans, undrained; 15 ounces canned corn, undrained; 10 ounces Rotel tomatoes with green chilies, undrained; 8 ounces cream cheese

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Nothing beats a warm, comforting bowl of chili on a chilly evening, and this creamy white chicken chili is a game-changer. I still remember the first time I made this dish—I wanted something hearty yet effortless, and this recipe delivered. Unlike traditional red chili, which is often tomato-based and spicy, white chicken chili is mild, creamy, and loaded with protein-packed ingredients.

Perfect for beginner cooks, this recipe is a dump-and-go meal, meaning you add everything to a slow cooker and let it work its magic. The result? A rich, creamy, and slightly spicy chili that will make you feel like a pro in the kitchen—even if it’s your first time cooking. Plus, it’s great for meal prep and leftovers taste even better the next day!

Why This White Chicken Chili is Special

Minimal Prep, Maximum Flavor – No need to brown meat or sauté ingredients. Just add everything to a slow cooker and let it do the work.

Creamy and Satisfying – The addition of cream cheese makes this chili extra smooth and velvety.
Beginner-Friendly – No fancy techniques, just simple ingredients that come together effortlessly.
Customizable – Adjust spice levels, swap ingredients, or add toppings to make it your own.

Great for Leftovers – The flavors deepen overnight, making it even tastier the next day.

Ingredients and Their Role in the Dish

Chicken breasts – The heart of the dish, providing protein and a hearty texture.
Taco seasoning – Adds warmth, depth, and a hint of spice.

Ranch seasoning mix – Brings a tangy, herby flavor that complements the creaminess.
Black beans – Boosts protein and fiber while adding a soft texture.
Corn – Provides natural sweetness and a slight crunch.

Rotel tomatoes with green chilies – Adds acidity and mild spice.
Cream cheese – The key ingredient for a rich, creamy consistency.

Ingredient Substitutions:

Chicken – Swap for shredded rotisserie chicken to save time.

Taco seasoning – Use a mix of cumin, chili powder, paprika, and garlic powder if you don’t have a packet.
Ranch seasoning – Try plain Greek yogurt or a mix of dried dill, garlic, and onion powder.
Cream cheese – Substitute with heavy cream or coconut milk for a dairy-free option.

Step-by-Step Instructions

Step 1: Place chicken breasts at the bottom of your slow cooker. This allows them to absorb the flavors as they cook.

Step 2: Sprinkle taco seasoning and ranch seasoning over the chicken to evenly coat it.

Step 3: Add black beans, corn, and Rotel tomatoes directly on top. Do not drain the cans—keeping the liquid ensures a flavorful broth.

Step 4: Place the cream cheese on top but do not mix it in yet. This will allow it to melt slowly.

Step 5: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is fully cooked and tender.

Step 6: Once done, remove the chicken breasts, shred them using two forks, and return them to the pot.

Step 7: Stir well to incorporate the melted cream cheese and ensure a smooth, creamy texture.

Step 8: Serve hot with your favorite toppings and enjoy!

Beginner Tips and Notes

How to Tell if Chicken is Done: It should shred easily and have an internal temperature of 165°F (75°C).

Making it Thicker: The chili thickens as it sits, but you can mash some beans or add a cornstarch slurry if you prefer it even creamier.
Adjusting Spice Levels: If you prefer milder chili, use diced tomatoes without chilies instead of Rotel.
Saving Time: Use pre-cooked shredded chicken and reduce the cooking time to 1-2 hours on LOW.

Prevent Cream Cheese from Curdling: Let it come to room temperature before adding or blend with warm broth before mixing in.

Serving Suggestions

Pair your creamy white chicken chili with:

Crunchy tortilla chips or cornbread for dipping

Avocado slices, shredded cheese, sour cream, or cilantro for extra flavor
A squeeze of fresh lime juice to brighten up the flavors

Storing and Reheating:

Store in an airtight container in the fridge for up to 4 days.

Freeze for up to 3 months (without dairy for best texture).
Reheat on the stovetop with a splash of chicken broth to loosen it up.

This easy white chicken chili is a must-try, whether you’re new to cooking or looking for a quick and healthy meal to add to your routine. If you make it, let me know in the comments how it turned out! Did you add any personal twists? I’d love to hear from you. Happy cooking!

FAQ About Creamy White Chicken Chili

Can I make this recipe on the stovetop instead of a slow cooker?

Yes! To make this chili on the stovetop, simmer all ingredients (except cream cheese) in a large pot over medium heat for about 30 minutes or until the chicken is fully cooked. Then, shred the chicken, stir in the cream cheese, and let it melt before serving.

How can I make this chili spicier?

For extra heat, use hot Rotel tomatoes, add chopped jalapeños, or mix in a dash of cayenne pepper. You can also top it with spicy salsa or crushed red pepper flakes.

What are some good toppings for white chicken chili?

Great toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla strips, and a squeeze of lime juice. These add extra flavor and texture to the dish.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work well and add extra richness. They may require slightly less cooking time as they tend to stay juicier.

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