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.

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

Description

This creamy white chicken chili is an easy, dump-and-go meal that’s perfect for busy nights. Made with tender shredded chicken, creamy cheese, and zesty seasonings, it’s a comforting and flavorful dish the whole family will love.

Ingredients

Scale

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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Instructions

Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker to ensure they cook evenly and absorb the flavors.
Add Seasonings and Ingredients: Sprinkle the taco seasoning and ranch seasoning over the chicken. Pour the black beans, corn, and Rotel tomatoes (with their juices) over the top. Do not stir.
Top with Cream Cheese: Place the cream cheese on top of all the ingredients without mixing it in. This allows it to melt slowly and blend smoothly into the chili.
Cook the Chili: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir everything together, ensuring the cream cheese is fully incorporated.
Adjust the Consistency: If the chili is too thick, add a splash of chicken broth. If you prefer it thicker, mash some of the beans or stir in a cornstarch slurry.
Serve and Enjoy: Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, avocado slices, chopped cilantro, or tortilla strips.

Notes

If you prefer a smoother texture, blend the cream cheese with some warm broth before adding it in.
For a dairy-free version, swap the cream cheese for coconut cream or a splash of heavy coconut milk.
If using pre-cooked shredded chicken, reduce the cooking time to 1-2 hours on LOW to allow flavors to meld.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months (without dairy for best results).

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Soups & Stews
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 397 kcal
Sugar: 2g
Sodium: 737mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 5g
Protein: 18g
Cholesterol: 67mg