White Chicken Chili with Cream Cheese

This white chicken chili has become my ultimate weeknight savior for those evenings when I'm exhausted but still want something hearty and delicious for dinner. With just 7 ingredients tossed into a slow cooker, it practically makes itself while delivering incredible flavor.

I first made this chili during a particularly hectic work week when I needed something that could cook while I was away. My family was so impressed they requested it three times the following month, and it's now part of our regular rotation.

Ingredients

• Chicken breasts: the protein foundation that becomes perfectly tender and shreddable after slow cooking
• Taco seasoning: provides the classic southwestern flavor profile without measuring multiple spices
• Ranch seasoning mix: adds creaminess and herbaceous notes that elevate this beyond ordinary chili
• Black beans: undrained to capture all their rich flavor and natural thickening properties
• Canned corn: brings sweet pops of texture and color to balance the creaminess
• Rotel tomatoes with green chiles: delivers perfect mild heat and acidity without extra chopping
• Cream cheese: the secret ingredient that transforms everything into a velvety smooth chili

Step-by-Step Instructions

Layering the Ingredients:

Place your trimmed chicken breasts on the bottom of your slow cooker. This positioning ensures they cook evenly and absorb flavor from everything above. Layer remaining ingredients in the order listed, finishing with cream cheese blocks on top.

Slow Cooking:

Set your slow cooker to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The low and slow method yields the most tender chicken and allows flavors to fully develop. During this time the cream cheese will gradually melt into the chili.

Finishing Touches:

Once cooking is complete, remove the chicken breasts and shred them using two forks. The meat should pull apart effortlessly. Stir the chili thoroughly to incorporate the now melted cream cheese, then fold the shredded chicken back in.

Serving:

Ladle the chili into bowls and customize with toppings like tortilla strips, shredded cheese, diced avocado, fresh lime juice, or cilantro. These fresh garnishes provide textural contrast and brightness to the rich chili.

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The first time I made this chili, I was genuinely amazed at how the cream cheese transformed the dish. My daughter, who typically avoids spicy foods, kept going back for seconds and thirds. Something about the creaminess balances the heat from the Rotel perfectly, making it appealing even to those who normally shy away from chili.

Cream Cheese Tips

The success of this recipe hinges on properly incorporating the cream cheese. For best results, cut room temperature cream cheese into smaller cubes before adding to your slow cooker. This helps it melt more evenly during cooking.

If you notice any unmelted chunks toward the end of cooking, a quick blend with an immersion blender works wonders. Alternatively, you can remove a cup of the hot liquid, blend it with any remaining cream cheese chunks, and return the mixture to the pot.

For those who prefer an ultra smooth texture, consider substituting the cream cheese with heavy cream added during the final 30 minutes of cooking as noted in the recipe tips.

Storage and Freezing

This chili stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually intensify overnight, making it ideal for meal prep.

When reheating, the chili will have thickened considerably. Adding a splash of water or broth as suggested in the recipe notes helps restore its original consistency without diluting flavor.

For longer storage, freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Easy Variations

Transform this recipe with simple swaps that create entirely new flavor profiles while maintaining the ease of preparation.

Try using ground turkey instead of chicken breasts for a different texture without significant changes to cooking time. Simply brown the meat first before adding to the slow cooker.

For a vegetarian version, omit the chicken and double the beans, adding a variety like pinto or white beans for interest. Add an extra tablespoon of taco seasoning to maintain robust flavor.

Adjust the heat level by substituting regular diced tomatoes for a milder version, or add a diced jalapeño with seeds for those who enjoy more spice.

Frequently Asked Questions

→ How can I make the chili thicker?

You can let the chili cook a bit longer or reduce it slightly by keeping the lid off for the last 30 minutes. Adding shredded chicken back in will also naturally thicken the chili.

→ Can I use an alternative to cream cheese?

Yes, you can replace cream cheese with heavy cream or half and half. Start with 1/2 cup and adjust to achieve your desired consistency.

→ What toppings go well with white chicken chili?

Some great toppings include tortilla strips, shredded cheese, fresh cilantro, avocado slices, lime wedges, or a dollop of sour cream.

→ Can this be made ahead of time?

Yes, this white chicken chili can be made ahead and reheated. Store in the refrigerator for up to 3 days and reheat in the microwave or on the stove, adding a splash of broth if needed.

→ Can I use frozen chicken instead of thawed?

You can use frozen chicken, but it may increase the cooking time. Ensure the chicken is fully cooked before shredding.