White Chicken Chili Cream Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, thawed and trimmed of fat
02 -
1 ounce taco seasoning (approximately 1 packet or 2-3 tablespoons)
03 -
1 ounce ranch seasoning mix (1 packet)
04 -
15 ounces canned black beans, undrained
05 -
15 ounces canned corn, undrained
06 -
10 ounces canned Rotel tomatoes with green chiles, undrained
07 -
8 ounces cream cheese
# Instructions:
01 -
Place chicken on the bottom of a Crock Pot and layer with taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes. Top with cream cheese.
02 -
Cook the mixture on LOW for 6-8 hours or on HIGH for 3-4 hours.
03 -
Once cooked, remove chicken breasts, shred them, and stir the mixture to incorporate the cream cheese. Return the shredded chicken to the pot.
04 -
Top each serving with optional toppings like tortilla strips, shredded cheese, avocados, lime juice, and cilantro.
# Notes:
01 -
For a smoother texture, use an immersion blender to integrate cream cheese if added at the beginning.
02 -
You can substitute cream cheese with 1/2 cup of heavy cream or half and half, adding it during the last 30 minutes of cooking.
03 -
To thin the chili, add chicken broth or water before serving.
04 -
Reheat individual servings in the microwave with a few tablespoons of water for 1 minute 30 seconds, stirring thoroughly before eating.