Description
Enjoy a warm and creamy bowl of White Chicken Chili with Cream Cheese, perfect for cozy evenings or family gatherings. This easy-to-make slow cooker recipe combines tender chicken, black beans, and sweet corn, all enveloped in a rich cream cheese base. With just 5 minutes of prep time, you can set it and forget it while the flavors meld beautifully in your Crock Pot. Customize your dish with delicious toppings like avocado, cilantro, and crunchy tortilla strips for an extra layer of flavor. Whether you’re feeding a crowd or enjoying a comforting meal at home, this chili is sure to satisfy!
Ingredients
Scale
- 2 chicken breasts
- 1 ounce taco seasoning
- 1 ounce ranch seasoning mix
- 15 ounces canned black beans, undrained
- 15 ounces canned corn, undrained
- 10 ounces canned Rotel tomatoes with green chiles, undrained
- 8 ounces cream cheese
- Tortilla strips (optional)
- Shredded cheese (optional)
- Avocados (optional)
- Lime juice (optional)
- Cilantro (optional)
Instructions
- Place trimmed chicken breasts in the bottom of the Crock Pot.
- Layer undrained black beans, corn, and Rotel tomatoes on top of the chicken.
- Sprinkle taco and ranch seasoning over the ingredients; place cream cheese on top without mixing.
- Set the Crock Pot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Once cooked, shred the chicken using two forks and stir to combine with melted cream cheese.
- Serve hot with optional toppings like tortilla strips, shredded cheese, avocado slices, lime juice, and chopped cilantro.
- Prep Time: 5 minutes
- Cook Time: 6 hours on LOW (or 4 hours on HIGH)
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 80mg