White Chicken Chili with Cream Cheese
This creamy White Chicken Chili is a hearty dish featuring shredded chicken, cream cheese for creaminess, and beans for texture. The addition of salsa verde or Rotel tomatoes adds a tangy and mildly spicy flavor. It's perfect for a cozy meal and easy to prepare using a slow cooker.
Ingredients
- 2 chicken breasts (thawed, trimmed of fat)
- 1 packet (1 oz) taco seasoning or 2-3 tablespoons
- 1 packet (1 oz) ranch seasoning mix
- 15 oz canned black beans (drained and rinsed)
- 15 oz canned corn (drained)
- 10 oz Rotel tomatoes with green chiles (or salsa verde for a spicier version)
- 8 oz cream cheese (softened)
Instructions
- Place the chicken breasts at the bottom of a slow cooker.
- Add the taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes over the chicken.
- Place the cream cheese on top of all the ingredients.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Once cooked, remove the chicken breasts, shred them with forks, and return the shredded chicken to the slow cooker.
- Stir the chili thoroughly to mix in the softened cream cheese for a smooth, creamy consistency.
- Serve hot with your favorite toppings like tortilla strips, shredded cheese, avocado slices, lime juice, or cilantro.
Notes
Toppings Suggestions:
- Tortilla strips
- Shredded cheese
- Avocado slices
- Fresh cilantro
- Lime wedges
- Sliced jalapeños (for extra heat)