White Chicken Chili with Cream Cheese (Dump and Go!) Recipe
This White Chicken Chili with Cream Cheese is a comforting and creamy slow cooker recipe that combines tender chicken breasts, black beans, corn, and Rotel tomatoes with a smooth cream cheese finish. Perfect for an easy dump-and-go meal, it requires minimal prep and delivers rich, hearty flavors that can be customized with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on Low or 3-4 hours on High
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 chicken breasts, thawed and trimmed of fat
- 1 ounce taco seasoning (1 packet or 2–3 tablespoons)
- 1 ounce ranch seasoning mix (1 packet)
- 15 ounces canned black beans, undrained
- 15 ounces canned corn, undrained
- 10 ounces canned Rotel tomatoes with green chiles, undrained
- 8 ounces cream cheese
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of your Crock-Pot or slow cooker to ensure they cook evenly.
- Add Remaining Ingredients: Pour the taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes (all undrained) over the chicken. Finally, place the cream cheese on top without mixing.
- Cook the Chili: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts carefully from the slow cooker and shred them using two forks.
- Mix the Chili: Stir the chili thoroughly to incorporate the cream cheese, creating a creamy consistency throughout the chili.
- Combine Chicken Back: Add the shredded chicken back into the chili and give it a good mix to combine all ingredients evenly.
- Serve with Toppings: Garnish with optional toppings such as tortilla strips, shredded cheese, sliced avocados, a squeeze of lime juice, and fresh cilantro to enhance flavor and texture.
Notes
- You can add the cream cheese at the end instead of the beginning; make sure it’s at room temperature or puree it with broth for smoothness.
- Using an immersion blender or frother can help incorporate unmelted cream cheese pieces if added at the start.
- For a different texture, substitute cream cheese with heavy cream or half and half, adding 1/2 cup about 30 minutes before serving.
- To thin the chili after shredding the chicken, add chicken broth or water as needed.
- To reheat leftovers, microwave in a bowl covered with some added water for about 1 minute 30 seconds, stirring afterward.
Keywords: white chicken chili, crock pot chili, slow cooker recipe, cream cheese chili, easy chicken chili, Mexican inspired chili
