Description
This creamy and comforting White Chicken Chili with Cream Cheese is a flavorful slow-cooked dish perfect for chilly days. Tender shredded chicken simmers with white beans, corn, and green chiles in a spiced broth, enriched with smooth cream cheese for a rich texture. Garnish it with shredded cheese, fresh cilantro, diced avocado, and lime wedges for a delicious and hearty meal that’s sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 block (8 oz) cream cheese, cubed
Optional Toppings
- Shredded cheese
- Cilantro
- Diced avocado
- Lime wedges
Instructions
- Combine Ingredients: Place the chicken breasts, white beans, corn, diced green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir gently to mix all ingredients evenly.
- Cook: Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and can be shredded easily with a fork.
- Add Cream Cheese: About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Stir occasionally until the cream cheese has fully melted and is well incorporated into the chili, making it creamy and smooth.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine everything evenly.
- Serve: Ladle the chili into bowls and garnish with your choice of shredded cheese, fresh cilantro, diced avocado, and lime wedges to add extra flavor and freshness.
Notes
- For a spicier chili, increase the amount of diced green chiles or add a pinch of cayenne pepper.
- You can substitute cream cheese with sour cream for a slightly tangier flavor.
- If you prefer, use cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- Leftovers store well and can be refrigerated up to 3 days or frozen for up to 2 months.
- For a thicker chili, mash some of the beans before adding the shredded chicken back.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
