White Chicken Chili Cream Cheese (Printable Version)
Creamy white chicken chili with black beans, corn, and cheese for a rich, satisfying dinner.
# What You'll Need:
→ Chili Base
01 -
2 boneless, skinless chicken breasts, thawed and trimmed
02 -
1 ounce taco seasoning (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 sweet corn, undrained
06 -
10 ounces canned diced tomatoes with green chiles (such as Rotel), undrained
07 -
8 ounces cream cheese, full fat, cut into cubes
→ Optional Toppings
08 -
Tortilla strips
09 -
Shredded cheese
10 -
Diced avocado
11 -
Fresh lime juice
12 -
Chopped cilantro
# Step-by-Step Guide:
01 -
Arrange the trimmed chicken breasts in a single layer at the bottom of the slow cooker. Evenly distribute the canned black beans, canned corn, and diced tomatoes with green chiles, including their liquids, over the chicken. Sprinkle taco seasoning and ranch seasoning mix uniformly over all ingredients. Place the cream cheese on top without stirring.
02 -
Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked.
03 -
Carefully remove the cooked chicken breasts from the slow cooker and shred the meat using two forks until fine and even.
04 -
Stir the chili base thoroughly until the cream cheese is fully melted and blended, resulting in a smooth, creamy mixture.
05 -
Place the shredded chicken back into the slow cooker and mix to ensure even distribution of all components.
06 -
Ladle the hot chili into bowls and garnish with your preferred toppings, such as tortilla strips, shredded cheese, diced avocado, fresh lime juice, and chopped cilantro.
# Additional Notes:
01 -
For enhanced flavor, consider searing the chicken breasts before adding them to the slow cooker.