This White Chicken Chili with Cream Cheese is a rich, creamy comfort food perfect for busy nights. Made with tender chicken, white beans, corn, green chiles, and a block of cream cheese, this easy slow-cooker recipe is full of flavor and takes minimal effort. Top with shredded cheese, fresh cilantro, and a squeeze of lime for a delightful meal your whole family will love!
Ingredients:
1 lb boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1/2 teaspoon onion powder
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1/2 teaspoon garlic powder
1 cup chicken broth
1 teaspoon cumin
Salt and pepper, to taste
1 teaspoon chili powder
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, green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper in the slow cooker. Stir to combine.
Cook the Chili: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shred with a fork by the end of the cooking time.
Add Cream Cheese: About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Stir occasionally until the cream cheese is fully melted, and the chili becomes rich and creamy.
Shred the Chicken: Remove the chicken breasts from the slow cooker, shred with two forks, and return the shredded chicken back to the pot. Stir well to incorporate the chicken into the chili.
Serve and Garnish: Ladle the creamy chili into bowls and top with your favorite garnishes, such as shredded cheese, fresh cilantro, diced avocado, and a squeeze of lime for added freshness.
Serving Tips:
Toppings: Enhance the flavor of your chili by offering a variety of toppings, such as shredded cheese, sour cream, diced avocado, fresh cilantro, or a squeeze of lime. These add freshness and texture to each bowl.
Side Dishes: Pair your chili with cornbread, crusty bread, or tortilla chips for a complete meal. A simple side salad with a tangy vinaigrette can also balance the richness of the chili.
Garnish Ideas: Add a sprinkle of chili flakes or sliced jalapeños for a spicy kick. A drizzle of hot sauce can also elevate the heat if you like it fiery.
Storage Tips:
Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the chili cool completely before refrigerating to maintain its flavor and texture.
Freezing: This chili freezes well for up to 3 months. To freeze, let the chili cool to room temperature, then transfer it to an airtight container or freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Reheating: Gently reheat the chili over low heat on the stovetop, stirring occasionally to ensure even heating. If the chili is too thick after being stored, add a splash of chicken broth to loosen it up.
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FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Thighs are a bit more flavorful and juicy, making them a great option for chili. Just be sure to shred the chicken after cooking and mix it back into the chili.
Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! To make it on the stovetop, simmer all the ingredients (except for the cream cheese) in a large pot for about 30 minutes. Add the cream cheese toward the end, stirring until it melts and incorporates into the chili. This method takes less time than the slow cooker version.
Can I make this chili spicier?
Yes, if you like a bit of heat, you can increase the amount of chili powder or add a chopped jalapeño pepper. You can also use a spicier variety of green chiles or a dash of hot sauce to boost the spice level.
Can I use a different type of beans?
While white beans are typically used in white chicken chili, you can substitute them with other beans like navy beans, great northern beans, or cannellini beans. The texture and flavor will still complement the creamy broth and chicken well.
Conclusion:
This White Chicken Chili with Cream Cheese is the ultimate comfort food, delivering a rich, creamy texture and bold flavors with minimal effort. Whether you’re feeding the family on a busy weeknight or preparing for a gathering, this chili will surely be a hit. Enjoy the easy, delicious, and comforting goodness in every spoonful!
📖 Recipe:
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White Chicken Chili with Cream Cheese
- Total Time: 6-8 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
Craving a hearty, creamy dish that’s easy to prepare and perfect for busy evenings? Look no further than this White Chicken Chili with Cream Cheese recipe! Made with simple ingredients like tender chicken, white beans, corn, and flavorful spices, this dish comes together in the slow cooker with minimal effort. The addition of cream cheese creates a rich, velvety texture, making this chili a comforting family favorite.
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, green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Add Cream Cheese: About 30 minutes before serving, add cubed cream cheese to the slow cooker and stir occasionally until fully melted and incorporated.
- Shred Chicken: Remove the chicken breasts, shred with two forks, and return to the slow cooker. Stir to combine.
- Serve: Ladle the chili into bowls and top with shredded cheese, cilantro, diced avocado, and lime wedges as desired.
Notes
Spicy Version: Add more chili powder or diced jalapeños for extra heat.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to 3 months.
Thickening: If the chili becomes too thick after refrigeration, simply add a splash of chicken broth to thin it out when reheating.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
