This cream cheese-based White Chicken Chili is ideal for a chilly evening. Simply combine the 7 ingredients in your Crock Pot and prepare a delightfully creamy chili for dinner!
In a bowl, make white chicken chili with cream cheese.
I love a nice dump-and-go Crock Pot meal, and this cream cheese-topped white chicken chili dish is one of my favorites!
It’s a creamy alternative to ground beef, sausage, or steak in conventional red sauce chili.
It’s also 1000x easier because there’s no need to brown the meat.
Plus, you may customize the flavors by adding your favorite toppings.
What is the composition of white chili?
Beans, tomato, green chiles, and corn are all included in white chili, as are other conventional chili ingredients. White chili, on the other hand, is often cooked with chicken rather than ground beef and has a creamy component.
This white chili’screamy appearance is also what gives it its name.
What is the best way to thicken white chicken chili?
Chili made in the slow cooker with chicken.
Because of the cream cheese, this chili is already quite thick.
If you want your chili to be even thicker, take a cup or so out and puree it in a blender. The chili’s beans will purée, giving it extra thickness.
To thicken the soup, make a corn starch slurry as follows:
ADD 1 tablespoon cornstarch to 2-3 tablespoons milk, half-and-half, or water to make a thick paste. STIR thoroughly after pouring the contents into your chili.
What can I put on top of white chili?
This chili dish is great on its own, but there are a plethora of toppings to choose from.
Tortilla strips, shredded cheese, avocados, lime juice, and cilantro are my favorite toppings for this white chili.
Add some chopped green onion, hot sauce, or even jalapeo to the mix.
With white chili, what do you eat?
White chili is delicious with chips and guacamole, as well as a seasonal fruit salad.
This chili is also delicious served over rice, in a bread bowl, or with a thick slice of bread.
This soup also goes well with these Cheesy Drop Biscuits!
Step-by-Step Instructions for Making White Chicken Chili with Cream Cheese
In a bowl, white chicken chili.
PLACE 2 thawed and fat-trimmed chicken breasts in the bottom of a Crock Pot; 1 (1 oz.) packet taco seasoning; 1 (1 oz.) packet ranch dressing and seasoning mix; 1 (15 oz.) can black beans, drained; 1 (15 oz.) can corn; 1 (10 oz.) can Rotel tomatoes with green chiles; 1 (8 oz.) block cream cheese Ensure that the cream cheese is placed on the very top!
COOK chili for 6-8 hours on LOW or 3-4 hours on HIGH.
REMOVE the chicken breasts from the chili and shred them. ADD the shredded chicken back in after stirring the chili to include the cream cheese.
Substitutions and Recipe Suggestions
In a ladle, pour chicken chili with corn.
I normally shred the chicken breasts with two forks, but you can put them in a bowl and use an electric beater if you want it to go faster.
If you can’t find Rotel, 1 (14 oz.) can of tiny diced tomatoes and 1 (4 oz.) can of diced green chiles will suffice.
If you have a large jar of taco seasoning, like I do, you’ll need 2 tablespoons to equal one packet.
Have some corn left over from a meal or another recipe? Use it instead of canned chicken chili in this white chicken chili recipe.