Description
This comforting Crockpot White Chicken Chili with Cream Cheese is a creamy, flavorful dish loaded with tender chicken, white beans, corn, and a blend of spices. Slow-cooked to perfection, this chili offers a hearty meal with a smooth texture enhanced by cream cheese, cheddar, and sour cream. Perfect for cozy dinners and easy meal prep.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (4-ounce) cans diced green chilies
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground black pepper
Dairy and Finishing Ingredients
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts into the bottom of the crockpot, creating the base layer for the chili.
- Add Aromatics: Dice the medium onion and mince the garlic cloves, then add both to the crockpot on top of the chicken to build flavor.
- Add Chilies: Open the cans of diced green chilies and pour them into the crockpot, contributing a mild heat and texture.
- Add Beans and Corn: Drain and rinse the white beans and drain the corn, adding both to the crockpot for substance and sweetness.
- Pour Broth: Pour 4 cups of chicken broth over all the ingredients in the crockpot to provide a flavorful cooking liquid.
- Add Spices: Sprinkle in ground cumin, chili powder, ground oregano, and black pepper evenly to season the chili layers.
- Mix Ingredients: Stir the mixture gently with a spoon to combine the ingredients evenly without disturbing the layers too much.
- Add Cream Cheese: Cube the cream cheese and add the cubes into the crockpot, allowing it to melt slowly during cooking.
- Slow Cook: Cover the crockpot with the lid and cook the chili on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, use two forks in the crockpot to shred the chicken pieces directly, mixing them into the chili.
- Add Cheddar Cheese: Stir in 1 cup of shredded cheddar cheese until melted and well combined, enriching the chili’s creamy texture.
- Add Sour Cream: Stir in half a cup of sour cream to deepen the creamy consistency and add a touch of tanginess.
- Finish with Lime Juice: Add the tablespoon of fresh lime juice and stir everything well to brighten the flavors.
- Season to Taste: Taste the chili and adjust seasoning if desired by adding salt, pepper, or extra spices.
- Serve: Serve the white chicken chili hot, garnished optionally with extra shredded cheese, fresh cilantro, or tortilla chips for added texture and flavor.
Notes
- You can use cooked rotisserie chicken instead of raw chicken breasts to shorten the cooking time.
- If cream cheese is unavailable, you can substitute with full-fat sour cream, but the texture may differ slightly.
- Additional toppings such as avocado slices, jalapeños, or green onions make excellent garnishes.
- For a spicier version, add cayenne pepper or more diced chilies to the recipe.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
