Description

This comforting White Chicken Chili with Cream Cheese combines tender slow-cooked chicken, creamy cheese, and flavorful spices to create a rich and hearty dish perfect for chilly days or casual family dinners. Easy to prepare in a slow cooker, this recipe delivers a delightful twist on traditional chili with white beans, corn, and green chiles, topped with fresh and vibrant garnishes.

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

Cook Mode Prevent your screen from going dark

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 combine all ingredients evenly.
Cook – Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and shred easily with a fork when done.
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 incorporated into the chili, creating a creamy texture.
Shred Chicken – Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the chili.
Serve – Ladle the chili into bowls and garnish with optional toppings such as shredded cheese, cilantro, diced avocado, and lime wedges for added flavor and freshness.

Notes

You can adjust the chili powder and cumin quantity to make it milder or spicier according to your taste.
If you prefer thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
This dish pairs well with crusty bread or tortilla chips.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make it dairy-free, substitute cream cheese with a vegan cream cheese alternative.