Description
As autumn leaves crunch underfoot and the world shifts into hues of amber and crimson, the allure of comfort food becomes irresistible. There’s a unique kind of joy that comes with sitting down to a meal that feels like a warm hug. This White Chicken Chili, enriched with creamy cheese and bursting with comforting flavors, is exactly that—a bowl of cozy reassurance for chilly days.
This recipe holds a special place in our family. It’s become our go-to dish when life feels a little hectic, and we need something simple yet satisfying to bring everyone together. Whether we’re hosting friends for a casual evening or enjoying a lazy weekend, this chili never fails to impress. Its origins are humble, yet it’s packed with bold, zesty flavors that will have everyone coming back for seconds.
Unlike traditional chili, this version swaps the tomato-heavy base for a creamier texture, offering a lighter, more velvety dish. With a rich balance of spices, hearty beans, tender chicken, and the luxurious cream cheese, it’s a recipe that feels indulgent without being complicated. It’s perfect for beginners, busy cooks, or anyone who just wants a no-fuss meal that’s guaranteed to satisfy.
Ingredients
- 2 chicken breasts, thawed and trimmed of fat
- 1 ounce taco seasoning (about 2 tablespoons)
- 1 ounce ranch seasoning mix
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 10 ounces canned diced tomatoes with green chiles, undrained
- 8 ounces cream cheese
Instructions
- Layer the Ingredients
Start by placing the chicken breasts at the bottom of your slow cooker. Sprinkle the taco seasoning and ranch seasoning mix evenly over the chicken. Add the black beans, corn, and diced tomatoes (with their juices) on top. Finally, place the cream cheese block on the very top of the ingredients. - Cook Low and Slow
Cover the slow cooker with its lid and set it to low for 6-8 hours or high for 3-4 hours. During this time, the chicken will cook to tender perfection, and the cream cheese will melt into the chili, creating a velvety base. - Shred the Chicken
When the chili is done cooking, carefully remove the chicken breasts and place them in a large bowl. Using two forks, shred the chicken into small, bite-sized pieces. If you’re in a hurry, an electric mixer set to low works wonderfully to shred the chicken quickly and evenly. - Combine and Serve
Stir the chili well to mix the cream cheese into the broth completely. Return the shredded chicken to the pot, ensuring it’s evenly distributed throughout the chili. Serve the chili hot with your favorite toppings like shredded cheese, fresh avocado, a dollop of sour cream, or crispy tortilla strips.
Notes
- Make It Your Own: This chili is incredibly versatile. Feel free to swap out black beans for pinto beans or even chickpeas for a unique twist. Add diced bell peppers or jalapeños if you want to pack in more vegetables or amp up the heat.
- Lightened-Up Option: For a lighter version, you can use reduced-fat cream cheese or substitute Greek yogurt for a portion of the cream cheese. This maintains the creaminess while reducing fat content.
- Meal Prep Friendly: This recipe is perfect for meal prepping. Cook a large batch and portion it into containers for easy lunches or dinners throughout the week.
- Toppings Galore: The toppings are half the fun! Try diced red onions, fresh cilantro, crushed tortilla chips, lime wedges, or a dollop of guacamole for added flavor and texture.
- Kid-Friendly: This chili is mild enough for younger palates but can easily be spiced up for those who love heat. Keep hot sauces or chili flakes on the side for those who want an extra kick.