Description
This comforting White Chicken Chili with Cream Cheese is a rich and hearty dish perfect for cozy meals. Tender chicken breasts cook slowly with white beans, corn, and green chilies, infused with warm spices like cumin and chili powder. Cream cheese adds a luscious creamy texture, making this chili both flavorful and satisfying. Serve it with your favorite toppings like shredded cheese, cilantro, avocado, and lime for a deliciously creamy twist on traditional chili.
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
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Dairy
- 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, diced green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir well to combine all the ingredients evenly.
- Cook: Cover and cook the mixture on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Cook until the chicken is tender and easily shreds with a fork.
- Add Cream Cheese: About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Stir occasionally to allow the cream cheese to melt completely and incorporate 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 to combine thoroughly with the chili base.
- Serve: Ladle the white chicken chili into bowls and garnish with your choice of optional toppings like shredded cheese, fresh cilantro, diced avocado, and lime wedges to enhance flavor and presentation.
Notes
- For a spicier chili, add more diced green chiles or a pinch of cayenne pepper.
- Use low-sodium chicken broth to control sodium levels.
- You can substitute the cream cheese with Greek yogurt for a tangier but less rich alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili pairs well with warm tortillas, crusty bread, or over rice.
