Description
This Creamy White Chicken Chili with Cream Cheese is a slow cooker favorite packed with tender chicken, white beans, green chiles, and melty cream cheese. A cozy, comforting dinner for family nights or chilly weather.
Ingredients
2 cups cooked shredded chicken (rotisserie or leftover)
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
4 cups chicken broth
1 block (8 oz) cream cheese
1 small onion, chopped
3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
1. Add shredded chicken, beans, green chiles, onion, garlic, broth, and spices to the slow cooker.
2. Place the block of cream cheese on top.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Stir well to melt and incorporate the cream cheese into the chili.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with cilantro and lime wedges.
Notes
Use raw chicken breasts instead of cooked by shredding after slow cooking.
Mash some beans before serving for a thicker chili.
Stir in shredded Monterey Jack cheese for extra cheesiness.
Freeze leftovers for up to 3 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 65 mg
Keywords: creamy white chicken chili, slow cooker chili, chicken chili with cream cheese