White Chicken Chili Recipe

Introduction

This white chicken chili is a comforting and hearty dish perfect for cooler nights or game days. Packed with protein and creamy flavors, it’s easy to prepare in a crockpot and perfect for busy weeknights.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 1/2 cups canned black beans, drained
• 1 can (15 oz) corn, including liquid
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 packet ranch seasoning mix
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 4 ounces cream cheese (1 block)
• 1 cup water

Instructions

1. Step 1: Spray the inside of your crockpot and place the chicken breasts in the bottom.
2. Step 2: Add the drained black beans, entire can of corn with liquid, Rotel tomatoes, ranch seasoning, cumin, chili powder, onion powder, and water on top of the chicken. Gently mix the ingredients together without moving the chicken.
3. Step 3: Place the block of cream cheese on top of the mixture without stirring it in. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked.
4. Step 4: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the melted cream cheese and other ingredients.
5. Step 5: Serve hot with your favorite toppings and sides.

Tips & Variations

• Use the entire cans of corn and Rotel, including the liquid, to create the perfect chili consistency.
• Don’t stir in the cream cheese at the start—let it melt on top, then stir it in at the end for creaminess.
• Substitute cooked shredded chicken or rotisserie chicken to reduce cooking time.
• Add toppings like shredded cheese, sour cream, avocado slices, or tortilla chips for extra flavor and texture.
• Avoid opening the crockpot lid during cooking to maintain heat and ensure the chicken cooks evenly.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without draining?

It’s best to drain the black beans to avoid making the chili too watery. However, the liquid from the corn and tomatoes should be added to help create a flavorful broth.

Can I make this chili on the stovetop instead of a crockpot?

Yes, you can simmer the ingredients in a large pot over medium heat. Cook the chicken breasts in the liquid until tender, remove and shred, then return to the pot and finish cooking with the cream cheese until melted and creamy.

White Chicken Chili Recipe

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5 from 66 reviews

This White Chicken Chili recipe is a comforting, hearty, and creamy crockpot meal perfect for fall and cooler nights. Packed with protein from chicken and black beans, and flavored with Rotel tomatoes, ranch seasoning, and warm spices, it offers a satisfying and flavorful dinner that’s easy to prepare and ideal for busy weeknights or entertaining.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
• Yield: 6 servings 1x
• Category: Dinner, Crockpot
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Beans

• 2 boneless, skinless chicken breasts
• 1 1/2 cups canned black beans, drained

Vegetables and Seasonings

• 1 (15 oz) can whole kernel corn, including liquid
• 1 (10 oz) can Rotel diced tomatoes and green chilies, including liquid
• 1 packet ranch seasoning mix (about 1 oz)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 cup water

Dairy

• 1 (8 oz) block cream cheese

Instructions

1. Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking.
2. Layer Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot evenly.
3. Add Beans and Vegetables: Drain the black beans and add them on top of the chicken. Pour the entire can of corn with its liquid and the entire can of Rotel tomatoes (including liquid) over the beans.
4. Season the Chili: Sprinkle the ranch seasoning mix, ground cumin, chili powder, and onion powder evenly over the ingredients in the crockpot. Pour 1 cup of water over everything to help cook the chicken and create broth.
5. Mix Gently: Using a spoon, gently stir the beans, corn, tomato mixture, and seasonings together without disturbing the chicken breasts too much.
6. Add Cream Cheese: Place the whole block of cream cheese on top of the other ingredients without stirring it in. This cream cheese will slowly melt during cooking and add creaminess to the chili.
7. Cook: Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
8. Shred Chicken: Carefully remove the chicken breasts from the crockpot and shred them using two forks.
9. Combine: Return the shredded chicken to the crockpot and stir well to incorporate the melted cream cheese and all ingredients together.
10. Serve: Spoon the white chicken chili into bowls and top with your favorite chili toppings like shredded cheese, sour cream, avocado slices, and tortilla chips if desired.

Notes

• Do not open the crockpot lid during cooking to prevent heat loss and extended cooking time.
• Use canned beans drained but keep the liquid from corn and tomatoes for flavor and consistency.
• If using leftover shredded or rotisserie chicken, reduce crockpot cooking time accordingly.
• You can add toppings such as shredded cheese, sour cream, avocado slices, and tortilla chips for added texture and flavor.
• This recipe can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chicken chili, easy weeknight dinner, fall recipe, comfort food