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White Chicken Chili Recipe
Caroline

White Chicken Chili

A comforting and creamy slow cooker chili made with tender shredded chicken, black beans, corn, and Rotel tomatoes. This flavorful white chili is perfect for cozy weeknight dinners or easy meal prep!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, undrained
  • 1 can (10 oz) Rotel tomatoes with green chilis, undrained
  • 1 packet ranch seasoning
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1/2 cup water
  • 8 oz cream cheese
  • Toppings: shredded cheese, sour cream, avocado slices, diced tomatoes, Fritos or tortilla chips

Equipment

  • slow cooker or Crockpot
  • cutting board and knife
  • spoon or spatula
  • measuring cups and spoons

Method
 

  1. Spray the bottom of the slow cooker with nonstick cooking spray.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. Add black beans, corn, Rotel tomatoes, ranch seasoning, cumin, chili powder, onion powder, and water. Mix gently to combine.
  4. Place the block of cream cheese on top without stirring.
  5. Cook on LOW for 6–8 hours or HIGH for 4 hours.
  6. Once cooked, shred the chicken and stir the cream cheese into the chili until creamy.
  7. Serve hot with desired toppings such as shredded cheese, sour cream, avocado slices, or tortilla chips.

Notes

  • Using undrained corn and Rotel tomatoes creates the perfect chili consistency.
  • Don’t stir in cream cheese until cooking is complete to avoid separation.
  • Leftover shredded chicken or rotisserie chicken works well for faster preparation.
  • Topping suggestions elevate flavor and texture.
  • Avoid opening the slow cooker lid during cooking to maintain heat.