We have been making this white chicken chili for years. Not sure where my husband found this recipe; it is handwritten on a piece of notebook paper. We have cherished this recipe, and as each of our children moves out, this is the recipe they request to take with them to their new home.
We prefer to make this dish with chicken thighs, but you can use chicken breasts if you prefer.
Begin by draining and rinsing the canned beans and corn. We typically opt for the smaller can of corn but feel free to use a full-sized can.
Next, in a large bowl, mix all the ingredients except the chicken and the cream cheese.
Place chicken in the bottom of the crockpot. You can use frozen chicken but it may add to the cooking time.
Pour the ingredients over the chicken and top with the two blocks of cream cheese.
Cook the chili on high for 3-4 hours or low for 6-8 hours. Stir occasionally to mix the cream cheese. Before serving, pull out the chicken and shred it with a fork, then return it to the crockpot. And that is it. Super easy to make.
Serve this chili with Fritos and top with shredded cheddar cheese.
For more chicken dinner ideas, check these out: Italian Shredded Chicken, and Dorito Chicken Casserole
White Chicken Chili
Course: Posts, Recipes, UncategorizedDifficulty: easy8
servings10
minutes4
hours371
kcalCreamy and cheesy delicious chili for cool fall weekends.
Ingredients
3-4 boneless, skinless chicken thighs or breasts
2 cans of Rotel, original or mild
1 small can of corn
1 can of black beans
1 can of navy beans or white northern beans
2 packages of Hidden Valley Ranch ranch dressing mix
1-2 tsp of cumin
1 tbsp chili powder
2 tsp onion powder
1-2 tsp red pepper flakes
2 8-oz packages of cream cheese
Directions
- Drain and rinse the canned beans and corn
- Mix all the ingredients, except the chicken and cream cheese, in a large bowl.
- Place the chicken in the bottom of the crockpot
- Pour the ingredients over the chicken and top with the two blocks of cream cheese (For a less thick chili, use only one block of cream cheese).
- Cook on high for 3-4 hours or low for 6-8 hours. Stir occasionally to mix the cream cheese.
- When the chicken is cooked through and tender, pull out the chicken, shred and return it to the crockpot.
- Enjoy!
Notes
- The chili is thick. For a less thick chili, use only one block of cream cheese.
