Name: White Chicken Chili Recipe with Cream Cheese
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8
Cuisine: American
Ingredients: 2 chicken breasts (thawed and trimmed of fat); 1 ounce taco seasoning (1 packet or 2-3 tablespoons); 1 ounce ranch seasoning mix (1 packet); 15 ounces canned black beans (undrained); 15 ounces canned corn (undrained); 10 ounces canned Rotel tomatoes with green chiles (undrained); 8 ounces cream cheese

Ingredients

Scale

2 chicken breasts (thawed and trimmed of fat)
1 ounce taco seasoning (1 packet or 2–3 tablespoons)
1 ounce ranch seasoning mix (1 packet)
15 ounces canned black beans (undrained)
15 ounces canned corn (undrained)
10 ounces canned Rotel tomatoes with green chiles (undrained)
8 ounces cream cheese

Instructions

Place chicken on the bottom of a Crock Pot and cover with the remaining ingredients. The cream cheese goes on the very top.
Cook chili on LOW for 6-8 hours or HIGH for 3-4 hours.
When the chili is done, remove the chicken breasts and shred. Stir the chili together to mix the cream cheese and then add the shredded chicken.
Top with desired toppings like tortilla strips, shredded cheese, avocados, lime juice, and cilantro.

Notes

Author: Jessica Ashcroft
Prep Time: 5 mins
Cook Time: 360 mins
Method: Soup
Cuisine: American

Nutrition

Calories: 397 kcal
Sugar: 2 g
Fat: 12 g
Carbohydrates: 20 g
Protein: 18 g