White Chicken Chili with Cream Cheese: A Creamy and Flavorful Crock-Pot Meal

Introduction & Inspiration

As someone who loves a warm and satisfying bowl of chili, I’m always on the lookout for new and exciting variations. This White Chicken Chili with Cream Cheese is a delicious alternative to traditional red chili, offering a milder flavor profile with a creamy twist. The inspiration for this recipe came from my desire to create a chili that was both comforting and flavorful, perfect for those chilly evenings when you crave a hearty and satisfying meal. Using a crock-pot makes it even easier, freeing you up to tackle other tasks while dinner cooks itself.

Homemade Focus

While you can certainly use pre-cooked chicken and canned beans, I encourage you to embrace the freshness and flavor of homemade ingredients whenever possible. This recipe is simple enough that there’s no need for shortcuts, and using quality ingredients will elevate the taste of your chili. Plus, making it from scratch allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create a chili that’s creamy, comforting, and bursting with flavor. We’re talking tender chicken, hearty beans, a flavorful broth with a touch of spice from the taco seasoning and Rotel, and a creamy finish from the cream cheese. This combination creates a symphony of flavors that will warm you up from the inside out.

Ingredient Insights

Let’s explore the key players in this delicious chili:

• Chicken Breasts: Chicken breasts are a lean protein source that cooks to tender perfection in the crock-pot.
• Taco Seasoning: Taco seasoning adds a blend of spices like chili powder, cumin, and paprika for a familiar Mexican-inspired flavor.
• Ranch Seasoning Mix: Ranch seasoning mix adds a unique twist with its blend of herbs and spices, complementing the taco seasoning.
• Black Beans: Black beans add a hearty texture and a slightly earthy flavor to the chili.
• Corn: Canned corn adds a touch of sweetness and a pop of color to the chili.
• Rotel Tomatoes with Green Chilies: Rotel adds diced tomatoes and green chilies, providing acidity, a bit of heat, and a Southwestern flair.
• Cream Cheese: Cream cheese adds a creamy texture and a tangy flavor that balances the spices and creates a luscious consistency.

Equipment

You’ll need just a few essential tools to whip up this easy and delicious chili:

• Crock-pot
• Large spoon or ladle

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 chilies, undrained
• 8 ounces cream cheese

Instructions

1. Layer Ingredients: Place the chicken breasts on the bottom of the crock-pot. Add the taco seasoning, ranch seasoning mix, black beans, corn, and Rotel tomatoes. Place the cream cheese on top.
2. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is cooked through.
3. Shred and Combine: Remove the chicken breasts from the crock-pot and shred them with two forks. Stir the chili to combine the cream cheese and other ingredients, then add the shredded chicken back to the pot.
4. Serve: Ladle the chili into bowls and top with your favorite toppings, such as tortilla strips, shredded cheese, avocados, a squeeze of lime juice, and chopped cilantro.

Troubleshooting

• Chili too thick: If the chili is too thick, you can add more chicken broth or water to thin it out to your desired consistency.
• Chili too thin: If the chili is too thin, you can remove the lid of the crock-pot and cook on HIGH for an additional 30 minutes to an hour to allow some of the liquid to evaporate. You can also add a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water to thicken it quickly.
• Chicken dry: If the chicken seems dry, make sure to not overcook it in the crock-pot. You can also shred the chicken and add it back to the chili with a bit of the cooking liquid to keep it moist.

Tips and Variations

• For a spicier chili, you can use hot taco seasoning or add a pinch of cayenne pepper or red pepper flakes to the pot.
• Feel free to add other vegetables to the chili, such as diced bell peppers, chopped onions, or sliced mushrooms.
• You can also add different toppings to your chili, such as sour cream, avocado, or tortilla chips.

Serving and Pairing Suggestions

This White Chicken Chili with Cream Cheese is a hearty and satisfying meal that can be enjoyed on its own or with a variety of sides. It pairs well with crusty bread, cornbread, or a simple salad. You can also serve it with tortilla chips for dipping.

Nutritional Information

(Per serving, approximate)

• Calories: ~350
• Fat: ~15g
• Cholesterol: ~80mg
• Sodium: ~800mg (adjust based on the sodium content of your ingredients)
• Carbohydrates: ~30g
• Protein: ~30g

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Recipe Summary and Q&A

Recipe Name: White Chicken Chili with Cream Cheese

Prep Time: 10 minutes

Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH

Yields: 6 servings

Q: Can I use a different type of bean?

A: Yes, you can use other types of beans in this chili, such as cannellini beans, Great Northern beans, or even pinto beans.

Q: Can I make this chili vegetarian?

A: Yes, you can omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add other vegetables, such as diced sweet potatoes or butternut squash, for a heartier chili.

Q: Can I make this chili on the stovetop?

A: Yes, you can make this chili on the stovetop. Simply brown the chicken in a pot, then add the remaining ingredients and simmer until the chicken is cooked through and the flavors have melded. If using pre-cooked chicken, such as rotisserie chicken, simply combine all ingredients in a pot and simmer until heated through and the cream cheese is melted and incorporated.