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creamy white chicken chili with cream cheese served in a bowl topped with tortilla strips

Creamy White Chicken Chili with Cream Cheese

This creamy white chicken chili with cream cheese is a cozy, flavorful chili made with tender chicken, white beans, corn, and green chilies. Cooked in the slow cooker for an easy weeknight dinner, it has a rich and creamy broth that the whole family will love.
Prep Time 10 minutes
Serving Size 6 servings

Equipment

  • Slow Cooker

Ingredients

  • 1 pound boneless skinless chicken breasts, shredded rotisserie chicken, or leftover chicken
  • 1 tablespoon minced dried onion
  • 1 tablespoon minced dried garlic
  • 2 cups chicken broth
  • 2 (15 ounce) cans white beans, such as great northern beans or cannellini beans, drained and rinsed
  • 1 (4 ounce) can diced green chilies
  • 1 (15 ounce) can corn, drained
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 (8 ounce) package cream cheese softened room temperature

Instructions

  • Put the chicken breasts into the bottom of your crock pot.
  • Add the white beans, corn, green chilies, chicken broth, and all the spices on top of the chicken.
  • Place the lid on the crock pot. Cook on low heat for 6–8 hours, or on medium heat for 3–4 hours, until the chicken is fully cooked and tender.
  • Take the chicken out of the crock pot and use two forks to shred it into small pieces. Put the shredded chicken back into the chili.
  • Add the softened cream cheese and stir until it has melted and blended into the broth, making it creamy.
  • Spoon the chili into bowls and add your favorite toppings before serving.