Description
A creamy, comforting white chicken chili with shredded chicken, corn, black beans, and cream cheese, perfect for cozy nights or potlucks.
Ingredients
- 2–3 boneless skinless chicken breasts, shredded (about 1.5–2 lb)
- 1 can corn (drained) or 1 cup frozen corn
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (14–15 oz)
- 4 oz cream cheese (softened)
- 3–4 cups chicken broth (enough to mostly cover the ingredients)
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1–2 tsp ground cumin
- 1–2 tsp chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Place the shredded chicken, corn, black beans, diced tomatoes, and diced onion into the crockpot. Spread them into an even layer.
- Add the minced garlic, cumin, chili powder, and season with salt and pepper to taste. Toss gently to distribute the spices.
- Pour in enough chicken broth to just cover the ingredients.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender enough to shred with two forks.
- About 30 minutes before serving, add the softened cream cheese to the crockpot. Stir until the cream cheese melts fully and the chili is smooth and creamy.
- Taste and adjust seasoning before serving warm with your favorite toppings.
Notes
Use shredded rotisserie chicken to cut cook time in half if you’re short on time. For a lighter version, swap half-and-half for cream cheese.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American