Cream Cheese White Chicken Chili

Cream Cheese White Chicken Chili is very rich, creamy, and full of flavor with some heat. It thickens as it rests after cooking. Very popular!

This Cream Cheese White Chicken Chili is killer – rich, creamy and bursting with flavor and moderate heat. It’s addictive … hard to stop chowing down on this! It is also a very easy recipe and makes a good sized batch -perfect for a party.

Four cups of chicken stock sounds like a lot, and while it’s cooking there’s more than enough liquid – much more than you see in the photo. But this keeps and freezes very well, and I discovered that when you store it in the fridge the ingredients blend more and it naturally thickens. The photo is what it looked like the next day after spending the night in the fridge. I actually liked it better the next day.

The white cheddar cheese may not be noticeable because the flavor is already robust, but I do think it adds to the already special character. In the photo, you can see side dishes of fresh cilantro, shredded white cheddar, and the additional half cup of diced green chiles for garnish. These add a lot, not just for appearance, but also by letting you tailor how cheesy it is or how much green chile heat you want. This is already a memorable dish, but being able to fix it up yourself makes it more fun.

All in all, this one’s a real keeper – I hope you all try this and get lots of mileage out of it!

Cream Cheese White Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: White Chicken Chili
Cuisine: Southwestern
Serves: 12 servings
Ingredients
  • 2 lbs boneless skinless chicken thighs
  • 4 cups chicken broth
  • 10 strips bacon, cooked and chopped
  • 1 1-oz package ranch seasoning
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 8-oz package cream cheese
  • 1½ cups diced green chiles (505)
  • 1 11-oz package frozen corn
  • 2 16-oz cans Bush's Great Northern Beans in mild chili sauce
  • 1½ cups shredded white cheddar cheese (Tillamook)
Instructions
  1. Put chicken in slow cooker. Add chicken broth, bacon, seasonings, cream cheese, and 1 cup diced green chiles.
  2. Cook on low 6 hours.
  3. Remove chicken and shred with 2 forks. If cream cheese is lumpy, use a whisk to blend it into the liquid. Return chicken to slow cooker.
  4. Stir in corn and beans, let cook another half hour, then stir in 1 cup cheddar cheese.
  5. Serve with remaining shredded cheese and diced green chiles for garnish.

 

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