Description
A simple and delicious white chicken chili made in a crockpot, perfect for fall dinners and kid-friendly.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet ranch seasoning mix
- 1 tsp cumin
- 1 block (8 oz) cream cheese
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the white beans, corn, diced tomatoes, onion, garlic, ranch seasoning, cumin, and chicken broth.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot and add the cream cheese.
- Stir until the cream cheese is melted and well combined.
- Season with salt and pepper to taste before serving.
Notes
- This chili can be topped with cheese, sour cream, or avocado for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg