This White Chicken Chili with Cream Cheese is the ultimate cozy comfort meal. It’s creamy, hearty, and bursting with bold flavors from tender chicken, black beans, corn, and Rotel tomatoes. The secret ingredient that makes this chili so smooth and rich is cream cheese, which blends beautifully into the broth for a luscious, velvety texture.

It’s an easy dump-and-go slow cooker recipe that requires minimal effort. Just layer everything in your crockpot, set it, and come back to a warm, flavorful bowl of chili that’s both comforting and satisfying. Whether you serve it on a chilly evening or for game day, this creamy white chicken chili is guaranteed to be a hit.

The Story Behind White Chicken Chili with Cream Cheese

Why This Recipe Works

Traditional chili often features ground beef and red beans, but this White Chicken Chili with Cream Cheese takes a lighter, creamier approach. The combination of chicken, ranch and taco seasoning, beans, and cream cheese creates a perfectly balanced flavor profile that’s both savory and slightly tangy.

It’s hearty enough to fill you up but smooth and comforting enough for any time of year. The cream cheese melts into the broth, giving the chili a rich consistency without being heavy. Plus, it’s one of those set-it-and-forget-it recipes that tastes like you spent hours in the kitchen.

What Makes It So Delicious

Creamy and rich: The cream cheese creates a perfectly smooth, indulgent texture.
Full of flavor: The taco and ranch seasonings add depth and a little tang.
Simple to make: Just a few minutes of prep time.
Versatile: Works great with toppings like avocado, cheese, or tortilla strips.

This creamy white chicken chili is everything you love about comfort food, made easy in your slow cooker.

Ellie King

White Chicken Chili with Cream Cheese

This White Chicken Chili recipe with cream cheese is perfect for a chilly evening. Just dump the 7 ingredients in your Crock Pot and in a few hours you’ll have a deliciously creamy chili ready for dinner!

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Prep Time 5

Cook Time 6

Total Time 6 5

Servings: 8

Course: Soup

Cuisine: American

Calories: 397

Ingredients Equipment Method Notes

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 chiles undrained
▢8 ounces cream cheese

Equipment

Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker

Method

Place chicken on the bottom of a Crock Pot and cover with the remaining ingredients. The cream cheese goes on the very top.
Cook chili on LOW for 6-8 hours or HIGH for 3-4 hours.
When the chili is done, remove the chicken breasts and shred. Stir the chili together to mix the cream cheese and then add the shredded chicken.
Top with desired toppings like tortilla strips, shredded cheese, avocados, lime juice, and cilantro.

Notes

If you want to wait to add the cream cheese until the end, make sure it’s at room temperature before you add it. You can also puree it in a blender with a little broth to get it really smooth before adding it to the soup.

If you want to add it in at the beginning (like I do), you can use a small immersion blender or frother to incorporate any pieces that haven’t melted down.

Instead of cream cheese, you can use heavy cream or half and half to get a really smooth texture. Start with 1/2 cup and add it 30 minutes before serving. Taste and add more as desired.

The chili will thicken up once you add the shredded chicken back in, so if you want to thin it out even more, you can add a few cups of chicken broth or even water before serving.

To reheat this soup, put a serving in a microwave safe bowl and add a few tablespoons of water. Cover and heat on high for 1 minute and 30 seconds. Stir to incorporate the water and enjoy!

How to Make White Chicken Chili with Cream Cheese

Step 1: Layer the Ingredients

Place the chicken breasts in the bottom of your slow cooker. Pour in the black beans, corn, and Rotel tomatoes directly on top of the chicken. Sprinkle the taco and ranch seasoning evenly over everything.

Step 2: Add the Cream Cheese

Cut the cream cheese into cubes and place them on top of the other ingredients. This allows it to melt slowly as the chili cooks.

Step 3: Cook Slowly

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.

Step 4: Shred and Mix

Remove the chicken from the crockpot and shred it with two forks. Stir the shredded chicken back into the crockpot, mixing everything well until the cream cheese is fully blended and the chili is creamy.

Step 5: Serve and Garnish

Serve the chili hot with your favorite toppings like shredded cheese, avocado slices, cilantro, or crunchy tortilla strips.

Step	Purpose
Layer ingredients in crockpot	Ensures even cooking and flavor blending
Add cream cheese	Creates the rich, creamy base
Shred chicken and stir	Distributes flavor evenly and thickens the chili

Tips for Success

Make It Even Creamier

If you prefer an extra-smooth texture, you can blend a portion of the soup with an immersion blender before adding the shredded chicken back in. Or, puree the cream cheese separately with a little broth before mixing it in.

Adjust the Spice Level

Use mild or hot Rotel tomatoes depending on your preference. For a little kick, add diced jalapeños or a pinch of cayenne pepper.

Thicken or Thin the Chili

The chili will thicken after adding the shredded chicken. If it becomes too thick, stir in a little chicken broth or water until you reach your desired consistency.

Stovetop and Instant Pot Options

Stovetop Directions

In a large pot, combine all ingredients except cream cheese.
Bring to a simmer and cook until chicken is cooked through, about 20 minutes.
Remove chicken, shred, and return it to the pot.
Stir in the cream cheese until melted and smooth.

Instant Pot Directions

Add all ingredients to the Instant Pot.
Close the lid and set the valve to seal.
Cook on manual high pressure for 15 minutes.
Quick-release the pressure, shred the chicken, and stir in the cream cheese until creamy.

Serving and Storage

Best Toppings

Shredded Monterey Jack or cheddar cheese
Sliced avocado
Fresh cilantro
Lime wedges
Tortilla strips or chips

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Store in a freezer-safe bag for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the texture if needed.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great and stay even more tender in the slow cooker.

Can I make this chili without cream cheese?
You can substitute with half and half or heavy cream for a similar creamy texture.

Can I use canned chicken?
Yes, but reduce the cooking time since the chicken is already cooked.

Can I add extra vegetables?
Absolutely. Diced bell peppers, onions, or zucchini are great additions.

How do I make it spicier?
Add a few dashes of hot sauce or a pinch of crushed red pepper flakes.

Conclusion

This White Chicken Chili with Cream Cheese is rich, creamy, and packed with bold flavors. It’s a simple crockpot recipe that brings together tender chicken, beans, corn, and tomatoes in a velvety sauce that’s both comforting and satisfying.

Whether you’re meal prepping, feeding your family, or hosting friends, this recipe is sure to become a go-to favorite. Serve it with your favorite toppings and a side of cornbread or tortilla chips for the perfect cozy meal.

White Chicken Chili with Cream Cheese: Creamy, Flavorful, and Easy