White Chicken Chili Recipe

I recently experimented with a Cream Cheese Chicken Chili that surprises with its robust combination of shredded chicken, diced onions, garlic, spicy Rotel, and hearty black beans, all joined with a creamy swirl of cream cheese and ranch seasoning. The blend of familiar ingredients creates a dish that is refreshingly different.

I recently stumbled upon a twist on White Chicken Chili that totally blew my mind. I started with tender chunks of chicken breast, a diced onion, and minced garlic in my pot.

Soon after, i added chicken broth, that can of Rotel tomatoes with green chilies, and a can of black beans which brought in that perfect kick. Mixing in softened cream cheese and a packet of ranch seasoning really elevated the flavors making it feel like a gourmet meal in a crockpot style.

I even threw in a teaspoon of cumin and a cup of frozen corn because sometimes you need that extra crunch. This recipe instantly reminded me of some of my favorite chicken taco soup and chili recipes i have tried before, yet it’s its own unique creation.

Trust me, this is one easy dinner you don’t want to miss out on.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how it combines amazing flavors so simply. When I toss in the cream cheese, the broth, and those tasty spices, I feel like I’m getting the ultimate comfort food even when I’m in a rush.

Second, I appreciate how it’s super easy to throw together. The step-by-step process is forgiving and even if I mess up a little, it always ends up tasting great.

Third, I really enjoy the texture and richness that comes from the mix of shredded chicken, black beans, and those Rotel tomatoes and green chilies. It makes every bite feel hearty and satisfying.

Lastly, using ingredients like frozen corn (if I feel like switching it up) and a simple ranch seasoning mix gives me the freedom to make it a little different every time. It’s my go-to dinner on chilly nights because it warms me right up.

Ingredients

• Chicken breasts offer high protein, low fat, and subtle flavor which makes this dish hearty.
• Onions provide natural sweetness and fiber while boosting overall flavor in a simple way.
• Garlic brings bold aroma and antioxidants that helps to boost taste and your health.
• Rotel tomatoes and green chilies add tangy heat and vibrant color making the chili lively.
• Black beans are rich in fiber and protein keeping the meal filling and balanced.
• Cream cheese adds smooth richness that balances the spice with a creamy texture.
• Frozen corn brings a hint of sweetness and crisp texture to your chili.
• Chicken broth serves as a savory base uniting flavors and providing essential moisture.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, shredded or diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (10 oz) can Rotel diced tomatoes and green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 8 oz cream cheese, softened
• 1 packet ranch seasoning mix
• 1 tsp ground cumin
• 1 cup frozen corn kernels (optional but really adds a nice touch)
• Salt and pepper to taste

How to Make this

1. Start by heating a little oil in a big pot over medium heat, then add the diced onion and cook until it gets soft and a bit translucent. Toss in the minced garlic and stir for about a minute until it smells good.

2. Add the chicken broth, shredded chicken, Rotel diced tomatoes and green chilies, and drained black beans to the pot.

3. Sprinkle in the packet of ranch seasoning mix, ground cumin, salt, and pepper. Give everything a good stir.

4. Bring the mix to a simmer and let it cook for about 15 minutes to blend the flavors and let the chicken heat through.

5. Now, add the softened cream cheese to the pot. Stir constantly until the cream cheese is fully melted and mixed in.

6. If you’re using corn, stir in the frozen corn kernels now and let it simmer for an extra 5 to 10 minutes.

7. Check the seasoning again and add more salt and pepper if needed.

8. Let the chili simmer until it thickens up to your liking.

9. Once done, remove the pot from the heat and let it cool for a couple of minutes before serving.

10. Ladle the chili into bowls and enjoy this cozy, delicious dinner!

Equipment Needed

1. A large pot or Dutch oven to cook everything in
2. A stove to heat the pot
3. A knife to chop the onion and mince the garlic
4. A cutting board to prep your veggies
5. Measuring cups and spoons for the broth and seasonings
6. A wooden spoon or spatula to stir and mix ingredients
7. A ladle for serving the chili into bowls

FAQ

White Chicken Chili Recipe Substitutions and Variations

• Chicken: Instead of using boneless, skinless chicken breasts, you can swap in chicken thighs. They tend to be juicier and pack more flavor even if they are a bit fattier.
• Cream Cheese: If you dont have cream cheese, try using sour cream instead. It might be a bit thinner but still gives that rich creaminess.
• Ranch Seasoning Mix: If you cant find ranch seasoning, mix together dried parsley, dill, garlic powder and onion powder. Its not perfect but it works all right.
• Rotel Diced Tomatoes: For a different kick, use fire roasted diced tomatoes with green chilies. They add a smoky touch to the chili.
• Frozen Corn: If you dont have frozen corn kernels, canned corn (drained well) is a solid substitute even if its a bit sweeter than fresh frozen.

Pro Tips

1. When youre cooking, its important to really get the onions kinda soft before adding the rest of the stuff, since that step builds up a lot of flavor you might not realize at first.
2. A neat trick is to add a squirt of lime juice right at the end of cooking. It adds a fresh kick that balances out the creamy and spicy flavors.
3. If you wanna thicken your chili up more, let it simmer a little longer or even mash a few of the beans. Just be careful not to overdo it.
4. Always taste your chili near the end, because the salt and spices can change as the cream cheese melts in. Adjust the seasoning if its needed.