Cream Cheese White Chicken Chili Recipe

Cream Cheese White Chicken Chili

Cream Cheese White Chicken Chili Recipe

Cream Cheese White Chicken Chili is one of my best recipes, I’ve experimented with many chicken chili recipes, and this one takes the cake!

My goal was a rich flavor that makes your eyes pop but which is super simple to make. It’s just not possible to mess it up.

Of course, you also won’t find it on a low-calorie diet. It’s perfect for a potluck, and it freezes well.

If you stick to the basic seasoning combination (including bacon), you can vary the rest and still count on a fabulous chili every time!


  • 2 pounds boneless skinless chicken thighs
  • 4 cups chicken broth
  • 10 strips bacon, cooked and chopped
  • One 1-ounce package of ranch seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • One 8-ounce package of cream cheese
  • 1 ½ cups green chiles, diced
  • One 11-ounce package of frozen corn
  • Two 16-ounce cans of great northern beans in mild chili sauce (I use Bush’s)
  • 1 ½ cups shredded white cheddar cheese (I use Tillamook®)


Put the chicken in a slow cooker. Add the chicken broth, bacon, ranch seasoning, all spices, cream cheese, and 1 cup of the diced green chiles.

Cook on low for 6 hours.

Remove the chicken and shred it using two forks. If the cream cheese is lumpy, use a whisk to blend it into the liquid. Return the chicken to the slow cooker.

Stir in the corn and beans, let cook for another 30 minutes, and then stir in 1 cup of shredded cheese.

Serve with the remaining shredded cheese and diced green chiles for garnish.

This chili will gradually thicken more as it sits. Enjoy!


World Recipes

Post A Comment: