Creamy White Chicken Chili Recipe

And I hate to throw out exclamations like this: but this creamy white chicken chili is the best of the best of the best.

I mean, just read through the comments and you’ll see why so many people rave about this white chicken chili.

Not only is it a cinch to throw together, but the flavor is amazing.

Over the years, I’ve kept the basic recipe the same, but you can see below that I’ve added some notes to make this recipe even more delicious.

It also works beautifully in the slow cooker.

And since I know people will ask (can’t blame you), I actually have tried this in the Instant Pot as well.

But it definitely falls into the category of: it’s just as fast to make it on the stovetop. By the time the IP comes up to pressure, cooks the chicken, and the pressure releases, this white chicken chili can be ready to go via a saucepan on the stove.

However, I’m not one to talk you out of using that Instant Pot every single day of your life. So, feel free to give it a go.

Creamy White Chicken Chili Recipe
This was downright delicious!!!!

Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins 

Ingredients

•     1 can (10 ounces) red enchilada sauce
•     1 can (15 ounces) black beans drained and rinsed
•     1 can (15 ounces) chili beans in mild chili sauce
•     1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
•     1 can (15 ounces) corn drained
•     1 can (14.5 ounces) petite diced tomatoes with green chilis
•     1 package (8 ounces) cream cheese, very soft
•     1 cup chicken stock or chicken broth (for a thinner chili, use 2 cups)

Seasonings

•     1/2 teaspoon ground cumin
•     1/4 teaspoon pepper
•     1 teaspoon seasoned salt
•     3/4 teaspoon paprika
•     1 and 1/2 tablespoons chili powder
•     Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Instructions

1. In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
2. I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).
3. Add in the chicken stock and all of the seasonings. Stir well.
4. Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
5. Remove the chicken from the crockpot and shred in another bowl using two forks.
6. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
7. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
8. Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

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