Easy Crock Pot Cream Cheese Chicken Chili

You will love this easy Crock Pot Cream Cheese Chicken Chili recipe! My family’s favorite creamy chili!

I LOVE this recipe. Not only is it extremely easy but it is SOOOOO good! One of my favorite meals to eat, especially on a cold night. Or even on a warm one. Doesn’t matter, this stuff is good. You can eat it by itself or with tortilla chips like my family likes. YUM!

When the weather starts to cool down, I love making a huge crock pot full of this Crock Pot Cream Cheese Chicken Chili for dinner. It’s one of those dishes that everyone in my family likes. It’s definitely a crowd pleaser! I’ve also made this Cream Cheese Chicken Chili for potlucks and chili cook-offs. It’s always a hit!

Since I have a big family, I like to double  this recipe. It makes the best leftovers and even freezes well, too.

Easy Crock Pot Cream Cheese Chicken Chili
DELICIOUS! My family loved it! Never eaten white chili before. Will DEFINITELY make it again!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

•     2 onions diced
•     1 tablespoon olive oil
•     2 tablespoons lime juice
•     1 tablespoon minced garlic
•     2 pounds COOKED chicken cubed (or 2 lbs cooked shredded rotisserie chicken)
•     2 teaspoons salt
•     4 cans great northern white beans 15.5 ounce cans, fully drained and rinsed
•     3 cans diced green chiles 4 ounce cans, drained
•     2 teaspoons ground cumin
•     1 teaspoon pepper
•     32 ounces low sodium chicken broth
•     2 teaspoons dried oregano
•     1/2 cup fresh cilantro chopped
•     1 teaspoon chili powder
•     1/2 teaspoon cayenne pepper
•     1 cup heavy cream
•     8 ounces low fat cream cheese cubed

optional toppings

•     Tortilla chips or strips
•     chopped cilantro
•     sliced jalapeños
•     shredded Mexican blend cheese
•     lime juice
•     sliced avocado
•     sour cream

Instructions

1. In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
2. Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best!
3. Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
4. Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
5. Enjoy!

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