STOVETOP DIRECTIONS. A small amount of cream cheese stirred in at the end gives the sauce a rich, creamy flavor. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Just dump, cook, and mix your way to one of the tastiest white chicken chili recipes out there. If you have to leave the crock pot to cook all day, this recipe can cook for longer but it will effect the texture of the meat. Add all ingredients (except cream cheese, cheddar cheese, and cornstarch/water if using), to dutch oven or large soup pot. For extra creaminess! Making this recipe couldn’t be easier! Cook, stirring occasionally, for 5-10 more minutes (or until the cream cheese melts smoothly into the chili and the chicken is warmed through). Stir into the chili to create a thick “creamy” broth. If you want to make this recipe even faster, you can use a premade chili seasoning packet. Pick one, or pair it with a few! It’s a simple, flavorful, dump and go recipe, and is a family favorite. Cover and continue to cook until cream cheese is fully incorporated, stirring often. Stir cream cheese into chili. Chicken- any boneless, skinless cut of chicken can be substituted in this recipe. Note: The chicken chili prepared before cooking is best when used within 3 months of the date frozen. Add chicken, beans, cream cheese and cilantro to the soup already in the crock pot. I’m Kimber. Cream cheese. Made with chicken, beans, chiles, and more, this dish is … Stir chicken back into the chili and serve with sour cream and shredded cheddar cheese. The ingredient list is a tad longer than my usual recipe here, but each ingredient is important and adds flavor or texture to the dish. Beans- I like both great northern and pinto beans for the unique texture that they add to the soup. Nothing weird to hunt down… A little magic happens when you combine simple everyday flavors to tun them into a velvety, mouth-watering chili. Place chicken in bottom of slow cooker. Spicy White Chicken Chili- in place of half of the green chilis, add 4-8 oz diced jalapenos. Then place the cream cheese on top and allow to soften for 3-5 minutes. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes. Taste, adding salt and pepper if desired. Low fat (neufchatel) cheese can be substituted for traditional, however fat-free cream cheese should be avoided since it doesn’t melt the same way. However, I would wait to add the cheese until the end of the cooking time. In a zip top bag or freezer friendly container, combine the chicken breast, chicken broth, onion, beans, green chiles, lime, garlic and spices. Simply cook it over medium heat till the chicken is completed. If you are in a pinch, you can use heavy cream in place of the sour cream. Canned corn could be substituted for frozen corn. Be sure to taste before serving and add salt and pepper if desired. Slow Cooker Method: Dump in slow cooker. I tend to like to serve the white chicken chili with just topping options instead of a bunch of side dishes. I am going to share with you a few of my notes for making sure to get the absolute tastiest white chicken chili out there, along with some tips on substitutions and alterations. Stir until everything is combined. Sour cream- Sour cream adds a bit of tanginess to the chili. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Slow Cooker Instructions: Put the chicken in the crockpot. Saved by Yummy Healthy Easy Recipes with Jen. 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