White Chicken Chili Recipe: Using black beans, instead of white, and adding a few pantry staples, you can make this creamy soup in the crockpot or stovetop!
My husband BEGS me to make this White Chicken Chili, all of the time, and I can’t say I argue with that. It is delish, and it’s the perfect weeknight meal! I first saw the slow cooker recipe from Budget Savvy Diva, and added/removed some of the ingredients to fit our taste bud preferences. Then I made mine stove-top, for the days I’m not “on-top of things,” with planning ahead for a slow cooker meal. But you HAVE to check out all of her recipes. I’m telling you… completely mouth-watering!
So are you ready for this SUPER quick, SUPER tasty, white chicken chili recipe? (Btw…I’m totally scarfing it down while I’m typing this.)
White Chicken Chili Recipe
The full recipe is below, but I like to do a walk-through with photos to help out in case you’re more of a visual cook.
Cook your diced chicken breast in your soup pot until it’s fully cooked. (I don’t use any oil… just plain ole cook it in a nonstick skillet.) OR, use a fully cooked rotisserie chicken from the grocery store to save even more time!
Once the chicken is fully cooked, add the remainder of the ingredients in to the pot.
Heat over medium heat, stirring often to evenly combine the ingredients and help “melt,” the cream cheese.
Once heated through, and the cream cheese is melted thoroughly… serve this warm creamy white chicken chili in a bow. A BIG bowl! (Trust me, or you’ll be going back for thirds. It’s just better to have more than enough so you don’t have to get back up and refill. Yes?)
BY FAR, this is one of my favorite “go-to,” soups. It’s incredibly easy to throw together, and ah-mazingly delicious. I’d love to hear if you’ve made this! I’ve had so many people email me and leave comments on my social media, saying how much they love it!
Love Easy Recipes?
If you love quick and easy recipes, don’t forget to check out my fast dinner recipes that super easy… and packed full of flavor.
White Chicken Chili
- 2-3 chicken breasts cut up in to small pieces (or deboned rotisserie chicken)
- 8 ounces cream cheese
- 1 15-ounce can black beans rinsed and drained
- 1 15-ounce can corn undrained
- 1 15-ounce can diced tomatoes with green chilis undrained
- 1 package ranch dressing mix seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 Tablespoon milk
- In a large stock pot on the stove, cook your cubed chicken over medium heat until done.
- Lower to medium heat, and add in remaining ingredients.
- Stir until cream cheese has melted, and heated through.
- Serve warm.