Description
A creamy, flavorful white chicken chili that requires almost zero prep time. Perfect for busy families.
Ingredients
Scale
2 chicken breasts (thawed and trimmed)
1 ounce taco seasoning packet
1 ounce ranch seasoning mix packet
15 ounces canned black beans (undrained)
15 ounces canned corn (undrained)
10 ounces canned tomatoes with green chiles (undrained)
8 ounces cream cheese
Instructions
- Place chicken on the bottom of a Crock Pot and cover with taco seasoning, ranch, beans, corn, and tomatoes.
- Place the cream cheese block on the very top.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken breasts and shred with two forks.
- Stir the chili base together to fully incorporate the melted cream cheese.
- Add the shredded chicken back into the pot and stir to combine.
- Serve warm with your favorite toppings.
Notes
- Do not drain the cans; the liquid provides the necessary base for the chili.
- For a lower fat version, use Neufchatel cheese instead of full-fat cream cheese.
- Prep Time: 5 min
- Cook Time: 6 hr
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 397 kcal
- Sugar: 2 g
- Sodium: 737 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 75 mg