A little fact about me, I am allergic to tomatoes! So sad because I love chili and I can’t have the tomato base. A few years ago, I came across a recipe for white chicken chili. I liked it, but it was a bit on the bland side. Fast forward several years and may recipes later, I have come up with a recipe that even my son, who doesn’t like chicken or food that touches, loves. It’s creamy and flavorful and quick to put together. You can put it in the crock pot or throw it all in a pot and let it simmer for half an hour or so. This in one of my favorite recipes to make when I have leftover chicken from a chicken roast. One chicken, two dinners. Win, win!
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White Chicken Chili
- 16 oz Chicken Broth
- 1 can Cream or Chicken
- 1 tbsp Taco Seasoning add more for extra flavor
- 2 cups Chicken, shredded I add more for a meatier chili
- 1 can Cannelloni Beans
- 1 can Black Beans
- 1 bag Frozen Corn
- 8 oz Cream Cheese, cut into small pieces
- Sour Cream optional for topping
- 1 packet Ranch Seasoning Mix optional for topping
Pour chicken broth, cream cheese, and taco seasoning into the crockpot or pot and mix together.
Add in shredded chicken, bean corn, and cream cheese pieces.
Mix together and cook on low in the crock pot for four hours or simmer on the stove for 30 - 60 minutes.
Put some sour cream in a bowl and mix in some Ranch Seasoning Mix. How much you add is all a matter of taste. Start with a little, taste, and add more until it's to your taste.
***If you do not have pre-cooked chicken, use thawed boneless chicken in the crock pot. Let it cook throughout the day in the crock pot with the other ingredients and shred just before serving.