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–+ servings

Creamy Slow-Cooker White Chicken Chili with Cream Cheese

Ultra-tender shredded chicken breasts, creamy cannellini white beans, and sweet golden corn slow-cooked in a rich spiced broth, finished with melted cream cheese and Monterey Jack for the ultimate velvety texture. The undisputed #1 viral fall comfort soup!
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 hearty bowls
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Slow Cooker Chicken & Bean Foundation
  • 1.5 lbs boneless skinless chicken breasts halal
  • 2 cans 15 oz each cannellini or Great Northern white beans (rinsed and drained)
  • 1 can 15 oz sweet yellow corn (drained)
  • 2 cans 4.5 oz each diced mild green chilies
  • 4 cups low-sodium chicken broth or rich bone broth
  • 1 medium yellow onion finely diced
  • 4 cloves fresh garlic minced
For the Southwest Chili Spice Blend
  • 1 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
For the Velvety Cream Cheese Finish
  • 8 oz block cream cheese cubed and softened to room temperature
  • 1 cup Monterey Jack cheese freshly shredded
  • 2 tbsp fresh lime juice about 1 whole lime
For Garnish & Serving
  • Fresh cilantro chopped
  • Fresh avocado diced or sliced
  • Crispy salted tortilla strips or tortilla chips
  • Fresh jalapeño slices and lime wedges

Method
 

Step-by-Step Instructions
  1. Assemble in Slow Cooker: Place whole raw chicken breasts in the bottom of a 6-quart slow cooker. Add drained cannellini beans, drained sweet corn, diced green chilies, diced onion, and minced garlic directly over the chicken.
  2. Season & Pour Broth: In a small bowl, whisk together the cumin, chili powder, oregano, smoked paprika, onion powder, sea salt, and black pepper. Scatter the spice mixture evenly across the ingredients, then pour the chicken broth over everything.
  3. Slow Cook to Tender: Cover with lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until chicken breasts are completely tender and reach an internal temperature of 165°F.
  4. Shred the Chicken: Transfer chicken breasts to a cutting board and shred into bite-sized ribbons using two forks. (Pro-tip: Scoop out 1/2 cup of the cooked beans, mash with a fork, and stir back into the pot for extra natural thickness). Return the shredded chicken to the slow cooker.
  5. Melt Cream Cheese & Monterey Jack: Add the cubed softened cream cheese and shredded Monterey Jack cheese to the hot chili. Stir well, replace the lid, and cook on LOW for another 15 to 20 minutes until the cheeses melt seamlessly into a rich, velvety soup.
  6. Citrus Finish & Serve: Stir in the fresh lime juice. Ladle the hot creamy chili into deep bowls and top generously with crispy tortilla strips, sliced avocado, fresh cilantro, and extra lime wedges!

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 28gProtein: 34gFat: 15gSaturated Fat: 8gCholesterol: 95mgSodium: 740mgPotassium: 650mgFiber: 6gSugar: 4gVitamin A: 780IUVitamin C: 18mgCalcium: 240mgIron: 3.2mg

Notes

Chef Secrets: 1. Mash a portion of the beans: Mash 1/2 cup of the cooked cannellini beans with a fork and stir them back into the broth. The natural starches create a luxurious, thick body without needing heavy cream or flour slurries. 2. Softened room-temperature cream cheese: Cut the cream cheese into 1-inch cubes and let it come to room temperature before adding. This prevents temperature shock and guarantees a silky, lump-free melt into the hot chili. 3. Finish with fresh lime juice: A generous squeeze of fresh lime right before serving provides bright acidity that perfectly cuts through the rich dairy creaminess.

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