Crockpot White Chicken Chili

📝 Ingredients

• Chicken breasts, trimmed of fat
• 1 tsp salt
• ¼ tsp black pepper
• 1 can diced tomatoes with green chiles
• 2 cans diced green chiles
• 1 cup fire-roasted frozen corn
• 2 cans Great Northern beans, drained and rinsed
• ½ tbsp onion powder
• 2 tsp oregano
• 2 tsp garlic powder
• 3 tsp cumin
• 1 tsp paprika
• 1 tbsp chili powder
• 2 cups chicken broth
• 1 (8 oz) package cream cheese, softened to room temperature
• ⅛ cup chopped cilantro
• Optional Toppings:
• Fritos Scoops
• Shredded cheese
• Sour cream
• Fresh cilantro

👩‍🍳 Directions

1. 1

   Trim any excess fat from the chicken breasts and place them in the crockpot. Season both sides with salt and pepper.

2. 2

   Add the Rotel, green chiles, frozen corn, drained and rinsed Great Northern beans, all seasonings, and chicken broth.

3. 3

   Cover and cook on high for 4 hours or low for 5–6 hours, until the chicken is cooked through and tender.

4. 4

   Remove the chicken from the crockpot and shred. Set aside.

5. 5

   Add the softened cream cheese to the crockpot and stir until smooth and fully incorporated.

6. 6

   Return the shredded chicken to the crockpot. Add the chopped cilantro and stir to combine.

7. 7

   Serve warm with Fritos Scoops and your favorite toppings.

💡 Tips for Success

• Soften the cream cheese: Let the cream cheese sit at room temperature before adding it to the crockpot. This makes it easier to stir in smoothly.
• Shred the chicken separately: Remove the chicken before adding the cream cheese. This gives you room to stir the cream cheese into the broth until smooth before adding the chicken back.
• Make it your own: Add extra green chiles for more flavor or adjust the seasonings to your liking.
• Serving suggestion: Fritos Scoops are my favorite for serving because they're perfect for dipping into the thick, creamy chili.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.