Chili made with chicken that is hearty and has a kick from RO*TEL® tomatoes. It is creamier and richer than a typical white chicken chili made with stock. Simply place everything in the slow cooker to assemble. If there is a chili cook-off or tasting, this one will stick out among the rest. It is presented to our local chili tasting every year and is always the first to be devoured! If preferred, garnish with chopped cilantro, green onions, and Cheddar cheese before serving.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 skinless, boneless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can corn, undrained
- 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (8 ounce) package cream cheese
Instructions
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
- If you want it more zippy, add one 4-ounce can of diced jalapeños with the corn.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 11 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 1323 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I put in one extra chicken breast and ended up putting in a little hot sauce. Definitely a keeper.
I wish I could give this more stars! It is so good the first time I made it me and my roommate moaned through the whole first bowl and I say first because we both had a seconds it was gone if not the next day the morning after cuz I think she was eating it for breakfast lol it is so so good. And I just want to say the people that did not give it five stars are the people that changed the recipe go figure.
I made a few changes and this was great! I added a cup of chicken broth for extra liquid and threw in half a can of pumpkin puree I had on hand. I used reduced fat cream cheese. Next time, I’ll add the beans closer to the end of the cooking time and omit the corn.
I’ve made this recipe to the tea several times. It’s really great, but I’ve noticed it’s pretty dry. Still trying to figure out how to make it with more juice.
This is a wonderful recipe! It is easy and quick and tastes great. Thanks for contributing it!
Agree with another reviewer; this should be classified as a soup because of its consistency. In my opinion, it needs more spices to give it the true chili flavor. I used a package of skinless, boneless chicken thighs as a personal preference. It tasted pretty bland, and I probably would not cook it again.
Made this tonight exactly as written except I added the cream cheese after shredding the chicken. Had my niece and nephew for dinner and both loved it. Nice blend of flavors. This is going into the permanent rotation.
The cream cheese was a wonderful addition to this recipe. I do make this on a regular basis. Ro-tel tomatoes have been a staple in my meat chili. I use Goya small red beans and black beans. My kids never liked the larger beans. Using the chicken is a little less fat ! When time allows I sometimes cut up chicken and brown and then add to the crock pot. Try the cream cheese ! Excellent !
Excellent!! Leftovers are just as good, if not spicier!!!
Followed the recipe except I added an 8 ounce can of diced green chilis to give it more heat. It had a bite after that but was not too hot. It really turned out better than it looked. I will definitely be making more of this.
I made this recipe exactly as instructed and I thought it came out great! Both my kids liked it as well. Definitely a keeper!
It was Good!! Think I will make this from now on. One thing that I did differently: My mom (who was an excellent cook) once told me that the bone in meat gives soup (or caldo as we would say) its flavor. That my be more so with beef and pork roast but I thought to try it here. So I put 2-1/2 larger boned chicken breast in the Slow Cooker along with the other ingredients. The cream cheese I left out to soften for 6 hours. As 6 hours passed by, I took the cooked chicken breast out of the slow cooker, easily took the meat off the bones with forks, discarding the bones and then I shredded the meat. Added in the Cream Cheese (cubed). Stirred it all together. After another hour, I stirred all the ingredients good making sure that the Cream Cheese was dissolving. Another 30 minutes later, stir good making sure that the Cream Cheese is dissolved. It was GOOD!!
It was very good as written. My only complaint was there was very little liquid to actually be a soup. I live in Denver so the altitude could affect this recipe. Still a great recipe.
Very easy to make and delicious!!! Thanks
This is the best chicken chili I have had. I added a can of mild green Chile’s and at the end put in a little cilantro and lime juice. I will definitely make this again!
I added green chile and I added the cream cheese at the very end and let it cook an extra 15-20 minutes. Add some raw onion and cheese just before serving for that extta pop! I know from a similar recipe (fiesta chicken) that adding the cream cheese at the begining is a BAD idea. That said I’m definitely making this again because it came out absolutely delicious!
Very good! Made it as written. Surprised at how flavorful it was, didn’t add any salt or pepper.
This recipe is so easy and delicious. Made it as written and wouldn’t change a thing. Definitely will make this again.
Super easy, fast and delicious. I made this in a pot on the stove using canned chicken still very good especially with a variety of toppings (cheddar, tortilla strips, green onions, cilantro)
We pre diced the cx meat and added fresh ancho peppers from garden. Add cream cheese 2/3 way thru cooking. Finish top with fresh squeeze lime juice and crunched up tortilla chips for a chili tortilla soup ending. Nice crunchy texture. Pair with ice cold beer. A winner.
Made it according to recipe. Very easy to make and very flavorful. I used the Rotel tomatoes; gave it a nice kick. We loved it.