Description
A cozy and creamy white chicken chili made effortlessly in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 8 oz cream cheese
- 1 can corn, drained
- 4 cups chicken broth
- 1 packet ranch seasoning mix
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, cilantro, avocado, sour cream
Instructions
- Combine the shredded chicken, black beans, cream cheese, corn, chicken broth, ranch seasoning, cumin, salt, and pepper in a slow cooker.
- Stir to mix all the ingredients well, ensuring the cream cheese is well-distributed.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes, until the cream cheese is melted and the chili is heated through.
- Stir the chili again to combine everything before serving, and adjust the seasoning if necessary.
- Serve hot with optional toppings like shredded cheese, avocado slices, or a dollop of sour cream.
Notes
This chili can be made ahead and is perfect for meal prep. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg