White Chicken Chili (Southwest Chicken Chili)

White Chicken Chili @glutenfreemakeover.com


On Friday, I had a soup luncheon at school. I am forever running late so, I figured the best thing was to make my soup the night before and let it cook all night. Best decision EVER!

I made a delicious white chicken chili for the luncheon. It even made enough for dinner tonight! And, once again, my crockpot proved it’s worth when I warmed up the leftovers in it while I shopped.

*Disclaimer: yes, I know that black beans in a white chicken chili is an abomination. I’ve received enough emails that if I didn’t already, I have no doubts now. haha
If it helps, think of this more as a Southwestern Chicken Chili – the beans, the corn, the tomatoes, and chilis. Super good. Super yum.

White Chicken Chili
Serves 6-8

3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)

1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.

***Per many questions:
Ro*tel is a brand of diced tomatoes and chilis. In the event you don’t have Ro*tel, you can easily sub in some plain diced tomatoes with some green chilis.
Also, I have often subbed low-fat cream cheese in this recipe and it has still come out really good. Definitely a great go-to option if you are cutting calories and fat.

If you like this recipe, make sure you check out these recipes as well:
Chicken Pot Pie Soup
Creamy Country Chicken with Biscuits
French Onion Soup


10 thoughts on “White Chicken Chili (Southwest Chicken Chili)

  1. Have you done this one as a freezer meal? I know you can freeze cream cheese, but the consistency is not the same once thawed. I’ve used frozen cream cheese in casseroles and cannot tell the difference, but never used in soups/chilli.

    • I don’t do a lot of freezer meals, so I have not done this one. However, I had this question on my other board and I consulted a knowledgeable friend.
      She suggested just mixing up the soup minus the cream cheese. Then, on the day you cook it, add the cream cheese.
      The cream should last in the fridge for 3-4 weeks if you choose to go that route. Or just freeze the cream cheese and add the frozen blocks to the top of the soup mixture.

      Sorry. I’m not a lot of help with this. The only time I did any freezer cooking was before I had my daughter and that was almost 2 years ago!
      I need to get back into it, huh? 🙂

  2. I’ve made a few freezer crockpot meals recently (haven’t been able to try them all yet) and posted about it on Facebook. Because of that people at church have become interested in it and want to start monthly freezer meals workshops. So, now I’m searching the www and looking for recipees to use, but want to make sure they are flavorful, don’t look gross, and easy to convert to freezer meals. 2 of your recipees will probably be used in our first workshop.

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