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Creamy Chicken Chili Recipe
Traci Wennerholm
Enjoy a steaming hot bowl of this delicious creamy chicken chili recipe. Every bowl is filled with chunks of white chicken breast, white beans, and diced corn. A splash of cream finishes out the chili.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
0
minutes
mins
Total Time
6
hours
hrs
10
minutes
mins
Course
Soup
Cuisine
American
Servings
6
servings
Calories
407
kcal
Equipment
slow cooker
Ingredients
1x
2x
3x
4
boneless skinless chicken breasts
1
yellow onion
diced
2
cloves
garlic
minced
24
ounces
low sodium chicken broth
2 15
ounce
cans great northern or white beans
2 4
ounce
cans mild diced green chiles
1 15
ounce
can whole white kernel corn
drained
1
teaspoon
salt
½
teaspoon
black pepper
1
teaspoon
cumin
¾
teaspoon
oregano
½
teaspoon
chili powder
¼
teaspoon
cayenne pepper
small handful fresh cilantro chopped
4
ounces
cream cheese softened
¼
cup
cream
milk or non dairy milk
Instructions
Place all ingredients minus the cream cheese and milk. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove the chicken and shred. Return to the slow cooker and add the cream cheese and cream. Stir until cream cheese is melted.
Notes
Serve chili topped with monterrey or pepperjack cheese, tortilla strips, sour cream, avocado and additional cilantro if desired.
Nutrition
Calories:
407
kcal
Carbohydrates:
43
g
Protein:
31
g
Fat:
14
g
Saturated Fat:
7
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
0.01
g
Cholesterol:
79
mg
Sodium:
695
mg
Potassium:
1131
mg
Fiber:
8
g
Sugar:
8
g
Vitamin A:
553
IU
Vitamin C:
17
mg
Calcium:
132
mg
Iron:
5
mg
Keyword
chicken chili recipe, creamy chicken chili, creamy chicken chili recipe
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