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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is a slow-simmered Tex-Mex soup made with tender shredded chicken, cannellini beans, and sweet corn for a creamy, lightly tangy finish. Cook it low for hours, then stir in cubed cream cheese for a smooth texture that clings to every bite.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and chili base
  • 2 lb boneless skinless chicken breasts
  • 2 can (15 oz) white cannellini beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (4 oz) diced green chiles
  • 2 cup chicken broth
  • 1 small onion diced
  • 3 garlic minced
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 8 oz cream cheese cubed
Toppings (optional but recommended)
  • 1 Shredded Monterey Jack
  • 1 jalapeños sliced
  • 1 sour cream
  • 1 tortilla chips

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Add ingredients to the slow cooker
  1. Place the chicken breasts in the slow cooker.
  2. Add the cannellini beans, corn, diced green chiles, chicken broth, onion, garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  3. Place the cream cheese cubes on top of the mixture.
Cook and shred
  1. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through.
  2. Remove the chicken and shred it with two forks.
Finish the chili
  1. Stir the cream cheese into the chili until fully melted and smooth.
  2. Return the shredded chicken and stir everything together to combine.
Serve
  1. Serve the chili topped with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

Pro tip: for the smoothest texture, break up the cream cheese cubes with a spoon as you stir so they melt evenly. Store leftovers in the fridge up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze in airtight containers up to 2–3 months and thaw in the fridge before reheating. For a lighter option, use reduced-fat cream cheese (texture will still be creamy, just slightly less rich).