We served it over rice. I threw it all together in a matter of minutes. My old recipe for white chicken chili used all heavy cream to make it smooth and creamy, but this one uses reduced fat cream cheese and a splash of half and half!. This was a big hit tonight. I just added some shredded Mexican blend cheese on top of the filling and rolled it up in flour tortillas. I am making this again next week and will keep the beans.
So anything you might top your tacos with can work great as toppings for this chili! This chili looks and sounds delicious! I also used the lowest of fat cream cheese I could find. This chicken is seasoned with chipotle. This recipe has so much flavor from the garlic, chili seasoning, then the cool cream cheese. I made this stovetop instead of crockpot following the directions listed in comments below. I love reaching the end of my day and having supper ready to serve. Crockpot Cream cheese Chicken is also a great choice for those who are gluten-free as it does not contain any flour or grains. This is already on the menu again this weekend! Take the chicken out to shred.
As Karen said, it makes a ton. All that's left is the rice! After that I was reading about adding tortilla shells for added crunch. I had to Google to find this recipe and read how you created your blog so you could access your favorite recipes from anywhere. While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. Anonymous Love this recipe, thank you. We've made it 3 times this month! Anonymous This recipe is soooo delicious! I would start out by sautéing the onions in the pot, just to make sure they soften, then add the rest of the ingredients except the half and half and cream cheese.
This White Chicken Chili is the perfect change-up from a tomato-based chili. Trust me — you want to include them all to get some great flavor! Ancho chili powder comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat. I loved how you can throw in frozen breasts, and I also appreciated that this only made a small-ish amount. Thank you so much for the recipe. I leave them out of the soup since not everyone is a fan but I can guarantee you I have my bowl topped of with some! This is already on the menu again this weekend! Kitchen Tools and Products I use to make this recipe:Â — since my old crock pot developed a crack, I have been using this one and I love it. Top with seasonings and ranch mix.
Tons of great flavor, with a little less calories. Switching out the canned corn for fresh so I will report back. Great with tortilla chips and garnished with shredded Mexican cheese. I also added some extra things i had in the pantry like canned mixed vegetables, bulgar wheat, and canned green chilis and it turned out amazing. The crispy tortilla chips the avocado the lime in the sour cream, all of it is absolutely delicious. If you want to only use water, you can do that too but I like the flavor the chicken broth adds to the chili. I thought the measurements for cumin and chili powder looked reversed, but I did mine as stated and it was delicious.
A double recipe is in the crockpot now for tonight's New Year's Eve party! I didn't add the cheese until the end because I didn't have any in the house and brought it home from work after it was done. Watch How to Make Creamy White Chicken Chili in the video or check out the recipe card for full details. This recipe has won a few awards for readers and nothing makes me happier! But still not 11 points so still a pretty healthy option! Remove chicken and shred, then return to the pot. I also added a little lime flavored yogurt for a tiny bit of bright tartness… it must have worked because I just won our chili cook-off at work! If you have a dinky one, half it. We made a few adjustment just because we like a thick chili… Doubled the chicken Reduced the stock to 16 oz.
I blended an extra can of beans and added to the pot, then ended up discarding some of the liquid. After the positive reaction at home, I made the recipe last night for the chili cook-off today and let it cook on low for 8 hours overnight. Third, I used 6 cans of beans. Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Take the chicken out to shred. Loved it, thanks for sharing! I've since made it just for me, as it freezes well. Anonymous Made this yesterday and there was nothing left.
So you have 46 points for the entire recipe. I have given this recipe to many friends who have asked for it. I made this last night, and it turned out really good. I even already have a food blog created. I may serve it up enchilada style with added shredded cheese.
This recipe is huge and barely fit into my crock pot. I froze some and still had some leftover. And easy for me cause it cooks I the crockpot all day until I stuff the soft shells! Can be used to bring to a party as a dip with tortillas, or served over rice as I do at home with crushed tortillas over the top. Come dinner time, open up the crock pot and admire the magic. You can also serve this as a dip with tortilla chips.