Creamy Cheesy White Chicken Chili, filled with hearty vegetables, cream cheese and cheddar.
Drain the beans and corn, then place all ingredients except for the cheddar cheese in a crockpot. Put the lid on and cook on low for 4-5 hours. Stir occasionally. Towards the end of cooking time, stir in the cheddar cheese (I just eyeball it, about 1-2 cups) and allow the cheese to melt.
Note: This dish also works really well made on the stove top, and is super fast to make. Just throw everything in a big pot and heat up. To save even more time, use a rotisserie chicken instead of having to cook your chicken.
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This chili was so good, and so easy to make! I did it on the stove top…I poached some chicken tenders (all I had) and shredded for 15 seconds in kitchen aid stand mixer (a trick someone found/works amazingly) and it was done! A little spicy/creamy/cheesy, I will make this again! 
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Serves: 6 Level: Easy
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Serves: 6 Level: Easy
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