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1
Creamy Cheesy White Chicken Chili
Submitted by Amber {Sprinkled With Flour} on December 5, 2012 in Chili, Soups
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 cans (15 Oz. Size) White Northern Beans
- 2 cans (15 Oz. Size) Corn
- 2 cans (15 Oz. Size) Diced Tomatoes, Or 2 Whole Tomatoes, Diced
- 2 cans (4 Oz. Size) Chopped Green Chilies
- 1 cup Water Or Chicken Broth
- ½ teaspoons Black Pepper
- 2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
- 1-½ pound Boneless, Skinless Chicken Breasts, Cooked (can Also Use A Rotisserie Chicken)
- 8 ounces, weight Cream Cheese, Softened
- 1 cup Shredded Cheddar Cheese
Preparation Instructions
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.
