Southwest Creamy White Chicken Chili
In the post above, I have included alternative methods for cooking: stovetop (20 minutes), stovetop long version, slow cooker, and instant pot. I also give substitutions and tried to address any questions you may have.
Servings 6 servings
Calories 262kcal
Ingredients
- 2 large chicken breasts cooked and chopped
- 2 cups chicken broth
- 2 15-ounce cans black beans rinsed and drained
- 10 ounces corn cooked and drained
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried minced onions or onion powder
- 2 tablespoons ranch seasoning mix not dressing
- 1 cup chunky salsa
- ¼ cup heavy whipping cream not whipped
- 4 ounces cream cheese Philadephia brand, at room temperature, cubed
- ½ teaspoon salt optional or adjust to taste
Instructions
- Pour the chicken broth, pepper, cumin, chili powder, dried minced onions, ranch seasoning, and cubed cream cheese into a large Dutch oven or braiser pan. (I used my favorite 5 quarts Le Creuset braiser pan with lid, but you can use any large pot with a lid.)
- Heat ingredients on low until cream cheese melts. Whisk the mixture so it becomes creamy.
- Add the cooked chicken, black beans, corn, salsa, and heavy cream. Stir to combine. Bring to a low boil then reduce heat to simmer. Simmer for 15 to 20 minutes with the lid on.
- Taste and add salt if needed.
- Serve immediately.
- Store in an airtight container in the refrigerator for 3 days. Reheat leftovers in the microwave or stovetop.
Nutrition
Calories: 262kcal | Carbohydrates: 17g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 1316mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
