Southwest Creamy White Chicken Chili

Southwest Creamy White Chicken Chili (stovetop & slow cooker method) is a cozy, satisfying, healthy meal of pure comfort. This meal is full of flavor, has just the right amount of heat, and is ready in less than 30 minutes!

Serve with a side of Green Chile Cheese Quesadillas.

Southwest Creamy White Chicken Chili

For the quick 20-25 minute version, you’ll start with a rotisserie chicken (or baked, broiled, grilled, or boiled chicken). 

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-quart Le Creuset braiser pan with lid, but you can use any large pot with a lid.) Heat it on low until the cream cheese melts. Whisk the mixture so it becomes creamy. Add the cooked, shredded or cubed chicken, drained black beans, drained cooked corn, salsa, and heavy cream. Bring to a low boil, then reduce the heat to a simmer. Simmer for 15 to 20 minutes with the lid on. (scroll down for full, printable recipe). Taste and add salt if needed.

Serve hot with a side of cornbread. I particularly like Hoecakes and Chile Cheese Bacon Corn Bread with it.

Slow Cooker Method

There’s really no need to make this in the slow cooker if your chicken is already cooked. However, here are directions for uncooked chicken in the Crock-Pot.

First, for easier cleanup, I recommend lining your slow cooker with a liner. Be sure to get the size that fits your Crock-Pot.

Place your uncooked chicken breasts (or thighs) on the bottom of the slow cooker. The FDA does not recommend putting frozen chicken in slow cookers because it can take too long to cook through.

Next, add the chicken broth, cooked and drained corn, drained black beans, salsa, salt, pepper, cumin, chili powder, minced dried onion, ranch seasoning, and heavy cream to the slow cooker, then top with cream cheese. (If you’re using store-bought Ranch seasoning, you may want to wait and add the salt, if needed, after it’s cooked and you have taste-tested.)

Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 hours. Remove the chicken from the slow cooker and shred or cube it. Stir the cream cheese until it’s smooth if it hasn’t fully melted into the mixture. Add the chicken back into the slow cooker, stir, and serve.

You’ll want to save 25+ Slow Cooker Meals for Busy Weeknights. Similar flavored recipes include Southwest Skillet Blackened Chicken Recipe, Dr. Pepper Chili, and Southwest Blackened Chicken Salad

Can I make Southwest Creamy White Chicken Chili in an Instant Pot?

Yes! Place the chicken breasts and 2 cups of chicken broth into the instant pot. Set on high pressure for 20 minutes.

After natural depressurizing, remove the chicken breasts and cube or shred them.

Transfer back into the instant pot and add the remaining ingredients, ending with the cream cheese on top.

Set on manual high pressure for another 20 minutes.

Once the steam is released or the Instant Pot has depressurized, open it, and stir everything together. Serve.

HOW DO I SERVE SOUTHWEST CREAMY WHITE CHICKEN CHILI?

Of course, it’s good without any toppings or you can dress it up!

A handful of Frito corn chips or tortilla chips on top of your bowl of Southwest Blackened Chicken Salad is good. Also, a dollop of sour cream and chopped cilantro add great flavor. And, avocado slices add another creamy element.

Green onions add nice color, flavor, and crunch to many dishes.

Grated cheddar, pepper jack, Monterey, or just about any cheese would be good on this soup.

Finally, I feel like crumbled bacon is good on everything. Give it a try too!

Southwest Creamy White Chicken Chili Tips

I recommend using Philadelphia cream cheese. I’ve found it melts more smoothly than off-brands. I don’t recommend using low-fat or fat-free cream cheese.

To incorporate the cream cheese into the chicken broth, I suggest adding room-temperature cream cheese to the broth before adding the chicken or vegetables.

Whisk it until it melts. If you are cooking the chicken in the broth, simply remove it, then shred or cube it. Then, add the cream cheese into the broth, and whisk until it melts. Finally, add the chicken and the remaining ingredients.

You can easily double or triple Southwest Creamy White Chicken Chili to feed a crowd.

Add 12 additional ounces of cream cheese, and it’s a wonderful dip!

You can substitute Northern beans or your favorite bean for the black beans. You can also omit beans altogether.

I just love the steam bags of frozen corn, but you can use any frozen corn, cooked fresh corn, or drained canned corn. You can also use a can of creamed corn. 

I’m a white-meat chicken person, but you can use thighs, legs, or whatever chicken part you like or have on hand.

I used chunky, mild Casa Mammita salsa.

Ranch seasoning in Southwest Creamy White Chicken Chili is the dry seasoning, not salad dressing. You can use store-bought or make it with my Homemade Ranch Recipe, which has no salt in it.