Easy White Chicken Chili Recipe - I Cracked The Code On Flavor!

Ingredients

• 4 teaspoons Better Than Bouillon Chicken Base (dissolved in 4 cups hot water to make broth)
• 4 cups Water (for broth; plus 1 cup extra later)
• 4 cups Rotisserie Chicken (shredded; can substitute cooked breast or frozen chicken)
• 2 cans (15 oz each) Cannellini Beans (drained and rinsed)
• 2 cans (15 oz each) Black Beans (drained and rinsed)
• 1 can (15 oz) Whole Kernel Corn (drained; no rinse needed)
• 1 can (10 oz) Diced Tomatoes with Green Chilies (Rotel brand; optional second can if desired)
• 1 can (4 oz) Chopped Green Chilies (mild) (do not rinse)
• 0.5 cup Sweet Yellow Onion (chopped; can use white onion)
• 3 teaspoons Dry Minced Onion (adds onion flavor without extra moisture)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 packet Ranch Seasoning Packet (adds flavor and helps thicken)
• 3 cloves Garlic (minced or pressed)
• 10 oz Cream Cheese (8 oz block + 2 oz (quarter of second block), cubed)

Instructions

1. Prepare Chicken Broth

   Combine 4 teaspoons Better Than Bouillon with 4 cups hot water in a microwave‑safe bowl and microwave until dissolved, about 2 minutes.

   Time: PT2M

2. Shred Rotisserie Chicken

   Remove meat from bones and shred into roughly 4 cups.

   Time: PT2M

3. Drain and Rinse Beans

   Open the two cans of cannellini beans and two cans of black beans, pour into a colander, rinse under cold water, and let drain.

   Time: PT5M

4. Drain Corn

   Open one can of whole kernel corn and drain; no rinse needed.

   Time: PT1M

5. Prepare Onions

   Chop about half a cup of sweet yellow onion and measure 3 teaspoons of dry minced onion.

   Time: PT2M

6. Measure Spices

   Measure 1 tsp cumin, 1 tsp chili powder, ½ tsp oregano, ½ tsp salt, ¼ tsp black pepper, and open 1 ranch seasoning packet.

   Time: PT2M

7. Add Garlic

   Mince or press 3 garlic cloves and add to the mixture.

   Time: PT1M

8. Combine All Ingredients in Crock Pot

   Add shredded chicken, rinsed beans, corn, 1 can Rotel, 1 can chopped green chilies, chopped onion, dry minced onion, all measured spices, ranch packet, garlic, and the prepared broth into the crock pot. Stir gently to combine.

   Time: PT2M

9. Adjust Liquid Level

   Add 1 cup of water to ensure enough liquid for the larger batch.

   Time: PT1M

10. Add Cream Cheese

    Cube an 8‑oz block of cream cheese plus an additional 2‑oz (quarter of a second block) and stir into the pot.

    Time: PT2M

11. Slow Cook

    Cover the crock pot and set to LOW for 4½ hours.

    Time: PT4H30M

12. Taste and Adjust Seasoning

    After the initial cooking time, stir and taste. Dissolve an additional teaspoon of Better Than Bouillon in a small amount of hot broth and add to the pot for extra richness.

    Time: PT5M

13. Final Cooking

    Replace the lid and continue cooking on LOW for another 1½ hours to meld flavors.

    Time: PT1H30M

14. Serve

    Stir the chili, ladle into bowls, and serve hot. Optional toppings: shredded cheese, cilantro, lime wedges, or tortilla chips.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

7g