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If you’re like me, you are forever looking for meals that you can just dump in the crockpot and forget about! They are my favorites! Yes, I have some meals we love that require searing meat ahead of time, but this ain’t one of them (pardon my poor English)! If the “dump and go” style is your jam too, this Crockpot Mexican White Chicken Chili is for you!! It could not be easier! Five minutes or less to prep this meal!
As is most of the time the case, I have tried to take the foods my family loves and tweak them to make them cleaner! I am under no delusion that everything I make is 100% clean, but with a little effort, you can improve the quality of almost any meal! I’m not going for perfection here, but just progress toward a cleaner diet without eating salad for every meal! Can I get an amen?? Hehe
Ingredients for Mexican White Chicken Chili
- 3 Chicken Breasts
- 1 Can Organic Black Beans (Drained and rinsed)
- 1 Can Organic Corn (Note: you can alternatively add a bag of frozen corn. If you go this route, add 1/4 cup of chicken broth)
- 2 cans Rotel tomatoes (Original)
- 1 pkg. Organic Ranch Dressing Mix
- 1 tsp. Cumin
- 1 Tbsp. Chili Powder
- 1 tsp. onion powder
- 1 (8 oz.) pkg. of cream cheese
- Optional: Chicken Broth (see first note in the Additional Information and Serving Suggestions)
Let’s Make Mexican White Chicken Chili
- First, place your chicken breasts in the bottom of your crockpot.
- Next, add all remaining ingredients except the cream cheese. Give everything a stir as best you can to combine all the seasonings. (You will notice that I used a bag of frozen corn we had put up last summer so that is why my corn is in chunks.)
- Finally, put the block of cream cheese on top of everything.
- Cook on low for 6 hours. If you are short on time, you could do 3 hours on high.
- Once the soup is done cooking, shred the chicken using two forks, and stir the cream cheese until everything is well blended.
- Enjoy!
Additional Information and Serving Suggestions:
- If you prefer a less chunky, more soupy chili, I would add a 1-2 cups of chicken broth, but it is not necessary. You can see that mine is more chunky. Just add according to your preference.
- If you do not have a ranch dressing mix handy, I have tried a packet of taco seasoning in its place, and it is just as good!
- Serve this topped with sour cream and cheddar cheese with some tortilla chips!! So delicious!
- When this is leftover, it tends to thicken up somewhat! You can still eat it as a thick soup, add some chicken broth when you are heating it up, or it is also delicious eaten thick with tortilla chips–almost like a dip!
- This can be a great main dish or you can serve it along with a Mexican meal as a yummy side–maybe with some tacos or enchiladas!!
- Being a crockpot meal, this is also a great food to take to a pitch-in dinner or potluck style meal.
- Like spicy food? Use your creativity to spice it up a bit! Maybe add some red pepper flakes, cayenne pepper, or your favorite hot sauce. I can guarantee you my husband will be implementing some of these, as nothing I make is ever spicy enough for his taste!
Tell Me What You Think!
Is this something your family would enjoy too?? Did you make it? And if so, what did you think of it? Leave a comment below!
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Need More Inspiration?
Finding yourself needing some more ideas for soup season this year?? Don’t miss this delicious Hamburger Vegetable Soup recipe!
Also check out these great soups from my friend over at Mama’s Front Porch Swing!
Happy Cooking! I hope you all have a wonderful week ahead!
Mexican White Chicken Chili
This yummy chili is a great stand-alone meal or a perfect side to your Taco Tuesday! This delicious, southwest twist on White Chicken Chili will leave you wanting seconds! Also, it's a great option for a potluck meal!
Ingredients
- 3 Chicken Breasts
- 1 Can Organic Black Beans (Drained and rinsed)
- 1 Can Organic Corn (Note: you can alternatively add a bag of frozen corn. If you go this route, add 1/4 cup of chicken broth)
- 2 cans Rotel tomatoes (Original)
- 1 pkg. Organic Ranch Dressing Mix
- 1 tsp. Cumin
- 1 Tbsp. Chili Powder
- 1 tsp. onion powder
- 1 (8 oz.) pkg. of cream cheese
- Optional: Chicken Broth (see first note in the Additional Information and Serving Suggestions)
Instructions
- First, place your chicken breasts in the bottom of your crockpot.
- Next, add all remaining ingredients except the cream cheese. Give everything a stir as best you can to combine all the seasonings. (You will notice that I used a bag of frozen corn we had put up last summer so that is why my corn is in chunks.)
- Finally, put the block of cream cheese on top of everything.
- Cook on low for 6 hours. If you're short on time, you can do 3 hours on high.
This is a recipe I need to try! I love the addition of ranch dressing and cream cheese!
Yes, that makes it extra yummy! And I mentioned this in the notes, but in case it is missed, you can also use a taco seasoning packet if you don’t have the ranch dressing mix on hand! Thanks for stopping in! Katie
Will have to give this a try.
It is sure yummy! 🙂 Katie
This looks like a very delicious recipe! Love its overall texture!
Yes! Let me know if you try it out! Thanks for stopping in today! Katie
Yum, This looks delish!
Yes, it is so good! Katie
We LOVE white chicken chili! Looking forward to rocking this in my crockpot!
Yes, that’s my favorite part! So quick to throw in the crock pot! Katie