It's winter in Michigan! That means soup and chili is a regular on our menu. We like white chicken chili, and I have a few different recipes that I use when I make it. I made some last week and decided to combine a few recipes to make this batch. I have to say, I think this was the best! One of my recipes has black beans and Bob isn't a fan so he enjoyed the Northern beans. The corn adds a pop of flavor and the cream cheese and ranch seasoning makes such a nice creamy base. You can choose the heat level you like for the Rotel and salsa. I used medium and it had just a little kick.
Crockpot White Chicken Chili
2 chicken breasts, cooked and cubed
3 15.5 ounce cans Great Northern beans, drained and rinsed
1 can Rotel, with liquid
1 can corn with liquid
4 ounce can green chilies with liquid
16 ounce Salsa
2 cups shredded cheddar cheese
1 envelope ranch seasoning
1 teaspoon cumin
8 ounces cream cheese, cubed
Place all ingredients in crock pot and stir to combine. Cook on low for about 4 hours. Prior to serving, stir again to mix in melted cream cheese and cheddar cheese.
Serve with toppings of choice; tortilla chips, sour cream, additional cheddar cheese...
Oh you got me at cream cheese!
ReplyDeleteDear Mari, thank you so much for sharing your recipe 😊
ReplyDeleteLooks delicious! Thank you for another winning recipe! Stay warm!
ReplyDeleteIt looks SO comforting!
ReplyDeleteOh, that looks so good!!! I need to think about trying this one. Thank you for your wonderful recipes. You come up with some really good ones!!
ReplyDeleteSoups, stews and chili are SO good this time of year.
ReplyDeleteI make a similar recipe. For sure the salsa makes the difference!
ReplyDeleteNow, this kind of food is right up my alley!
ReplyDeleteI wish Dave's palate liked it as much.
I may try to make it anyway ... Suzy's got to eat what she likes sometimes ... (:0)
Sue
Yum, I love hot soup. 🥰
ReplyDeleteThis kind of recipe has always been a hit with me!!!!
ReplyDeleteThis sounds so good and we live for the soups and chilis over here all winter! Already copied this one to try. Thanks Doll! 💗 Stay cozy!!
ReplyDeleteIt looks good, but a little spicey with the Rotel for me.
ReplyDeleteYep chili and soup on our menu too. Love them. Janice
ReplyDeleteSounds and looks delish! I just made a pot of stew, but your chili makes me want that now too.
ReplyDeleteOh boy does that look delicious. Another one for me to try. You come up with the best recipes!!!
ReplyDeleteThis sounds great! How many servings does this recipe make? (approx)
ReplyDeleteSounds delicious
ReplyDeleteYou can't beat soup and chili during the colder months and you have certainly been experiencing cold, snowy weather recently!
ReplyDeleteMany thanks for sharing this recipe, looks so good.
Stay warm and safe.
All the best Jan
yummy yum
ReplyDeleteIt looks very tasty and hearty!
ReplyDeleteLooks tasty. 😋 here it is salad!
ReplyDeleteIt's amazing how most things we like have the same ingredients in slightly different form. Audrey taught me to make Fiesta Chicken, which is four or five boneless skinless chicken breasts cooked on high for four hours with one can of Rotel, one can of Mexicorn, one can of black beans, one block of cream cheese, and a packet of Fiesta Ranch seasoning. It's out of this world. I could eat it every day! Great served over rice as it's thicker than chili But I will be trying this recipe of yours sooner rather than later! Love it xoxo 🏴☠️
ReplyDeleteLooks delicious...and perfect for this winter we are pushing through! I think I will add to my menu board!!:)
ReplyDeleteWe really enjoy a recipe very similar to this too...I believe the "secret" ingredient is the Rotel with the green chilis. I make a different soup at least once a week. We are having winter weather here in Virginia. I can only imagine what your usual winters must be like... though I love the snow!
ReplyDeleteIt's 4 degrees here today. Definitely a crock pot kind of winter!
ReplyDeleteYummo, Mari! I knew there was cream cheese in there, just from the picture. Delicious! Love, Andrea xoxo
ReplyDelete