Southwestern White Chicken Chili

Last week, after trying this recipe for the first time at Bible Study, I could hardly wait to make it myself. It is creamy and delicious, and really just one of those meals that warms you from the inside out on a cold day. I have had several different types of white chicken chili, but there’s really something special about this recipe. It’s so easy to throw together, too, making it perfect for lazy Sundays after church.



  • 2 cans black beans, drained and rinsed
  • 2 cans corn, not drained
  • 2 cans Rotel, not drained
  • 2 packages ranch dressing seasoning mix
  • 2 tablespoons chili powder
  • 1/2 cup diced onions
  • 2 8oz packages cream cheese
  • 4 boneless skinless chicken breasts


  • Drain and rinse black beans
  • Place chicken flat on the bottom of your crock pot
  • Then, pour cans of beans, corn, and Rotel on top of that
  • Then, sprinkle onions and seasonings on top of that
  • Stir ingredients on top of chicken, then place blocks of cream cheese on top
  • Cover with lid and cook on low for 6-8 hours
  • Use two forks to shred chicken, then stir cream cheese and shredded chicken until the chili is a creamy consistency

Thanks, Macie, for this delicious recipe! It’s one of my new go-to’s!

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