Saturday, February 27, 2016

The Laziest Recipes Ever: Creamy White Chicken Chili

I think I love to make soup because the prep work is usually so soothing to me.

Finely mince some onions, chop a few carrots, shred chicken....these are the methodical kitchen tasks that ultimately allow me to forget the worries of the day and become mesmerized by a simmer pot of soup.

This, however, is not one of those quaint soup recipes. This is a "dump it all it, turn the switch and get on with your shit" kind of recipe.

...sorry about the swearing- I'm on a lot of cold medicine right now. Inhibitions are at a minimum.

So anyway- here's the point. If you're looking for a flavorful, hearty, stick-to-your-ribs kind of dinner but you just can't be bothered with all that classic prep work then THIS is your kind of recipe, dahlin'.

We start with this cast of characters:


We toss all that into the slow cooker, along with some frozen chicken breasts...


Mhm......now we're cookin'.

And before your very eyes, we've made Creamy, Dreamy, White Chicken Chili.


And we pack up leftovers for our husband to take to lunch and include FRUIT and VEGETABLES and BREAD so he doesn't complain about only eating delicious, delicious soup.

Inhibitions. Gone.

Creamy White Chicken Chili


  • 2-3 frozen chicken breasts*
  • 1 can spicy black beans (regular are fine too!) - drained and rinsed
  • 1 can corn (undrained)
  • 1 can fire-roasted Rotel (again, regular is fine)
  • 1 small can chopped green chilis 
  • 1 packed Ranch dressing mix
  • 1 TB chili powder
  • 1 generous tsp each cumin, granulated garlic, onion powder, red pepper flakes, fresh ground black pepper
  • 8 ounces full fat cream cheese**
Place whole, frozen chicken breasts in bottom of slow cooker. Add all ingredients and seasoning. Stir, then top with cream cheese. 

Cover and cook on low for 6-8 hours, stirring about halfway through cook time to incorporate the melting cream cheese. Before serving, remove chicken breasts and shred. Return shredded chicken to pot and allow to rest for 10-15 minutes on 'warm'. If the chili seems overly thick, add in a splash of chicken broth.

Serve with crusty bread, tortilla chips, and your favorite chili fixins'.



*Frozen chicken breasts add a touch more moisture to the overall dish, so if you use fresh chicken, be sure to watch the liquid level and add in a splash of chicken broth as need.

**If you decide to use a reduced fat cream cheese, hold off on adding it to the slow cooker until the last 1/2 hour of cooking, otherwise you may end up with separated/curdled cream cheese. Same advice if you decide to cook the soup on high for 3-4 hours. I've made this soup a few times with the cream cheese added at the beginning and have never had a problem with full fat cream cheese- just be sure to stir it about halfway through!

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