If you are craving a comforting, flavorful dish that combines a gentle kick with creamy texture, look no further than this Easy White Chicken Chili (Stovetop Recipe) Recipe. It’s the perfect blend of tender shredded chicken, hearty white beans, a touch of spice from chili powder and Rotel tomatoes, and the rich creaminess of cream cheese all simmered together on the stove. This recipe transforms simple pantry ingredients into something truly special and satisfying, offering a bowl of warmth that feels like a cozy hug in every spoonful.
Ingredients You’ll Need
The magic of this Easy White Chicken Chili (Stovetop Recipe) Recipe lies in its simplicity. Each ingredient has a clear role, from the tender chicken adding protein, to the white beans providing a creamy texture, and the spices bringing a vibrant flavor lift that brightens the whole dish.
- 1 Tbsp olive oil: For sautéing the onions to golden perfection, adding a subtle fruity richness.
- 1 medium onion (finely diced): Builds the flavor base with natural sweetness and depth.
- 2 cups chicken broth (or stock): Adds savory moisture and enriches the chili’s taste.
- 30 oz canned white beans (drained and rinsed): Creates a creamy texture and hearty substance without heaviness.
- 15 oz can corn (drained): Offers a touch of sweetness and a fun burst of color.
- 10 oz can Rotel diced tomatoes with green chilis (with juice): Brings a subtle heat and tangy brightness to the mix.
- 1 tsp chili powder: Provides warmth and a mild smoky flavor; adjust for your spice preference.
- 1 tsp cumin powder: Adds earthiness and complexity to the chili’s flavor profile.
- 1 tsp salt (or to taste): Enhances all the flavors, balancing the ingredients perfectly.
- 1.5 oz packet ranch dip mix (*): Introduces a hidden creamy herb note that elevates the chili.
- 2 chicken breasts: The protein star of the dish, tender and easy to shred for perfect bites.
- 8 oz cream cheese (cut into cubes): Melts into a velvety, luscious richness that makes the chili irresistibly creamy.
- 1 Tbsp fresh lime juice: Brightens everything with a fresh citrus zing, balancing richness.
How to Make Easy White Chicken Chili (Stovetop Recipe) Recipe
Step 1: Sauté the Onions
Start by heating olive oil in a large pot over medium heat. Once warm, add the finely diced onions and stir gently. Let them cook for about 5 minutes until they become soft and translucent, filling your kitchen with a sweet, inviting aroma that really sets the stage for the chili.
Step 2: Combine the Base Ingredients
Pour in the chicken broth along with the drained white beans, corn, and Rotel tomatoes with their flavorful juice. Then, sprinkle in your chili powder, cumin powder, salt, and that secret ingredient—the ranch dip mix. Give everything a thorough stir so those spices start to mingle and create a beautiful, fragrant base.
Step 3: Add the Chicken
Place the two chicken breasts into the pot, submerging them fully under the flavorful liquid. Bring the mixture to a gentle boil, then reduce the heat to low and cover partially. Let it simmer for 20 to 25 minutes, allowing the chicken to cook through and become tender enough to shred easily with a fork.
Step 4: Shred the Chicken
Carefully remove the chicken breasts from the pot and transfer them to a bowl. Using two forks, shred the meat into bite-sized pieces, making sure it’s evenly shredded to spread throughout the chili.
Step 5: Finish with Cream Cheese and Lime
Add the cream cheese cubes along with fresh lime juice back into the pot. Stir gently and let the cream cheese melt completely, swirling its rich tanginess through the chili. Taste and adjust seasoning if necessary, adding more lime juice or salt to enhance the balance. Let the chili simmer a few more minutes until it reaches your favorite thickness. Remember, it will thicken a bit more as it cools, sealing in all those wonderful flavors.
How to Serve Easy White Chicken Chili (Stovetop Recipe) Recipe
Garnishes
Enhance each bowl of this chili with garnishes like shredded cheddar or Monterey Jack cheese for an extra cheesy touch, a dollop of sour cream for cool creaminess, and fresh cilantro leaves to add a pop of color and a fresh herbaceous note. Don’t forget a few slices of jalapeño if you love an added spark of heat.
Side Dishes
This chili pairs beautifully with warm cornbread or crunchy tortilla chips for dipping and scooping. A simple side salad with crisp greens and a tangy vinaigrette can add a refreshing contrast to the rich and hearty chili.
Creative Ways to Present
For a fun twist, serve this chili in hollowed-out bread bowls or over a scoop of fluffy rice. You could also spoon it over baked potatoes or even use it as a filling for stuffed peppers to impress family and friends with your culinary creativity.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili feast, let any leftovers cool to room temperature before storing them in an airtight container. Refrigerate the chili for up to 4 days, making for quick and tasty meals throughout the week.
Freezing
This Easy White Chicken Chili (Stovetop Recipe) Recipe freezes well. Transfer cooled chili into freezer-safe containers or bags, label them with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for convenience without compromising flavor.
Reheating
To reheat, warm the chili gently on the stove over medium heat, stirring occasionally to prevent sticking. You can add a splash of broth or water if it seems thick. Microwave reheating works too if you prefer, just make sure to stir halfway through for even warmth.
FAQs
Can I use shredded rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that saves time. Simply add it after the chili base is cooked and simmer just long enough to blend flavors and heat through.
Is this chili spicy?
The recipe offers a mild to moderate spice level thanks to the Rotel diced tomatoes with green chilis and chili powder. If you prefer milder, reduce the chili powder by half or choose mild canned tomatoes. For more heat, add extra chili powder or hot sauce.
Can I substitute cream cheese with something else?
You can swap cream cheese for sour cream or a bit of heavy cream, but cream cheese gives that signature creamy thickness and tang that really makes this chili special. If using sour cream, add it off the heat to avoid curdling.
What is the purpose of the ranch dip mix in this recipe?
The ranch dip mix adds a subtle herbaceous note and a hint of savory tang, making the chili uniquely flavorful. It’s a clever little ingredient that really enhances the dish without overpowering it.
Can I make this chili in a slow cooker?
Yes! Brown the onions first, then transfer all ingredients except cream cheese and lime juice to the slow cooker. Cook on low for 4-6 hours. Add cream cheese and lime juice in the last 15 minutes to finish the dish perfectly.
Final Thoughts
This Easy White Chicken Chili (Stovetop Recipe) Recipe is a true winner for any day you want a comforting, hearty meal without fuss. It’s simple enough for a weeknight and special enough to impress guests. I hope you enjoy making and sharing this cozy bowl of deliciousness just as much as I do.
Print
Easy White Chicken Chili (Stovetop Recipe) Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy White Chicken Chili is a hearty and flavorful stovetop recipe perfect for a cozy meal. Made with tender shredded chicken, white beans, corn, cream cheese, and a blend of spices, it offers a creamy texture and a mild kick from Rotel diced tomatoes with green chilies. Ready in just about 45 minutes, it’s a comforting dish that’s perfect for family dinners or casual gatherings.
Ingredients
Base Ingredients
- 1 Tbsp olive oil
- 1 medium onion (finely diced)
- 2 cups chicken broth (or stock)
- 30 oz canned white beans (drained and rinsed)
- 15 oz can corn (drained)
- 10 oz can Rotel diced tomatoes with green chilis (with juice)
Spices & Seasonings
- 1 tsp chili powder (use 1/2 for mild chili)
- 1 tsp cumin powder
- 1 tsp salt (or to taste)
- 1.5 oz packet ranch dip mix
Proteins & Dairy
- 2 chicken breasts
- 8 oz cream cheese (cut into cubes)
- 1 Tbsp fresh lime juice
Instructions
- Sauté the onions: Heat a 6-quart enamel-coated Dutch oven pot over medium heat and add 1 Tbsp olive oil. Add the finely diced onion and sauté for about 5 minutes until softened and translucent, building a flavorful base for your chili.
- Add broth and ingredients: Pour in 2 cups of chicken broth along with the drained white beans, drained corn, and Rotel diced tomatoes with green chilies (including the juice). Season everything with chili powder, cumin powder, 1 tsp salt, and the ranch dip mix. Stir well to combine all the flavors.
- Cook the chicken: Place the 2 whole chicken breasts into the pot, submerging them in the liquid. Bring the mixture to a boil, then reduce the heat to low and let it simmer partially covered for 20 to 25 minutes, or until the chicken is tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts carefully from the pot and transfer them to a bowl. Use two forks to shred the meat into bite-sized pieces.
- Incorporate cream cheese and lime: Return the shredded chicken to the pot. Add the cubed cream cheese and 1 tablespoon of fresh lime juice, stirring continuously to help the cream cheese melt and blend into the chili, creating a creamy texture. Continue simmering for about 5 minutes until the cream cheese is fully incorporated.
- Adjust seasoning and simmer: Add more lime juice to taste and season with an additional 1/2 tsp salt or as preferred. Let the chili simmer for another 3 minutes or until it reaches your desired thickness—it will thicken further as it cools.
Notes
- You can adjust the chili powder quantity to make the chili milder or spicier.
- Using fresh lime juice enhances the flavor; avoid bottled for best taste.
- If you prefer a thicker chili, simmer a bit longer after adding the cream cheese.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- Serve with toppings like shredded cheese, sour cream, or chopped cilantro for added flavor.
