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
Scale
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.
