When the weather cools, there’s nothing better than a warm bowl of comforting, creamy white chicken chili recipe. This simple and satisfying stovetop recipe is perfect for chilly days and uses easy-to-find pantry ingredients. Follow along to make a delicious, hearty white chicken chili recipe your family will love.
Ingredients for White Chicken Chili Recipe
- 2 chicken breasts (cut in half if large)
- 2 cans (15 oz each) of white beans (Cannellini or Great Northern), drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) corn, drained
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 packet ranch seasoning (dip or dressing mix)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon salt (plus more to taste)
- 8 oz cream cheese, cut into cubes
- 1 tablespoon fresh lime juice
Instructions
Step 1: Prepare Ingredients
- Drain and Rinse Beans and Corn – In a sieve or colander, drain and rinse the white beans to remove excess starch and salt. Drain the corn and set aside.
- Chop Onion – Finely chop one medium onion, prepping all ingredients for quicker cooking.
Step 2: Start Cooking
- Heat Oil and Saute Onion – In a large Dutch oven or soup pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until softened.
- Add Broth and Main Ingredients – Pour in the chicken broth, followed by the drained beans, corn, and the can of diced tomatoes with green chilies (including juice). Stir to combine.
Step 3: Season the White Chicken Chili
- Add Seasonings – Add one packet of ranch seasoning, a teaspoon of chili powder, cumin powder, and salt. Stir well to blend the flavors.
- Add Chicken – Place the chicken breasts into the pot, making sure they’re fully submerged in the liquid. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 20-25 minutes until the chicken is tender and easy to shred. If you prefer a thicker white chicken chili recipe, you can simmer uncovered to let the liquid reduce.
Step 4: Add Cream Cheese and Shred Chicken
- Add Cream Cheese – Once the chicken is cooked, remove it from the pot and set it aside. Add the cream cheese cubes to the pot and let them melt into the chili, stirring occasionally. This will create the creamy texture white chicken chili is known for.
- Shred Chicken – Using two forks, shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
Step 5: Add Final Touches
- Season to Taste – Squeeze in about a tablespoon of fresh lime juice and add salt to taste. Let the chili simmer for a few more minutes until it reaches your desired thickness. Remember, white chicken chili thickens as it cools.
Serving Suggestions for White Chicken Chili
Top your white chicken chili with some or all of these delicious toppings:
- Shredded Monterey Jack cheese (or your favorite cheese)
- Diced avocado
- Chopped fresh cilantro
- Sour cream
- Tortilla chips
This creamy white chicken chili recipe is deliciously thick and satisfying. It’s ideal for cozy evenings and pairs perfectly with a warm side of tortilla chips.
Read More:
Delicious Chicken Curry Recipe with Coconut Milk
Tips and Variations
- Rotisserie Chicken Option – For a quicker white chicken chili recipe, use store-bought or homemade rotisserie chicken. Simply shred it and add it directly to the pot after the cream cheese has melted.
- Adjust Spice Level – This white chicken chili recipe uses a moderate amount of chili powder for a mild kick. Feel free to add more if you prefer it spicier.
- Storage and Reheating – White chicken chili can be stored in the fridge for up to 3 days. Reheat on the stovetop or microwave, covering the bowl in the microwave to prevent splatter.
Enjoy this easy, comforting white chicken chili recipe on chilly nights or make ahead for a cozy lunch. This dish is a great option for meal prep or gatherings, as it reheats beautifully and tastes even better the next day.
