White Chicken Chili (Easy Stovetop Recipe)

This white chicken chili by Natashas Kitchen will be on your weekly meal rotation this fall. It’s so comforting and creamy with a hint of spiciness– perfect to warm you up this cold season. The shredded chicken is so tender and it tastes incredibly good with the base, and cheese on top. It will surely be a hit on your dinner table! This dinner recipe is easy to make and will only take you about 45 minutes in total.

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Sometimes, when I have a busy schedule, I use leftover chicken breast. It’s perfect for this recipe – trust me! If I don’t have any and want to save some time, I buy rotisserie chicken from the store to make the cooking time faster. You can serve it as is, but I love to add diced avocadoes on top and serve it with tortilla chips, they make this fall or winter soup better!

Chicken Chili Ingredients:

• 1 tablespoon of olive oil
• 1 medium onion (finely diced)
• 2 cups of chicken broth or stock
• 2 (15 oz) cans of white beans (drained and rinsed)
• 1 (15 oz) can of corn (drained)
• 1 (10 oz can) Rotel diced tomatoes with green chilis with juice
• 1 teaspoon of chili powder (use 1/2 teaspoon to make it less spicy)
• 1 teaspoon of cumin powder
• 1 teaspoon of salt or to taste
• 0.4 to 1.5 oz packet ranch dip mix
• 2 chicken breasts
• 8 oz cream cheese (cubed)
• 1 tablespoon of lime juice

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How to Make White Chicken Chili:

Step 1:

Place a 6-quart enamel-coated Dutch oven over medium heat and add 1 tablespoon of olive oil. Once hot, add onion, and saute for about 5 minutes until softened.

Step 2:

Add chicken broth, Rotel tomatoes with juice, and drained corn, followed by chili powder, 1 teaspoon of salt, and ranch packet. Mix everything to combine.

Step 3:

Submerge 2 chicken breasts in the liquid and let it come to a boil. Once boiling, reduce the heat and simmer partially covered for about 20 to 25 minutes or until tender.

Step 4:

Transfer the chicken to a bowl and shred it with two forks into bite-sized pieces.

Step 5:

Add diced cream cheese and lime juice to the Dutch oven and stir to combine. Continue to simmer for 5 minutes or until incorporated. Add more lime juice and season with another 1/2 teaspoon of salt. Let it simmer for 3 minutes or until it reaches your desired thickness.

White Chicken Chili (Easy Stovetop Recipe)