Easy White Chicken Chili (Stovetop Recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 people
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Calories
467 kcal
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Course
Main Course
Easy White Chicken Chili (Stovetop Recipe)
Description
This White Chicken Chili recipe starts with sautéed onions in olive oil, followed by adding broth, canned white beans, corn, and diced tomatoes with green chilis to build a flavorful base. Seasoned with chili powder, cumin, salt, and ranch dip mix, the mixture simmers with whole chicken breasts until the meat is tender and easy to shred. The shredded chicken is returned to the pot along with cubed cream cheese and fresh lime juice, which melt and meld into a creamy sauce. Additional lime juice and salt adjust the final flavor and consistency, with simmering continuing until desired thickness is reached.
The chili is rich and creamy from the cream cheese, with gentle heat from the chilis and spices balanced by the ranch seasoning’s tanginess. The white beans and corn add texture and mild sweetness. It's cooked entirely on the stovetop and allows for flexibility in spice level by adjusting chili powder quantities.
This chili serves well as a filling meal on cooler days and can be accompanied by tortillas, cornbread, or a simple salad. The notes clarify that ranch seasoning packets vary in size, so adjust accordingly to maintain intended flavor balance. The chili thickens further upon cooling and can be reheated gently.
Ingredients
- 1 Tbsp olive oil
- 1 onion finely diced, medium
- 2 cups chicken broth or stock
- 30 oz White beans drained and rinsed, canned
- 15 oz corn drained, canned
- 10 oz Rotel diced tomatoes with green chilis with juice
- 1 tsp chili powder (use 1/2 for mild chili)
- 1 tsp cumin powder
- 1 tsp salt or to taste
- 1.5 oz ranch dip mix packet
- 2 chicken breast
- 8 oz cream cheese cut into cubes
- 1 Tbsp lime juice fresh
Instructions
- Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.
- Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.
- Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.
- Remove chicken to a bowl and shred with forks into bite-sized pieces.
- Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. It will thicken more as it cools.
Notes
- Ranch dip mix packets vary from 0.4 to 1.5 ounces; use enough to flavor around 2 cups of ranch.
- Adjust chili powder to control the heat level, using half for milder chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbs | 43g | |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1286mg | 54% |
| Potassium | 1255mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 173mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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