Easy White Chicken Chili
A comforting and creamy white chicken chili recipe, perfect for a cozy meal.
45m6Servings
Nutrition
473kcal
36gProtein
22gCarbs
27gFat
Ingredients
Olive Oil
1 tbsp
Onion
1 medium
Chicken Broth
2 cups
White Beans
30 oz
Corn
15 oz
Rotel Diced Tomatoes with Green Chilies
10 oz
Chili Powder
1 tsp
Cumin Powder
1 tsp
Salt
To taste
1 tsp
Ranch Dip Mix
1.5 oz
Chicken Breasts
2 pieces
Cream Cheese
8 oz
Fresh Lime Juice
1 tbsp
Equipment
Dutch Oven
Instructions
1Sauté Aromatics
5m
5mHeat Pot and Oil
Heat a 6-quart enamel-coated Dutch oven over medium heat and add 1 Tbsp olive oil.
Sauté Onion
Add the finely diced onion and sauté for 5 minutes until softened.
2Combine Ingredients
25m
25mAdd Liquids and Beans
Add chicken broth, drained white beans, drained corn, and Rotel diced tomatoes with their juice.
Season Chili
Season with chili powder, cumin powder, 1 tsp salt, and the ranch dip mix packet. Stir to combine.
Cook Chicken
Add the chicken breasts, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce heat, cover partially, and simmer for 20-25 minutes, or until the chicken is tender and easy to shred.
3Finish the Chili
8m
8mShred Chicken
Remove the cooked chicken breasts to a bowl and shred them into bite-sized pieces using two forks.
Add Creaminess
Return the shredded chicken to the pot. Add the cubed cream cheese and fresh lime juice. Stir until the cream cheese is incorporated and the chili is smooth.
Simmer and Thicken
Continue to simmer for 5 minutes. Taste and adjust seasoning with more lime juice or salt if needed. Simmer for another 3 minutes, or until the chili reaches your desired thickness. Note that it will thicken further as it cools.
Tips
For a milder chili, use only 1/2 tsp of chili powder.
The chili will thicken as it cools, so aim for a slightly thinner consistency than you desire when serving.
Serve with your favorite toppings such as avocado, shredded cheese, cilantro, or sour cream.