White Chicken Chili recipe is a comforting, creamy, and flavorful dish, perfect for chilly evenings. This easy recipe uses pantry staples and is packed with protein, fiber, and delicious spices. Whether you’re making it for a family dinner or meal prepping for the week, this chili is sure to be a favorite.
Ingredients
- 2 chicken breasts
- 2 (15 oz) cans white beans
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can corn
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 4 cups chicken broth
- 1 packet ranch seasoning
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp salt
- 8 oz cream cheese, cubed
- 1 tbsp lime juice
Directions
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Cut the chicken breasts in half if they are too large.
- Drain and rinse the white beans and corn.
Step 2: Sauté the Onions
- Heat a large pot or Dutch oven over medium heat.
- Add olive oil and chopped onions.
- Sauté for about 5 minutes until softened.
Step 3: Combine the Ingredients
- Pour in the chicken broth.
- Add the drained white beans, drained corn, and diced tomatoes (with juice).
Step 4: Season the Chili
- Stir in ranch seasoning, chili powder, cumin, and salt.
- Mix well to evenly distribute the flavors.
Step 5: Cook the Chicken
- Place the chicken breasts into the pot, ensuring they are submerged in the liquid.
- Bring to a boil, then reduce heat to a simmer.
- Partially cover and cook for 20-25 minutes until the chicken is tender.
Step 6: Shred the Chicken
- Remove the chicken from the pot.
- Shred it using two forks.
Step 7: Add the Cream Cheese
- Cut the cream cheese into cubes.
- Add it to the pot and stir occasionally until fully melted into the chili.
Step 8: Final Touches
- Return the shredded chicken to the pot.
- Squeeze in fresh lime juice.
- Adjust seasoning with additional salt if needed.
Step 9: Simmer & Serve
- Let the chili simmer for another 3 minutes to thicken.
- Serve hot with your favorite toppings like shredded cheese, avocado, cilantro, and sour cream.
How to Make It Moist
Use bone-in chicken breasts for extra moisture.
Simmer the chili covered to retain liquid.
Stir in cream cheese at the end for a creamy texture.
How Long to Bake (If Using an Oven Method)
- Place ingredients in an oven-safe pot and bake at 350°F (175°C) for 30-35 minutes until the chicken is fully cooked.
- Remove, shred the chicken, add cream cheese, and bake uncovered for another 5 minutes.
Test Kitchen Tips
Thicker Chili? Simmer uncovered for an extra 10 minutes.
Spicier Version? Add extra chili powder or diced jalapeños.
Shortcut? Use pre-cooked rotisserie chicken and reduce cooking time.
How to Store White Chicken Chili
Refrigerator: Store in an airtight container for up to 4 days.
Reheat: Warm on the stove over low heat or microwave in 30-second intervals, stirring in between.
Can You Freeze White Chicken Chili?
Yes! Allow the chili to cool completely, then store in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
nonvegkahani Community Tips & Praise
“Tried this with rotisserie chicken—so quick and delicious!” – rahul k.
“Added extra lime juice for more tang, loved it!” – Rohan S.
“My kids loved this, even though they don’t like spicy food!” – Meera D.
Nutritional Information (Per Serving)
Calories: 320 kcal
Protein: 28g
Carbohydrates: 35g
Fat: 10g
Fiber: 7g
Sugar: 4g