Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. Tender shredded chicken simmered in a creamy and hearty base is so inviting, especially topped with cheese that melts into the hot chili. It also reheats well so it’s a great make-ahead recipe for meal prep.
We love Chicken chili and we’ve made every variation from Crockpot Chicken Chili to Instant Pot Chicken Chili which produces the most tender chicken. Whichever is your favorite cooking method, this recipe is a crowd-pleaser.
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Chicken Chili Video Tutorial
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Ingredients for Chicken Chili
- Chicken – we use 2 large chicken breasts, but you can sub with leftover roast chicken or storebought rotisserie
- Onion – yellow or sweet onion work great
- Chicken broth – use any kind of chicken stock or bone broth or make your own with water and bouillon
- White beans – try any kind of white beans such as cannelloni, Great Northern, or Navy beans (avoid garbanzo beans). Canned is so easy, but you can also use home-cooked beans
- Corn – drained can of whole kernel corn
- Rotel tomatoes – use a 10 oz can with the juice
- Spices – chili powder and cumin make this mildly smoky and spicy.
- Ranch mix – this is the secret ingredient to add a ton of flavor. Ranch dip or dressing mix packets range from 0.4 oz to 1.5 oz, depending on the brand, but it should be enough powder to make 2 cups of ranch.
- Cream cheese – regular full-fat will give the chili a creamy consistency
- Lime juice – squeezing fresh lime adds a zesty twist
Pro Tip: To save time, use leftover cooked chicken breast or use a store-bought rotisserie chicken. Chili is the best way to repurpose leftover chicken and it never tastes like leftovers.
How to Make Chicken Chili
- Saute onion – heat oil in a dutch oven pot and sautee onion 5 minutes.
- Make chili base – add broth, rinsed beans, drained corn, Rotel tomatoes with their juice, chili powder, cumin, salt and the ranch packet.
- Add chicken – submerge chicken breasts in liquid, bring to a boil then reduce heat and simmer 20-25 minutes until chicken is tender.
- Shred chicken – transfer chicken to a plate and shred with forks into bite-sized pieces.
- Finish chili – add cream cheese pieces, and lime juice and simmer 5 minutes. Add chicken back to the pot, bring to a simmer and season to taste.
Common Questions
You can easily substitute with a cooked rotisserie chicken, just shred the chicken and add it to the pot when you would normally add the shredded chicken back into the chili. Chicken tenders would also work well.
If you prefer a thicker chili, you can leave the lid uncovered during the 20 minute cook time to allow more of the steam to escape.
This chili is very mild. To make it spicier, you can add more chili powder.
You can slow cook chili, letting it putter away in a crockpot for several hours. We have print-friendly instructions for Slow Cooker Chicken Chili.
Lucky for you, we’ve already tested this and posted a tutorial for Instant Pot Chicken Chili. It’s super fast and the chicken becomes super tender.
Serve with
We love to serve this as a main course paired with:
- Instant Pot Baked Potato or Air Fryer Baked Potato
- Tortilla chips
- Diced avocados
- Fresh chopped cilantro
- Shredded Monterey Jack Cheese
- Lime wedges to squeeze over chili
There are so many ways to dress up a bowl of White Chicken Chili. Let me know about your favorite toppings in the comments below.
More Easy Dinner Ideas
If you’re looking for simple, family-approved recipes to add to your regular rotation, here are some of our top-rated dinner ideas.
- Chicken Tortilla Soup
- Easy Stovetop Turkey Chili
- Sloppy Joe Recipe
- Lemon Chicken
- Meatloaf with the Best Glaze
Easy White Chicken Chili (Stovetop Recipe)
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 2 cups chicken broth , or stock
- 30 oz canned white beans, drained and rinsed
- 15 oz can corn, drained
- 10 oz can 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 packet ranch dip mix, *
- 2 chicken breasts
- 8 oz cream cheese, cut into cubes
- 1 Tbsp fresh lime juice
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
Nutrition Per Serving
Filed Under
Can shredded rotisserie chicken be used? If so, when would you add it?
Hi Colleen, that would be fine. Add it towards the end since it doesn’t need to cook through.
This is so good and easy to make. Thanks for another winner!
This is SO good-best white chicken chili recipe!
That’s a hit, Terri!
I just made this tonight, it was SO Good, so easy and a refreshing different recipe. Thank you!
I tried it this weekend. It was very delicious 😋. Our guests loved it
Great to hear that it was a huge success!
This is my go to White Chicken Chili recipe. Although I usually do the insta-pot version which is also delightful. Perfect for a cold winter night or anytime really. Thank you!
I have most of the ingredients to make this chicken chili the only thing I don’t have
Is cream cheese and lime. Is ok to omit the cream cheese and lime? I don’t have money to go grocery shopping right now but want to try this.
Hi Jodi! Yes, you can leave them out. It won’t be as creamy and thick.
At this point I am legitimately considering using exclusively Natasha’s Kitchen recipes moving forward in my kitchen. Whenever my wife is craving something we check first to see if Natasha has a recipe. She almost always does and it literally never fails. This recipe is no exception. I just finished cooking it for my 4 months pregnant wife who is currently VERY picky about what sounds and tastes good. She absolutely LOVED it. This might be the best white chicken chili I have ever had. My gosh, Natasha, you are just the best. Keep the recipes coming!
That is the nicest review. It made my day! Thank you Mitchell!
This is SO delicious!
I am making as an appetizer before our T.G. meal along with a wedge salad.
Serves 8?
I’m happy to know that you loved it! Servings: 6 people for this recipe.
First, thank you for making me the recipient of great compliments on this soup!! My husband is a super fan and will request it frequently. It works for him when he is on a low carb diet or when he is eating everything. He is a big guy and it fills him up.
I enjoy all of your recipes I have tried and I am always impressed that I don’t end up with an odd bottle of something for the recipe!
Thank you so much. I’m glad to know you and your husband are loving the recipes.
Family and guests love this recipe! Delish with lime tortilla chips!
I have made your white chicken chili many times, always delicious, love to add shredded cheddar, chopped scallions and chunks of avocado!!❤❤
Sounds amazing! So glad you loved the recipe!
This recipe is so delicious, satisfying & my family’s new favorite chili.
I’ve made so many of Natasha’s recipes, and I’m always confident they will be a hit!!
Aww, thank you, Nicki!