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Easy Chicken Chili VIDEO (Stovetop Recipe)

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. 

Chicken chili served with cheese, avocado and tortilla chips

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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
Ingredients to make the best chicken chili

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

  1. Saute onion – heat oil in a dutch oven pot and sautee onion 5 minutes.
  2. Make chili base – add broth, rinsed beans, drained corn, Rotel tomatoes with their juice, chili powder, cumin, salt and the ranch packet.
  3. Add chicken – submerge chicken breasts in liquid, bring to a boil then reduce heat and simmer 20-25 minutes until chicken is tender.
  4. Shred chicken – transfer chicken to a plate and shred with forks into bite-sized pieces.
  5. 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.
Step by step how to make white chicken chili

Common Questions

Can I substitute chicken breast?

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. 

Can I make the chili thicker?

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. 

Is Chicken Chili spicy?

This chili is very mild. To make it spicier, you can add more chili powder. 

Can I cook this in a crockpot? 

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

Can I make chili in an Instant Pot? 

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. 

White chicken chili cooked in a pot on the stovetop

Serve with

We love to serve this as a main course paired with:

Chicken chili recipe in a bowl served with a tortilla chip and toppings

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.

Easy White Chicken Chili (Stovetop Recipe)

4.94 from 30 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Chicken Chili served with tortilla chips

It's so comforting to curl up with a bowl of Chicken Chili. This chili is great served with tortilla chips or baked potatoes. The combination of tender shredded chicken simmered in a creamy and hearty base is so inviting. Add your favorite toppings like diced avocado, shredded Monterey Jack cheese, and chopped cilantro.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $10-$14
Keyword: chicken chili, White Chicken Chili
Cuisine: American, Tex Mex
Course: Main Course
Calories: 467
Servings: 6 people

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

  1. 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.
  2. 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.

  3. 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.

  4. Remove chicken to a bowl and shred with forks into bite-sized pieces.
  5. 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.

Recipe Notes

*Dry ranch packets come in 0.4 to 1.5 oz packages depending on the brand. Use enough powder to normally make 2 cups ranch. 

Nutrition Facts
Easy White Chicken Chili (Stovetop Recipe)
Amount Per Serving
Calories 467 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 90mg30%
Sodium 1286mg56%
Potassium 1255mg36%
Carbohydrates 43g14%
Fiber 8g33%
Sugar 4g4%
Protein 29g58%
Vitamin A 690IU14%
Vitamin C 9mg11%
Calcium 173mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kira
    October 17, 2021

    I was skeptical when I saw this video recipe on YouTube, but I decided to try it anyway because Natasha hasn’t steered me wrong yet and the white chicken chili recipe that I’ve been using for years isn’t exactly a quick and easy version. I’m glad I took the chance!

    My take on this recipe:
    – It’s quick, easy, and tasty.
    – Toppings are a must even though they aren’t mentioned in the recipe notes. I served with fresh diced onions, finely grated cheese, avocado, cilantro, tortilla chips, sour cream, and our favorite green salsa.
    – I used the full teaspoon of chili powder, and no one thought it was spicy. In fact, the overall seasoning level was subtle, probably because we had to skip the Rotel (someone who was eating with us can’t eat tomatoes).
    – For my tastes, this is a four-star recipe as written because the amount of cream cheese would be overpowering. Instead, I used about four ounces of cream cheese (half of a block) — enough to add creaminess, but not enough to make cream cheese the leading flavor.

    This recipe is definitely going into our rotation! It won’t be replacing my other recipe, but (with half the cream cheese) I still give it five stars as an easy, balanced, and tasty meal that’s great for busy days.

    Reply

  • Alice
    October 10, 2021

    The first time I have made White Chicken Chili without the McCormicks envelope. This recipe is wonderful and I will never use the envelope one again. My family loved it.

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Hi Alice, happy to know that you and your family enjoyed this recipe! Thank you for your review.

      Reply

  • Jenny
    October 6, 2021

    YUM!! I added a large garlic sautéed with the onion. Topped with Fritos and avocado. 😋👊🏻

    Reply

    • Natasha's Kitchen
      October 6, 2021

      Sounds yummy, Jenny. So glad you enjoyed it!

      Reply

  • Lyle
    October 2, 2021

    This is the best chicken chili I have ever had!! Love your recipes. I have tried many and never had any thing that didn’t come out perfect. You are a true inspiration and wonderful chef!! Thanks for all you do!!!

    Reply

    • Natasha
      October 3, 2021

      I am so happy to hear that! Thank you for the amazing review. I sure appreciate it.

      Reply

  • Natalia
    September 28, 2021

    My husband loved it, I thought it was okay. I missed the rich flavor chili usually has, this taster like cream cheese. But again my husband absolutely loved it, so it’s a good recipe, just not for everyone

    Reply

  • Lindsey
    September 26, 2021

    easy and delicious 😋 the block of cream cheese and lime juice is what makes it good! Of course, don’t forget the sour cream, cheese, green onion, tortilla chips, avocado 🥑, and a roll!

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hello Lindsey, so great to hear that you enjoyed this recipe. Thank you for your review!

      Reply

  • Zoie Penick
    September 26, 2021

    Hi Natasha! My sister and I made this recipe for dinner today. Our family and us loved it so much! We served with it with sour cream, Doritos, cilantro, and cheese on top. Thanks for the recipe Natasha!

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Delicious, sounds like you had a good night! Thanks for your review, Zoie.

      Reply

  • Ruth MacAnlis
    September 22, 2021

    I made the White Chicken Chili last evening it was so good. Thanks so much for sharing the recipe was so easy and delicious.

    Reply

    • Natashas Kitchen
      September 22, 2021

      You’re welcome! I’m so happy you enjoyed it, Ruth!

      Reply

  • Nancy Montgomery
    September 20, 2021

    Made this for dinner tonight. It was WONDERFUL!

    Reply

    • Natashas Kitchen
      September 20, 2021

      I’m so glad you enjoyed it, Nancy!

      Reply

  • Laura Kelly
    September 20, 2021

    Natasha…this is outstanding. I used rotisserie breasts and it made an even easier recipe. I do think the chili would be nearly as good with half the cream cheese for those watching their weight. Adding a half can of chipotle peppers in sauce is a great option for those wanting more heat. Thanks so much for a great recipe.

    Reply

    • Natasha's Kitchen
      September 20, 2021

      You are very welcome, Laura. That is a good idea, thank you for sharing that with us!

      Reply

  • Kim
    September 19, 2021

    I have never made white chicken chili before, I will be making more thanks to this easy to follow recipe from Natasha. I did see that in the printed version of the recipe it called to use the juice of the corn, but in the video and the ingredients list is says to drain. I did drain the corn. I would also add just a little more cumin and chili powder to give it a little more of a kick.

    Reply

    • Natashas Kitchen
      September 20, 2021

      Hi Kim, our printable recipe card reads: “15 oz can corn drained“. I hope that helps with any confusion!

      Reply

      • Vera
        September 24, 2021

        Step 2 says “corn with juice” : )

        Reply

  • Steve 'Polar Bear' Shaffer
    September 19, 2021

    OH EM GEE!!! I made a big pot of this amazing chili this morning for football gameday and this will DEFINITELY be on a regular rotation with the impending cooler weather!! Thank you SO much Natasha for continuing to wow us all with insanely good recipes!

    Reply

    • Natasha's Kitchen
      September 19, 2021

      You are so welcome, Steve. Glad to hear that this recipe was a hit!

      Reply

  • Tony Paglia
    September 18, 2021

    I just made your white chicken chili recipe; it was excellent! I was looking for an easy, flavorful chicken dish and saw the recipe on Facebook. Chicken was cooked perfectly and there were so many layers of flavor. The lime and cream cheese put it over the top! Will definitely make again! Another great recipe from Natasha. Thanks for posting it!

    Reply

    • Natashas Kitchen
      September 18, 2021

      I’m so glad you gave this a try! It’s my favorite chili recipe, and I’m happy you loved it also!

      Reply

  • Susan
    September 18, 2021

    This looks absolutely yummy. What can opener do you use? I’m looking for a new one. Thank you!

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Susan, you can find my favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

    • Annie Augustine
      September 20, 2021

      I love this and all your recipes ☺️

      Reply

      • Natashas Kitchen
        September 20, 2021

        Aww! Thank you for that wonderful compliment, Annie!

        Reply

  • Judith kaiser
    September 18, 2021

    Can this recipe be made without
    the tomatoes, allergic to tomatoes. What should I use instead of the canned tomatoes. I make a lot of your recipes, love
    them!

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Judith, I haven’t tried it that way, but I think it would still work without the tomatoes. You might add some diced bell pepper instead.

      Reply

    • Kira
      October 17, 2021

      Judith, I had to skip the Rotel because I was cooking for someone who also can’t have tomatoes. You can add a small can of green chiles to get a similar flavor profile — I think the cans are about 5 ounces. If you want the color, add red bell pepper.

      Reply

  • Diana
    September 18, 2021

    Loved this! I substituted your roasted salsa for the Rotel, tasted great!

    Reply

    • Natashas Kitchen
      September 18, 2021

      Thank you so much for sharing that with me! I’m glad you enjoyed it, Diana!

      Reply

      • Amanda Banda
        September 18, 2021

        Made it and it was very good…pretty much tastes like tortilla soup… the beans give it a harty filling…I was skeptical at first but very impressed.

        Reply

        • Natashas Kitchen
          September 18, 2021

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

  • Sharon
    September 18, 2021

    Do you have a link for your wooden ladle?

    Reply

  • Kate
    September 18, 2021

    How much chicken do you put in if you use leftover or rotisserie chicken?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Kate, two chicken breasts are roughly 1 – 1.5 lbs of chicken!

      Reply

  • Eileen
    September 18, 2021

    This looks good! But I have a question about cream cheese. I really don’t like cream cheese. Could you recommend a good substitute? Would it make a huge difference in flavor by omitting cream cheese or even a substitute? Thank you!!

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Eileen, I haven’t tried this substitute myself to advise. But here’s what one of my readers said about trying yogurt, please keep in mind it will be less creamy and thick with yogurt: “I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt, and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious.”

      Reply

      • Eileen
        September 21, 2021

        Thank you Natasha!! I think it’s worth experimenting. I love all the other ingredients. I appreciate your response.

        Reply

  • Karen
    September 18, 2021

    Hi Natasha
    Looks delicious as all your recipes are and will definitely be making this for dinner today. Oh btw, I love your hair staight although it’s beautiful either way!

    Reply

    • Natashas Kitchen
      September 18, 2021

      Thank you for that wonderful compliment, Karen! You’re so nice!

      Reply

  • Karen
    September 17, 2021

    Can I substitute something else for the ranch dressing packet?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Karen, I wish I had a better answer for you, but I haven’t tried any dairy-free substitute to advise. Maybe someone else here can share what they’ve tried?

      Reply

  • Beth
    September 17, 2021

    Chicken chili is one of our favorite comfort soups and my kids just love it! I can’t wait to try your version. Looks wonderful and super tasty!

    Reply

    • Natashas Kitchen
      September 17, 2021

      I hope you love it, Beth!

      Reply

  • Sara Welch
    September 17, 2021

    I love soup season for recipes just like this one! Served this for dinner last night and it was a hit all around the table! Bold, hearty and delicious; easily, a new favorite chili recipe!

    Reply

    • Natashas Kitchen
      September 17, 2021

      I’m so happy this was a hit, Sara! Thank you for that excellent feedback!

      Reply

  • Dana McVey
    September 17, 2021

    This looks so yummy, can’t wait to try this tonight. If I sub for chicken thighs (what I have on hand), how many pounds should I use?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Dana, we prefer it with chicken breast, but one of my readers mentioned successfully trying it with 1.5 lbs of boneless skinless chicken thighs since that is all they had on hand. I hope you love this recipe!

      Reply

  • Kristyn
    September 17, 2021

    Oh, this recipe is packed with flavor!! White, chicken chili is my favorite!!

    Reply

    • Natasha
      September 17, 2021

      Yes, it’s always a good choice – total comfort food as we roll into the cooler months.

      Reply

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