Home > Main Course > Easy Chicken Chili VIDEO (Stovetop Recipe)

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.

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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)

4.98 from 149 votes
Author: Natasha Kravchuk
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.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 people
  • 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

*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 Per Serving

467kcal Calories43g Carbs29g Protein19g Fat8g Saturated Fat2g Polyunsaturated Fat6g Monounsaturated Fat1g Trans Fat90mg Cholesterol1286mg Sodium1255mg Potassium8g Fiber4g Sugar690IU Vitamin A9mg Vitamin C173mg Calcium4mg Iron
Nutrition Facts
Easy White Chicken Chili (Stovetop Recipe)
Amount per Serving
Calories
467
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
90
mg
30
%
Sodium
 
1286
mg
56
%
Potassium
 
1255
mg
36
%
Carbohydrates
 
43
g
14
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
29
g
58
%
Vitamin A
 
690
IU
14
%
Vitamin C
 
9
mg
11
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Tex Mex
Keyword: chicken chili, White Chicken Chili
Skill Level: Easy
Cost to Make: $$
Calories: 467
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 149 votes (107 ratings without comment)

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Recipe Rating




Comments

  • Ann Marie Butterhoff
    January 8, 2022

    I’ve been trying to find the time to review a few of your dishes I made and being snowed in has made today the day! This recipe in a word is Simply the BEST! So creamy, and so delicious! Absolutely great for a cold day like today. Thank you!

    Reply

    • Natashas Kitchen
      January 8, 2022

      That’s so great! I’m happy you enjoyed it!

      Reply

  • kia
    January 6, 2022

    I cant get ranch dip mix, what can i use to subsitute?

    thanks

    Reply

    • Natashas Kitchen
      January 6, 2022

      Hi Kia, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I have tried it myself to advise.

      Reply

      • kia
        January 6, 2022

        Thannks for the swift reply, will the bottled ranch have the same flavour?

        Reply

    • Jeanna
      January 8, 2022

      I followed the recipe that is on Pioneer Woman’s website to make my own dry Ranch dressing mix and used 2 Tbsp to equal a packet of Hidden Valley Ranch dressing. It was delicious and so easy! I am not sure if I am allowed to use a link or the full recipe, but you can find it easily in google.

      Reply

  • Jessalynn Sadler
    December 28, 2021

    My family loved this recipe! Instead of using the 1 teaspoon each of chili powder/cumin/salt, I used 3 teaspoons of mild taco seasoning. My son put the chili in a tortilla with the toppings and ate it like a taco. This recipe is a keeper!

    Reply

    • Natashas Kitchen
      December 28, 2021

      I’m so glad this was a hit! Thank you so much for sharing that with us!

      Reply

  • Carol Gornto
    December 27, 2021

    I have a can of white beans and a can of black beans……….would the combination of the two different beans go well in this chili?

    Reply

    • Natashas Kitchen
      December 27, 2021

      Hi Carol, see this section in the recipe: “Ingredients for Chicken Chili” It explains our recommendations for the different ingredients in this recipe.

      Reply

  • Rebecca Hasse
    December 14, 2021

    You’re a Slav, how can you forget the sour cream in your video?? Haha! I made this with some leftover cooked chicken breast and it turned out nicely. I added some garlic in with the onion, and added half a block of cream cheese per some of the reviews. It was a great way to use up some leftovers and some canned goods!

    Reply

  • Lavinia
    December 13, 2021

    I live in Norway and cannot get the ranch dip mix, how can I substitute for it?

    Reply

    • Natashas Kitchen
      December 13, 2021

      Hi Lavinia, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I have tried it myself to advise.

      Reply

    • Nick
      December 27, 2021

      Hi Lavinia, I have the same issue. Did you try it with the ranch sauce from the bottle? If so, how did it come out?

      Reply

  • Lisa
    November 16, 2021

    If i use rotisserie chicken do i just sauté onions then add all ingredients including chicken right away? If so how long and what temp do I cook it on stovetop? Lid on or off? Thank you!

    Reply

    • Natasha
      November 17, 2021

      Hi Lisa, I would shred the chicken and add it when the shredded chicken is added back to the pot. You would still want to cook the rest of the ingredients per the recipe. I cook this partially covered with the lid.

      Reply

  • Katrina Shinn
    November 13, 2021

    Natasha can this be made in a crock pot? If so, should I wait until the end to add the cream cheese

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi Katrina, it can be made in a slow cooker! See the recipe HERE.

      Reply

  • Lisa
    November 11, 2021

    Great success!!! Even my 92 year old mother loved it and it’s very hard to get her to eat anything these days.

    Reply

    • Natashas Kitchen
      November 11, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Lisa. I’m all smiles

      Reply

  • SallyJRaf
    November 1, 2021

    Made this for a Trick or Treating Halloween party and it was a huge hit with the kids and adults! Everyone asked me for the recipe- even the dads- and that never happens! The only thing that disappointed me was that there weren’t any leftovers!
    I’ll have to triple it next time. Thanks for always being a reliable source for great recipes, Natasha. I can always count on you!

    Reply

    • Natashas Kitchen
      November 1, 2021

      I’m so glad this was a hit! Thank you so much for sharing that with me.

      Reply

  • Caroline
    October 25, 2021

    Hi Natasha – love the recipe! How long does this last in the fridge and am I able to freeze it for later? Thanks!

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Caroline, I haven’t tried freezing this to advise on the outcome. Since it has dairy, I worry that it may separate. It lasts in the fridge for a couple of days. I haven’t had it last long enough to test beyond that. I hope you love this recipe!

      Reply

  • Dushendree
    October 24, 2021

    Hi Natasha, your recipes are simple and easy to follow. I just stumbled upon your videos and am so grateful that I did. I have tried the chicken pot pie soup. It was delicious. Unlike so many videos and television programmes I have watched, yours is by far the most relatable. The ingredients used are what most people actually have in their cupboards. I quite like the follow up in the notes about equipment, pie dough recipes etc. Thank you for the easy to follow videos. Your likeable family oriented nature makes the meals a pleasure to cook and enjoy.

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Thank you for your kind words and good feedback! I hope you’ll love all the recipes that you will try.

      Reply

  • Mandie
    October 22, 2021

    Awesome chicken chili recipe. Absolutely love it, tried for the first time and fell in love. Gave some to my mom and she loves it. It’s full of flavor and delicious.

    Reply

    • Natashas Kitchen
      October 22, 2021

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

      Reply

  • Zellie
    October 20, 2021

    We are having this for dinner tonight!! I can’t wait! Love all of your videos!!

    Reply

    • Natashas Kitchen
      October 20, 2021

      I hope you love this recipe, Zellie!

      Reply

  • Sarah
    October 17, 2021

    I love all of your recipes and this is definitely a new favorite! Have never made Chicken Chili before and I was missing out! Hubby and our 2yr old loved it as well! I added in some minced garlic, but otherwise stuck to the recipe. I added some sliced avocado to mine but it’s perfect without any toppings! Thanks for another awesome, easy and delicious recipe! Or as our little guy would say, Dee-icous! 🙂

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Hello Sarah, thank you for your great comments and feedback. I hope you and your family will love all the recipes that you’ll try!

      Reply

  • 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

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