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.
This post may contain affiliate links. Read my disclosure policy.
Chicken Chili Video Tutorial
If you enjoyed this video for Chicken Chili, please subscribe to our Youtube Channel (P.S. Click the BELL icon and be the first to know when we post a new video). Thanks for subscribing!
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.
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!
That’s so great! I’m happy you enjoyed it!
I cant get ranch dip mix, what can i use to subsitute?
thanks
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.
Thannks for the swift reply, will the bottled ranch have the same flavour?
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.
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!
I’m so glad this was a hit! Thank you so much for sharing that with us!
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?
Hi Carol, see this section in the recipe: “Ingredients for Chicken Chili” It explains our recommendations for the different ingredients in this recipe.
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!
I live in Norway and cannot get the ranch dip mix, how can I substitute for it?
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.
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?
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!
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.
Natasha can this be made in a crock pot? If so, should I wait until the end to add the cream cheese
Hi Katrina, it can be made in a slow cooker! See the recipe HERE.
Great success!!! Even my 92 year old mother loved it and it’s very hard to get her to eat anything these days.
Aww, that’s the best! Thank you so much for sharing that with me, Lisa. I’m all smiles
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!
I’m so glad this was a hit! Thank you so much for sharing that with me.
Hi Natasha – love the recipe! How long does this last in the fridge and am I able to freeze it for later? Thanks!
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!
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.
Thank you for your kind words and good feedback! I hope you’ll love all the recipes that you will try.
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.
I’m so happy to hear that! Thank you for sharing your great review, Mandie!
We are having this for dinner tonight!! I can’t wait! Love all of your videos!!
I hope you love this recipe, Zellie!
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! 🙂
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!
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.
Hi Kira, thank you for your review and suggestions.
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.
Hi Alice, happy to know that you and your family enjoyed this recipe! Thank you for your review.
YUM!! I added a large garlic sautéed with the onion. Topped with Fritos and avocado. 😋👊🏻
Sounds yummy, Jenny. So glad you enjoyed it!
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!!!
I am so happy to hear that! Thank you for the amazing review. I sure appreciate it.
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