Easy White Chicken Chili (Stovetop Recipe)
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.
- 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
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.
*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.