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.
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 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.