As the weather turns cooler, I find myself reaching for cozy, comforting meals like this White Chicken Chili.

This recipe is creamy, hearty, and packed with flavor from tender chicken, beans, and a zesty ranch seasoning.

Perfect for family dinners or meal prepping, it’s a dish that will warm your soul with every bite.

White Chicken Chili is a creamy and satisfying one-pot meal featuring chicken, white beans, and flavorful seasonings.

It’s an easy recipe made with pantry staples, ideal for chilly evenings, and a perfect dish to feed a crowd.

White Chicken Chili
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White Chicken Chili

Recipe by JoanneCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • For the Chili:

  • 2 chicken breasts (or 3 cups cooked, shredded chicken)

  • 2 (15 oz) cans white beans (e.g., Cannellini or Great Northern), drained and rinsed

  • 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)

  • 1 (15 oz) can corn, drained

  • 1 medium onion, finely chopped

  • 4 cups chicken broth

  • 1 packet (1 oz) ranch seasoning mix (dip or dressing mix)

  • 1 teaspoon chili powder

  • 1 teaspoon cumin powder

  • 1 teaspoon salt

  • 8 oz cream cheese, cubed

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lime juice

  • Optional Toppings:

  • Shredded Monterey Jack cheese

  • Diced avocado

  • Fresh cilantro, chopped

  • Lime wedges

  • Sour cream

  • Tortilla chips

Directions

  • Step 1: Prep the Ingredients
  • Drain and rinse the beans, corn, and diced tomatoes.
  • Finely chop the onion.
  • Cube the cream cheese and set it aside to soften.
  • Step 2: Sauté the Onions
  • Heat olive oil in a large Dutch oven or soup pot over medium heat.
  • Add the chopped onion and sauté for 5 minutes, or until softened.
  • Step 3: Build the Chili Base
  • Add the chicken broth, white beans, corn, and diced tomatoes (with juice) to the pot.
  • Stir in the ranch seasoning mix, chili powder, cumin, and salt.
  • Step 4: Cook the Chicken
  • Submerge the chicken breasts in the chili mixture.
  • Bring the pot to a boil, then reduce the heat to a simmer.
  • Cover partially and cook for 20–25 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F).
  • Step 5: Shred the Chicken
  • Remove the cooked chicken from the pot and shred it using two forks.
  • Step 6: Add the Creaminess
  • Add the cream cheese cubes to the pot and stir until fully melted and incorporated.
  • Return the shredded chicken to the pot and stir to combine.
  • Step 7: Final Touches
  • Stir in the fresh lime juice and adjust salt to taste.
  • Simmer for an additional 3 minutes or until the chili reaches your desired thickness.
  • Step 8: Serve
  • Ladle the chili into bowls and top with shredded cheese, avocado, cilantro, sour cream, and tortilla chips.

Recipe Video

Notes

  • Chicken Options: Substitute with store-bought rotisserie chicken or leftover shredded chicken for convenience.
  • Spice Level: Adjust the chili powder to suit your spice preference. Add diced jalapeños for extra heat.
  • Thicker Chili: Simmer uncovered to reduce the liquid and achieve a thicker consistency.

Storage and Reheating

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.

Freezing: Freeze the chili (without the cream cheese) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the cream cheese when serving.

White Chicken Chili