Easy White Chicken Chili (Stovetop Recipe)

Ingredients

• 2 pieces Chicken Breasts (boneless, skinless; halve if very large)
• 2 15 ounce cans White Beans (any white beans such as cannellini or great northern; drained and rinsed)
• 1 15 ounce can Corn (drained)
• 1 10 ounce can Diced Tomatoes with Green Chilies (Rotel brand preferred; keep the juice)
• 1 medium Onion (finely chopped)
• 1 tablespoon Olive Oil (extra virgin optional)
• 4 cups Chicken Broth (low-sodium preferred)
• 1 packet Ranch Seasoning Packet (can use ranch dip mix or dressing mix)
• 1 teaspoon Chili Powder (adjust to taste)
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt (or to taste)
• 8 ounce Cream Cheese (cut into cubes for faster melting)
• 1 tablespoon Fresh Lime Juice (about one lime, freshly squeezed)
• to taste Monterey Jack Cheese (optional topping, shredded)
• to taste Cilantro (optional garnish, chopped)
• to taste Avocado (optional topping, diced)
• to taste Sour Cream (optional topping)
• to serve Tortilla Chips (optional side)

Instructions

1. Prepare Ingredients

   Open the cans of white beans, corn, and diced tomatoes with green chilies. Drain and rinse the beans and corn in a colander. Finely chop the onion and cut the cream cheese into cubes.

   Time: PT5M

2. Sauté Onion

   Heat the Dutch oven over medium heat, add 1 tablespoon olive oil, then add the chopped onion. Sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: Medium

3. Add Liquids and Seasonings

   Pour in 4 cups chicken broth, then add the drained white beans, drained corn, and the entire can of diced tomatoes with their juice. Stir in the ranch seasoning packet, 1 tsp chili powder, 1 tsp cumin, and 1 tsp salt. Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium-High

4. Cook Chicken

   Add the chicken breasts to the pot, ensuring they are fully submerged. Bring back to a boil, then reduce heat to a simmer, partially cover, and cook 20‑25 minutes until the chicken is tender and easy to shred.

   Time: PT25M

   Temperature: Simmer

5. Incorporate Cream Cheese

   Remove the cooked chicken to a plate. Add the cubed cream cheese to the pot and stir, allowing it to melt completely over 5 minutes of gentle simmer.

   Time: PT5M

   Temperature: Simmer

6. Shred Chicken and Finish

   Shred the chicken using two forks, return it to the pot, then stir in 1 tablespoon fresh lime juice and adjust salt if needed. Simmer for an additional 3 minutes until the chili reaches your desired thickness.

   Time: PT3M

   Temperature: Simmer

7. Serve

   Ladle the chili into bowls and top with shredded Monterey Jack cheese, diced avocado, chopped cilantro, and a dollop of sour cream. Serve with tortilla chips on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

6g