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

Ingredient Substitutions

• Instead of Chicken Breasts: rotisserie chicken, leftover cooked chicken
• Instead of White Beans: other canned beans
• Instead of Corn: frozen corn
• Instead of Diced Tomatoes with Green Chilies: canned diced tomatoes + jalapeño
• Instead of Onion: shallot
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Ranch Seasoning Packet: homemade ranch seasoning
• Instead of Chili Powder: chipotle powder
• Instead of Cumin Powder: ground coriander
• Instead of Salt: sea salt, kosher salt
• Instead of Cream Cheese: Greek yogurt, sour cream
• Instead of Fresh Lime Juice: lime zest, lemon juice
• Instead of Monterey Jack Cheese: cheddar, pepper jack
• Instead of Cilantro: parsley
• Instead of Avocado: guacamole
• Instead of Sour Cream: Greek yogurt
• Instead of Tortilla Chips: cornbread, crusty bread

Equipment Needed

• Enamel-Coated Dutch Oven
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Can Opener
• Wooden Spoon
• Two Forks
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Ensure chicken breasts are fully submerged in liquid before simmering.
• Allow cream cheese to melt completely for a smooth, creamy texture.
• Do not over‑simmer after adding lime juice, as the chili will thicken further while cooling.

Chef Tips from the Video

• For extra flavor, brown the chicken breasts briefly before simmering.
• Add a pinch of smoked paprika for a subtle smoky note.
• Top with fresh cilantro and a squeeze of lime right before serving for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The chili reheats beautifully on the stovetop over low heat, stirring occasionally.
• When microwaving, cover the bowl with a microwave‑safe lid or paper towel to prevent splatter.
• Freeze individual portions for quick meals; thaw overnight in the fridge before reheating.

Frequently Asked Questions