Easy White Chicken Chili (Stovetop Recipe)
About this recipe
This Easy White Chicken Chili is the ultimate cozy comfort food, perfect for those cooler days. It's a simple, hearty dish that uses mostly pantry staples, making it easy to whip up anytime you're craving something warm and satisfying.
In this stovetop recipe from Natasha's Kitchen, you'll find a creamy blend of chicken, white beans, and spices, all brought together with a secret ingredient: ranch seasoning. It's a dish you'll want to keep on repeat!
Ingredient notes
- You can use any variety of white beans; the creator uses Cannelloni and Great Northern beans.
- For a milder chili, reduce the chili powder to 1/2 tsp.
Tips from Natashas Kitchen’s video
- Finely chop the onion and sauté it in olive oil until softened to build a flavorful base for the chili.
- To ensure the chicken cooks evenly, make sure the chicken breasts are fully submerged in the liquid before bringing it to a boil.
- For a thicker chili, you can cook it uncovered to let more steam escape.
Good to know
- What can I use instead of chicken breasts?
- You can use store-bought rotisserie chicken or leftover chicken breast.
- How do I make the chili spicier?
- You can add more chili powder if you like it spicy.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Finely chop one medium onion.
- 2
In a Dutch oven over medium heat, add one tablespoon of olive oil and the chopped onions. Sauté for about five minutes until softened.
- 3
Add two cups of chicken broth, the drained white beans, drained corn, and the Rotel tomatoes with their juice to the pot.
- 4
Season the mixture with one packet of ranch seasoning, one teaspoon of chili powder, one teaspoon of cumin powder, and one teaspoon of salt. Stir to combine.
- 5
Add the chicken breasts to the pot, ensuring they are fully submerged in the liquid. Bring to a boil.
- 6
Reduce the heat to a simmer, partially cover, and cook for about 20 to 25 minutes until the chicken is tender and easy to shred.
- 7
Remove the chicken from the pot and place it on a separate plate. Cut up eight ounces of cream cheese and add it to the pot, stirring until it melts into the chili.
- 8
Shred the chicken into bite-sized pieces using two forks and return it to the pot.
- 9
Squeeze in about one tablespoon of fresh lime juice and season with salt to taste. Stir and let it simmer for another three minutes until the chili reaches your desired thickness.
Heads up — we had to guess a little:
- The quantity of ranch dip mix is inferred as it is given as a range in the caption.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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