Main Dishesnatashaskitchen5.0
Easy White Chicken Chili (Stovetop Recipe)
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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
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.
olive oil1 Tbspmedium onion (finely diced)1
2
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.
chicken broth (or stock)2 cupschili powder (use 1/2 for mild chili)1 tspsalt (or to taste)1 tsp
3
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.
chicken breasts2
4
Remove chicken to a bowl and shred with forks into bite-sized pieces.
5
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.
cream cheese (cut into cubes)8 ozfresh lime juice1 Tbspsalt (or to taste)1 tsp
Nutrition Facts
calories
467 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
8 g
sugar Content
4 g
sodium Content
1286 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
90 mg
carbohydrate Content
43 g
saturated Fat Content
8 g
unsaturated Fat Content
8 g
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