This white chicken chili recipe simmers chicken breasts right in a broth of white beans, corn, diced tomatoes with green chilies, and a packet of ranch seasoning, then finishes with melted cream cheese for a rich, creamy texture. It comes together in about 45 minutes on the stovetop and reheats beautifully, making it one of the best cold-weather comfort meals you can make ahead.
I am gonna tell you how to make white chicken chili!
This recipe is so easy. Just as soon as the weather starts cooling down, we are whipping up a batch of this chicken chili. It uses mostly pantry staples, it is so simple, it is so comforting, and honestly it is the absolute best!
Table of Contents
Why You Will Love This White Chicken Chili Recipe
- The Secret Ingredient: A packet of ranch dressing seasoning! It adds the most incredible and savory flavor with zero effort.
- It is Versatile: Cooking raw chicken breasts right in the broth is amazing, but if you are in a hurry, you can totally use store bought rotisserie chicken or leftover chicken breast (more on that below!).
- The Ultimate Make Ahead Meal: This reheats beautifully! We are taking a batch camping this weekend, and it is also perfect for school or work lunches.
- Family Friendly Heat: I use just half a teaspoon of chili powder so it is perfectly seasoned but not too spicy for the kids. But you can easily bump it up if you like a kick!
If you love a cozy, crowd-friendly comfort food dish like this one, you are also going to want to try my German Potato Salad, a completely different flavor profile but the same easy, satisfying energy.
What You Will Need
Special Equipment
- Can opener
- Sieve or colander for rinsing beans
- 6 quart enamel coated Dutch oven or a large soup pot
- Two forks for shredding the chicken
- Instant-read thermometer (to safely confirm the chicken is fully cooked)
The Ingredients
- 1 tbsp (15ml) olive oil
- 1 medium yellow onion, finely chopped
- 4 cups (32 oz) low sodium chicken broth
- 2 cans (15 oz each) white beans like Cannellini or Great Northern, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, like Ro-Tel, undrained
- 1 packet (1 oz) ranch seasoning mix, like dip or dressing mix (check the label if you need gluten-free or dairy-free; see FAQ below)
- 1 tsp ground cumin
- 1/2 to 1 tsp chili powder (use 1/2 tsp for mild, 1 tsp for more heat)
- 1 tsp salt, plus more to taste
- 2 large boneless and skinless chicken breasts (if very large, cut in half)
- 1 block (8 oz) cream cheese, cut into cubes
- 1 tbsp (15ml) fresh lime juice
For Serving
- Shredded Monterey Jack cheese
- Diced avocado
- Fresh cilantro, chopped
- Sour cream
- Extra lime wedges
- Tortilla chips, for dunking!
Let us Get Cooking!
1. Getting Everything Ready
First things first, get your ingredients together. I personally love having all of my ingredients prepped and ready to go! It makes the cooking process so much faster and easier. You will want to open all your cans. Drain and rinse your white beans in a sieve or a colander. This helps to remove the excess starch and salt. Also, drain your canned corn and set that aside. Leave the diced tomatoes and green chilies in their juices. Finely chop up your medium onion, and you are ready to hit the stove!
2. Saute the Onions
I am using a 6 quart enamel coated Dutch oven, but you can definitely use a regular soup pot. Place that over medium heat with a little olive oil, and saute your chopped onion for about 5 minutes until it is nice and soft and translucent.
3. Build the Broth
Next, you build that flavorful base. Pour in your chicken broth, the drained white beans, the corn, and the entire can of diced tomatoes and green chilies with their juice. Do not drain the tomatoes, keep that flavorful juice!
4. Season the Chili
Add in my secret weapon, the ranch seasoning packet, along with the chili powder, cumin, and salt. Give that a good stir and mix well to combine.
5. Cook the Chicken
Add the raw chicken breasts to the pot. Make sure you press them down so the chicken is fully submerged in the liquid so it cooks perfectly. Bring the pot to a boil, then reduce the heat to low. Partially cover the pot and let it simmer for about 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F on an instant-read thermometer at the thickest part. Tip: Cook uncovered if you want a thicker chili to let more of the steam escape!
6. The Creamy Magic
Once the chicken is fully cooked, take it out and set it on a plate. Now for the best part! Add the cubed cream cheese right into the simmering pot. Cutting it up first just helps it melt easier. Let that simmer for about 5 minutes, stirring occasionally, until it fully dissolves into a rich and creamy smooth broth.
7. Shred and Finish
Meanwhile, use two forks to shred your chicken into bite sized pieces. Add the shredded chicken back to the pot to coat it in the chili. Squeeze in some fresh lime juice for a pop of flavor, and give it one last stir. Taste and add a pinch more salt if needed. Simmer for 3 more minutes to let the chili reach your desired thickness. Keep in mind it will thicken up even more as it cools down!
8. Time to Assemble the Perfect Bowl
It is so hearty, and every single bite is satisfying. Get all of your toppings prepared including fresh limes, Monterey Jack cheese or your favorite cheese, fresh cilantro, diced avocado, and sour cream! Ladle the hot chili into bowls. Serve it up hot so the cheese melts right on top. You can eat it with a spoon if you want to, but if you have to have some carbs you can dunk a giant handful of tortilla chips right in.
What to Serve With White Chicken Chili
This chili is hearty enough to be a full meal on its own, but here are a few favorites to round out the table:
- Cornbread or warm tortillas are the classic pairing for scooping up every bite.
- A simple green salad with a light vinaigrette balances the richness beautifully.
- If you want another easy, family-friendly main to rotate into your weekly menu, my Cowboy Butter Chicken is a completely different but equally comforting one-skillet dinner worth adding to the list.
- Tortilla chips for dunking, obviously. This one is non-negotiable.
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FAQs
Why is it called white chili?
Unlike traditional Texas red chili, which is heavily tomato based and relies on red chili peppers and beef, white chili gets its name from its lighter ingredients! We use white poultry meat like chicken, white beans like Cannellini or Great Northern, and a light colored cream cheese and chicken broth base.
Can you freeze creamy white chicken chili?
Yes, but with one super important rule! Dairy like our cream cheese or sour cream tends to separate, curdle, or become grainy when you freeze and reheat it. If you are making a batch specifically to freeze, just cook the chili up to the point before you add the cream cheese. Freeze that delicious base for up to 3 months. When you thaw and reheat it on the stove, just stir in your fresh cream cheese right before serving!
What is the best way to thicken white chicken chili?
This recipe naturally thickens up thanks to the cream cheese and the starches in the beans. Plus, I like to simmer it partially uncovered so some of the steam escapes! If you want it even thicker, you can use a spoon or potato masher to mash up some of the beans right against the side of the pot before you add the cream cheese.
Can I make white chicken chili ahead of time?
Absolutely! White chicken chili actually tastes even better the next day. As it sits in the fridge, the ranch seasoning, cumin, and green chilies continue to infuse into the chicken and beans. Just keep it in an airtight container in the fridge for 3 to 4 days!
Can I use rotisserie chicken instead of cooking raw chicken breasts?
Yes, this recipe is super versatile! If you want to skip the boiling step entirely, just build the broth as directed, skip adding raw chicken, and let everything simmer with the seasonings for about 15 minutes. Then stir in 3 to 4 cups of shredded store-bought rotisserie chicken or leftover cooked chicken breast right at the end, along with the cream cheese. This is a fantastic shortcut for busy weeknights.
Can I use canned chicken instead?
I would not recommend it for this recipe. While it is technically food safe since canned chicken is already fully cooked, it tends to give the chili a flavor closer to canned soup and a mushier texture than fresh or rotisserie chicken. Stick with raw chicken breasts simmered in the broth, or rotisserie chicken, for the best texture and flavor.
Is this recipe gluten-free or dairy-free?
Not automatically, and this is worth checking carefully. Most storebought ranch seasoning packets contain wheat-based anti-caking agents and dairy derivatives, even though nothing else in the ingredient list obviously points to gluten or dairy. If you need a gluten-free or dairy-free version, look for a ranch seasoning brand specifically labeled as such, or make a quick homemade blend using dried dill, garlic powder, onion powder, and parsley. You would also need to swap the cream cheese for a dairy-free alternative.
Seriously Good Creamy White Chicken Chili
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes35
minutes450
kcal45
minutesA cozy, satisfying, and perfectly thick white chicken chili made with a secret ingredient: ranch seasoning! Tender shredded chicken, white beans, and corn simmered in a rich cream cheese broth.
Ingredients
- Equipment Needed:
Can opener
Sieve or colander
6-quart enamel-coated Dutch oven or soup pot
Two forks, for shredding
Instant-read thermometer
- Ingredients:
15ml (1 tbsp) olive oil
1 medium yellow onion, finely chopped
946ml (4 cups / 32 oz) low-sodium chicken broth
2 cans (15 oz / 425g each) white beans, Cannellini or Great Northern, drained and rinsed
1 can (15 oz / 425g) sweet corn, drained
1 can (10 oz / 283g) diced tomatoes with green chilies, like Ro-Tel, undrained
1 packet (1 oz / 28g) ranch seasoning mix (check label for gluten and dairy content)
1 tsp ground cumin
1/2 to 1 tsp chili powder
1 tsp salt, plus extra to taste
2 large boneless, skinless chicken breasts, cut in half if very large
1 block (8 oz / 226g) cream cheese, cubed
15ml (1 tbsp) fresh lime juice
Toppings: Monterey Jack cheese, diced avocado, cilantro, sour cream, extra lime, tortilla chips
Directions
- Open the cans. Drain and rinse the white beans. Drain the corn. Do not drain the diced tomatoes and green chilies.
- Place a 6-quart Dutch oven over medium heat. Add the olive oil and finely chopped onion. Saute for 5 minutes until softened.
- Add the chicken broth, white beans, corn, and diced tomatoes with green chilies, including the juice.
- Stir in the ranch seasoning, cumin, chili powder, and salt.
- Submerge the raw chicken breasts into the liquid. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F on an instant-read thermometer. Cook uncovered for a thicker chili.
- Remove the cooked chicken to a plate. Add the cubed cream cheese to the pot and simmer for 5 minutes, stirring occasionally until fully dissolved.
- Shred the chicken with two forks and return it to the pot.
- Stir in the fresh lime juice. Simmer for 3 more minutes.
- Serve hot with your favorite toppings and tortilla chips.
Notes
- Chicken Safety: Always confirm chicken reaches 165°F internally using an instant-read thermometer at the thickest part, not just visual doneness.
- Rotisserie Shortcut: Skip the raw chicken step entirely and stir in 3 to 4 cups of shredded rotisserie or leftover chicken near the end instead.
- Canned Chicken: Not recommended. It tends to give a flavor and texture closer to canned soup.
- Reheating: Reheats incredibly well on the stove or in the microwave. Cover the bowl if microwaving to prevent splattering.
- Freezing Tip: Freeze the base before adding cream cheese, since dairy separates and gets grainy when frozen. Stir in fresh cream cheese when reheating.
- Gluten/Dairy Note: Standard ranch seasoning packets often contain wheat and dairy derivatives. Check labels or use a homemade herb blend for allergen-free versions.
- Nutrition: Calories are estimated, excluding toppings, and will vary based on chicken size and toppings chosen.
