Creamy White Chicken Chili in 2025 Recipe

Introduction

Imagine a bowl of comfort that’s rich, creamy, and packed with flavor—this white chicken chili is just that. It’s an easy, one-pot meal perfect for chilly days, delivering hearty goodness with every bite.

Ingredients

• 2 medium chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
• 1 can (15 oz) sweet corn, drained
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 cups chicken broth
• 8 oz cream cheese, cubed
• 1 tablespoon fresh lime juice
• 1 packet ranch seasoning mix
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon salt, plus more to taste

Instructions

1. Step 1: Prep all ingredients by draining and rinsing the beans, draining the corn, chopping the onion, cubing the cream cheese, and trimming the chicken breasts (slice in half if large) for even cooking.
2. Step 2: Heat olive oil over medium heat in a large pot. Sauté the chopped onion for about 5 minutes until soft and translucent, stirring occasionally.
3. Step 3: Add chicken broth, white beans, corn, and the canned tomatoes with their juice to the pot. Stir well to combine.
4. Step 4: Stir in the ranch seasoning mix, chili powder, cumin, and salt. Mix until the seasonings dissolve and the broth is fragrant.
5. Step 5: Place the raw chicken breasts into the pot, submerging them in the broth. Bring to a boil, then reduce to a simmer and partially cover. Cook for 20–25 minutes until the chicken is tender and cooked through.
6. Step 6: Remove the chicken breasts and shred them using two forks or a mixer. Keep the pot simmering.
7. Step 7: Add the cubed cream cheese to the pot. Stir gently over low heat for about 5 minutes until the cream cheese fully melts and the chili turns creamy.
8. Step 8: Return the shredded chicken to the pot and stir in fresh lime juice. Simmer for another 3 minutes to blend the flavors.
9. Step 9: Taste and adjust seasoning with additional salt, chili powder, or lime juice as needed. If too thick, add a splash of broth; if too thin, simmer uncovered to thicken.
10. Step 10: Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, chopped cilantro, and lime wedges. Accompany with tortilla chips or warm bread for a comforting meal.

Tips & Variations

• For a spicier chili, increase chili powder or add diced jalapeños.
• Swap chicken breasts for shredded rotisserie chicken to save time.
• Add vegetables like bell peppers or spinach for extra nutrition.
• Use Monterey Jack or cheddar cheese as a topping for extra richness.
• To shred chicken quickly, use a stand mixer on low speed for 30 seconds.

Storage

Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beans for this chili?

Yes, you can use Cannellini, Navy, or Great Northern beans interchangeably as they all have a mild flavor and creamy texture that work well in this dish.

What can I substitute for cream cheese if I’m lactose intolerant?

You can try dairy-free cream cheese alternatives or use coconut milk for creaminess, though the texture and flavor will vary slightly from the original.

Creamy White Chicken Chili in 2025 Recipe

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★★★★★

4.6 from 92 reviews

This Cozy & Creamy White Chicken Chili is a comforting, flavorful dish perfect for cooler days. Made in one pot with simple pantry staples, it features tender shredded chicken, creamy white beans, sweet corn, and a velvety broth enriched with cream cheese and brightened with lime juice. Easy to prepare and highly customizable, this chili is a deliciously hearty meal for the whole family.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Proteins & Dairy

• 2 medium chicken breasts
• 8 oz cream cheese, cubed

Canned Goods

• 2 cans (15 oz each) white beans (Cannellini, Navy, or Great Northern), drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (Rotel), with juice
• 1 can (15 oz) sweet corn, drained

Produce

• 1 medium onion, chopped
• 1 tablespoon fresh lime juice

Liquids

• 4 cups chicken broth
• 1 tablespoon olive oil

Seasonings

• 1 packet ranch seasoning mix
• 1 teaspoon chili powder (adjustable)
• 1 teaspoon cumin
• 1 teaspoon salt, plus to taste

Instructions

1. Prep All Your Ingredients First: Drain and rinse the white beans and sweet corn, chop the onion, cube the cream cheese, and prepare the chicken breasts by trimming or slicing in half if large. This sets the stage for smooth cooking without delays.
2. Sauté the Onion: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for about 5 minutes until they are soft and translucent but not browned, stirring occasionally.
3. Build the Flavor Base: Add 4 cups chicken broth, drained white beans, drained corn, and diced tomatoes with green chilies (including juice) to the pot. Stir well to combine and create a brothy base.
4. Season Like You Mean It: Stir in the ranch seasoning mix, chili powder, cumin, and salt. Mix until the seasonings are fully dissolved and the broth smells rich and flavorful.
5. Add the Chicken and Simmer: Submerge the raw chicken breasts fully into the broth. Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer and partially cover the pot. Cook for 20-25 minutes until chicken is tender and cooked through. For thicker chili, simmer uncovered to reduce liquid.
6. Remove & Shred the Chicken: Take the cooked chicken out and let it rest briefly before shredding it into bite-sized pieces using two forks or a mixer on low speed for about 30 seconds.
7. Add the Cream Cheese: While the pot is simmering on low heat, add the cubed cream cheese, stirring occasionally for about 5 minutes until it melts smoothly into the chili, creating a creamy texture.
8. Add the Chicken Back + Lime Juice: Return shredded chicken to the pot, stir in 1 tablespoon fresh lime juice to brighten flavors, then simmer for another 3 minutes to meld flavors and heat through.
9. Taste and Adjust: Taste the chili and adjust seasoning as needed—add more chili powder for heat, lime juice to balance saltiness, or simmer longer for thickness. Remember the chili thickens as it cools.
10. Serve and Top Like a Pro: Ladle the chili into bowls and top with shredded Monterey Jack or cheddar cheese, a dollop of sour cream, diced avocado, chopped cilantro, and a lime wedge. Serve with tortilla chips or warm bread for a complete meal.

Notes

• Rinsing canned beans and corn removes excess sodium and starch for a cleaner taste.
• You can substitute chicken thighs for breasts if preferred; cook times may vary slightly.
• Adjust chili powder and jalapeños to customize spice level to your taste.
• If the chili is too thick, add a splash of chicken broth to loosen it up.
• Leftovers reheat well on the stovetop or microwave and can be frozen for up to 2 months.
• Mise en place (prepping ingredients first) makes the cooking process smoother and prevents burning or delays.
• Use a hand mixer to shred chicken quickly and easily if desired.

Keywords: white chicken chili, creamy chili, one pot dinner, easy chicken chili, comforting soup, ranch seasoning chili, gluten free chili