Easy White Chicken Chili (Stovetop Recipe)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Thighs are more flavorful and often cheaper.

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are budget-friendly and nutritious.

Finely chop one medium onion.

Heat a six quart enamel coated Dutch oven over medium heat and add one tablespoon of olive oil.

Add the chopped onions and sauté for about five minutes until softened.

Add the chicken broth, drained white beans, drained corn, and diced tomatoes with their juice.

Add one packet of ranch seasoning, one teaspoon of chili powder, one teaspoon of cumin powder, and one teaspoon of salt; stir to combine.

Add the chicken breasts, ensuring they are fully submerged in liquid, and bring to a boil.

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.

Remove the chicken to a plate and shred it using two forks.

Add 8 ounces of cream cheese to the pot and continue to simmer for another five minutes, stirring occasionally until melted.

Add the shredded chicken back to the pot and squeeze in about one tablespoon of fresh lime juice; season with salt to taste and let simmer for another three minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary