Easy Chicken Chili VIDEO (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. Tender shredded chicken simmered in a creamy and hearty base is so inviting, especially topped with cheese that melts into the hot chili. It also reheats well so it’s a great make-ahead recipe for meal prep.
We love Chicken chili and we’ve made every variation from Crockpot Chicken Chili to Instant Pot Chicken Chili which produces the most tender chicken. Whichever is your favorite cooking method, this recipe is a crowd-pleaser.
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Chicken Chili Video Tutorial
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Ingredients for Chicken Chili
- Chicken – we use 2 large chicken breasts, but you can sub with leftover roast chicken or storebought rotisserie
- Onion – yellow or sweet onion work great
- Chicken broth – use any kind of chicken stock or bone broth or make your own with water and bouillon
- White beans – try any kind of white beans such as cannelloni, Great Northern, or Navy beans (avoid garbanzo beans). Canned is so easy, but you can also use home-cooked beans
- Corn – drained can of whole kernel corn
- Rotel tomatoes – use a 10 oz can with the juice
- Spices – chili powder and cumin make this mildly smoky and spicy.
- Ranch mix – this is the secret ingredient to add a ton of flavor. Ranch dip or dressing mix packets range from 0.4 oz to 1.5 oz, depending on the brand, but it should be enough powder to make 2 cups of ranch.
- Cream cheese – regular full-fat will give the chili a creamy consistency
- Lime juice – squeezing fresh lime adds a zesty twist
Pro Tip: To save time, use leftover cooked chicken breast or use a store-bought rotisserie chicken. Chili is the best way to repurpose leftover chicken and it never tastes like leftovers.
How to Make Chicken Chili
- Saute onion – heat oil in a dutch oven pot and sautee onion 5 minutes.
- Make chili base – add broth, rinsed beans, drained corn, Rotel tomatoes with their juice, chili powder, cumin, salt and the ranch packet.
- Add chicken – submerge chicken breasts in liquid, bring to a boil then reduce heat and simmer 20-25 minutes until chicken is tender.
- Shred chicken – transfer chicken to a plate and shred with forks into bite-sized pieces.
- Finish chili – add cream cheese pieces, and lime juice and simmer 5 minutes. Add chicken back to the pot, bring to a simmer and season to taste.
Common Questions
You can easily substitute with a cooked rotisserie chicken, just shred the chicken and add it to the pot when you would normally add the shredded chicken back into the chili. Chicken tenders would also work well.
If you prefer a thicker chili, you can leave the lid uncovered during the 20 minute cook time to allow more of the steam to escape.
This chili is very mild. To make it spicier, you can add more chili powder.
You can slow cook chili, letting it putter away in a crockpot for several hours. We have print-friendly instructions for Slow Cooker Chicken Chili.
Lucky for you, we’ve already tested this and posted a tutorial for Instant Pot Chicken Chili. It’s super fast and the chicken becomes super tender.
Serve with
We love to serve this as a main course paired with:
- Instant Pot Baked Potato or Air Fryer Baked Potato
- Tortilla chips
- Diced avocados
- Fresh chopped cilantro
- Shredded Monterey Jack Cheese
- Lime wedges to squeeze over chili
There are so many ways to dress up a bowl of White Chicken Chili. Let me know about your favorite toppings in the comments below.
More Easy Dinner Ideas
If you’re looking for simple, family-approved recipes to add to your regular rotation, here are some of our top-rated dinner ideas.
- Chicken Tortilla Soup
- Easy Stovetop Turkey Chili
- Sloppy Joe Recipe
- Lemon Chicken
- Meatloaf with the Best Glaze
Easy White Chicken Chili (Stovetop Recipe)
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 2 cups chicken broth , or stock
- 30 oz canned white beans, drained and rinsed
- 15 oz can corn, drained
- 10 oz can Rotel diced tomatoes with green chilis, with juice
- 1 tsp chili powder, (use 1/2 for mild chili)
- 1 tsp cumin powder
- 1 tsp salt, or to taste
- 1.5 oz packet ranch dip mix, *
- 2 chicken breasts
- 8 oz cream cheese, cut into cubes
- 1 Tbsp fresh lime juice
Instructions
- 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.
- 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.
- 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.
- Remove chicken to a bowl and shred with forks into bite-sized pieces.
- 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have made this same recipe but I have never used ranch or cream cheese in it. Can you tell me what this does to the recipe and does it change the taste, if so in what way.
Hi Regina! The ranch is the secret ingredient to add a ton of flavor. The cream cheese will give the chili a creamy consistency.
Absolutely delicious. Nice and spicy. I used ground chicken instead. Delicious.
Hi Wanda! I’m glad you enjoyed the recipe. Thank you for the feedback.
Is there something I can use other than powdered Ranch. I hate the stuff.
Hi Linda, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I haven’t tried it myself to advise.
Thank you, I’m your biggest fan and have been for a very long time. Just waiting for my cookbook.
Best Regards to you and your sweet family.
Pretty close to Tortilla soup. Didn’t use hardly any salt but was really salty. I added some heavy cream. Better. Prefer the tortilla version.
Love everything from you.
Less salt here for sure
Thank you so much for sharing that with me, Cindy!
This is absolutely delicious- and easy! I’ve made it twice already. Thanks!
Thank you for sharing! I’m glad to hear that.
Can chicken thighs be used instead of chicken breasts? Do you think the flavor would be the same?
Hi Susan, we prefer it with chicken breast, but one of my readers mentioned successfully trying it with 1.5 lbs of boneless skinless chicken thighs since that is all they had on hand. I hope you love this recipe!
Made this yesterday and it was fabulous. Will definitely make this again.
Good to know that you loved this recipe, Kathleen!
First time I made this recipe, and it was soo yummy! Definitely saving it. Except I didn’t have chicken breast, I browned three skin-on bone-in thighs and followed rest of the recipe with 1 tblsp chili and 4oz cream cheese.
Good to hear that you love this recipe, Dee!
I really liked this recipe. I used hot rotel instead of regular, so it had a little extra kick. Did not need the cream cheese in my opinion.
Whoever said to roll the leftovers up in a tortilla the next day is a genius.
Thank you for the feedback, Mattie! 🙂
This white chicken chili was delicious! All of your recipes that I’ve tried have been great!
I’m so glad to hear that, Cindy! 🙂
What are your thoughts on cooking this ahead or freezing it?
Hi Desiree! I haven’t tried freezing this to advise on the outcome. Since it has dairy, I worry that it may separate. It lasts in the fridge for a couple of days. I haven’t had it last long enough to test beyond that. I hope you love this recipe!
We made this yesterday and some for freezer and ate the rest for lunch today…it is now our favorite soup…it will do well this winter!❤️ I liked the crunchy chips on top!
That’s great, Catherine! So glad you loved it and found favorite.
this is my favorite soup/chili ever. mom used to make it at home and now i am in college cooking it for myself. will be a staple in my kitchen for years to come!
So nice to know that you enjoyed this recipe!
This is now the only chili my husband ask for. He doesn’t want to eat any other chili now. Fantastic recipe!
Where can I get that wooden soup spoon? I’ve noticed it on many of your videos and I love it, lol. 🙂
That’s so great! It sounds like you have a new favorite, Christina!
Made this chili tonight for dinner, DEELISH! I will definitely be making this recipe from now on.
We’re glad to hear that you enjoyed this recipe, Jenn!
Made this today and it is soooooo good. I love every recipe I have tried. You make everything so easy!
Hi Karen! I’m glad to hear you enjoy my recipes. Thank you.
I made this yesterday for dinner. I can’t believe how easy it was and how good! This will be my go-to chicken chili recipe from now on!
So glad to hear that, Sandra! Thank you for the wonderful review.
Natasha, this is wonderful! The best I’ve ever had! One question. How much is a serving. It just says will feed 6 and I’m not sure how much in each so I can get an idea. I’m on WW.
Hi Susan, glad you love it! This recipe is approximately for 6 people, I recommend just dividing the whole recipe for 6 to get the actual serving size.
I made this chili a couple of times so far & I must say that I am ” Addicted ” now ! This is SO GOOD ! I do use twice the amount of broth since we don’t like such thick chili & I do have a tip for the cream cheese addition. I reserve 1 cup of broth & heat it & add the cream cheese to that & used a handheld immersion stick blender to thoroughly melt/ incorporate the cream cheese in less than a minute & then pour it into the pot of chili. So much quicker than waiting for the cheese to melt into the chili & it’s gets this delicious chili into your belly that much faster ! Love, love, love this recipe – usually make a double batch ! Thanks Natasha. Definitely going to try more of your recipes.
That is awesome feedback, Nancy. Thank you for sharing that with us!
This was easy to make and delicious. Just wish I had had an avocado to top it off. I really like your recipes.
Isn’t it so good?! I’m glad you enjoyed this recipe, Vickie!
I would like to make a bigger pot of this To feed like 10 people or more. Can i just triple the recipe or would it nit turn out if i did?
Hi Dawn, you can actually click Servings in the recipe card and it will adjust the ingredients according to the serving size that you choose.
Hi Natasha! I was just wondering what is the serving size for this recipe? I do see that it serves 6 but not sure what the serving per person is.
Hi Maria, you should get approximately 1 cup of chili per serving.
Natashia says frequently that she’ll “link” to a certain product. But where are those links?? Thanks so much!
Hi Sheila, we have links throughout the recipe. But if you look at our youtube video on Youtube, expanding the notes section, you will see everything linked there. I hope that helps.
Made this for dinner tonight, my Hubby loved it and so did I. Thank you for another great recipe.
You’re very welcome, Amy! Great to know that you both loved this recipe.
One of the best chili recipes I have had. Tasted even better as leftovers. I was sad when it was gone. Thanks for the recipe
You’re welcome, Ruben. Thank you for your awesome feedback!
Natasha – I adore you!! This was so good it blew me away!!!! My husband inhaled 2 bowls!!! He kept saying “oh man” “I gotta tell you this is amazing” This is in permanent rotation for sure.
Thank you Sweetheart!!!
Wow, that’s really awesome feedback, Lisa. Thanks to you both for trying out this recipe, I’m happy that you both enjoyed it!
For the chicken chili what would you suggest I use in place of the packet of ranch?? We don’t have that in my country.
Hi Debra, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I haven’t tried it myself to advise.
You might try to Google the dried Ranch Dressing recipes I know they have some listed
I just made this tonight and it was awesome! Can’t wait to make it again!
Great to hear that you loved it!
I’ve been trying to find the time to review a few of your dishes I made and being snowed in has made today the day! This recipe in a word is Simply the BEST! So creamy, and so delicious! Absolutely great for a cold day like today. Thank you!
That’s so great! I’m happy you enjoyed it!
I cant get ranch dip mix, what can i use to subsitute?
thanks
Hi Kia, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I have tried it myself to advise.
Thannks for the swift reply, will the bottled ranch have the same flavour?
I followed the recipe that is on Pioneer Woman’s website to make my own dry Ranch dressing mix and used 2 Tbsp to equal a packet of Hidden Valley Ranch dressing. It was delicious and so easy! I am not sure if I am allowed to use a link or the full recipe, but you can find it easily in google.
My family loved this recipe! Instead of using the 1 teaspoon each of chili powder/cumin/salt, I used 3 teaspoons of mild taco seasoning. My son put the chili in a tortilla with the toppings and ate it like a taco. This recipe is a keeper!
I’m so glad this was a hit! Thank you so much for sharing that with us!
I have a can of white beans and a can of black beans……….would the combination of the two different beans go well in this chili?
Hi Carol, see this section in the recipe: “Ingredients for Chicken Chili” It explains our recommendations for the different ingredients in this recipe.
You’re a Slav, how can you forget the sour cream in your video?? Haha! I made this with some leftover cooked chicken breast and it turned out nicely. I added some garlic in with the onion, and added half a block of cream cheese per some of the reviews. It was a great way to use up some leftovers and some canned goods!
I live in Norway and cannot get the ranch dip mix, how can I substitute for it?
Hi Lavinia, I wish I had an answer for you on a substitute. Of course, you can try ranch out of the bottle, but I have tried it myself to advise.
Hi Lavinia, I have the same issue. Did you try it with the ranch sauce from the bottle? If so, how did it come out?
If i use rotisserie chicken do i just sauté onions then add all ingredients including chicken right away? If so how long and what temp do I cook it on stovetop? Lid on or off? Thank you!
Hi Lisa, I would shred the chicken and add it when the shredded chicken is added back to the pot. You would still want to cook the rest of the ingredients per the recipe. I cook this partially covered with the lid.
Natasha can this be made in a crock pot? If so, should I wait until the end to add the cream cheese
Hi Katrina, it can be made in a slow cooker! See the recipe HERE.
Great success!!! Even my 92 year old mother loved it and it’s very hard to get her to eat anything these days.
Aww, that’s the best! Thank you so much for sharing that with me, Lisa. I’m all smiles
Made this for a Trick or Treating Halloween party and it was a huge hit with the kids and adults! Everyone asked me for the recipe- even the dads- and that never happens! The only thing that disappointed me was that there weren’t any leftovers!
I’ll have to triple it next time. Thanks for always being a reliable source for great recipes, Natasha. I can always count on you!
I’m so glad this was a hit! Thank you so much for sharing that with me.
Hi Natasha – love the recipe! How long does this last in the fridge and am I able to freeze it for later? Thanks!
Hi Caroline, I haven’t tried freezing this to advise on the outcome. Since it has dairy, I worry that it may separate. It lasts in the fridge for a couple of days. I haven’t had it last long enough to test beyond that. I hope you love this recipe!
Hi Natasha, your recipes are simple and easy to follow. I just stumbled upon your videos and am so grateful that I did. I have tried the chicken pot pie soup. It was delicious. Unlike so many videos and television programmes I have watched, yours is by far the most relatable. The ingredients used are what most people actually have in their cupboards. I quite like the follow up in the notes about equipment, pie dough recipes etc. Thank you for the easy to follow videos. Your likeable family oriented nature makes the meals a pleasure to cook and enjoy.
Thank you for your kind words and good feedback! I hope you’ll love all the recipes that you will try.
Awesome chicken chili recipe. Absolutely love it, tried for the first time and fell in love. Gave some to my mom and she loves it. It’s full of flavor and delicious.
I’m so happy to hear that! Thank you for sharing your great review, Mandie!
We are having this for dinner tonight!! I can’t wait! Love all of your videos!!
I hope you love this recipe, Zellie!
I love all of your recipes and this is definitely a new favorite! Have never made Chicken Chili before and I was missing out! Hubby and our 2yr old loved it as well! I added in some minced garlic, but otherwise stuck to the recipe. I added some sliced avocado to mine but it’s perfect without any toppings! Thanks for another awesome, easy and delicious recipe! Or as our little guy would say, Dee-icous! 🙂
Hello Sarah, thank you for your great comments and feedback. I hope you and your family will love all the recipes that you’ll try!
I was skeptical when I saw this video recipe on YouTube, but I decided to try it anyway because Natasha hasn’t steered me wrong yet and the white chicken chili recipe that I’ve been using for years isn’t exactly a quick and easy version. I’m glad I took the chance!
My take on this recipe:
– It’s quick, easy, and tasty.
– Toppings are a must even though they aren’t mentioned in the recipe notes. I served with fresh diced onions, finely grated cheese, avocado, cilantro, tortilla chips, sour cream, and our favorite green salsa.
– I used the full teaspoon of chili powder, and no one thought it was spicy. In fact, the overall seasoning level was subtle, probably because we had to skip the Rotel (someone who was eating with us can’t eat tomatoes).
– For my tastes, this is a four-star recipe as written because the amount of cream cheese would be overpowering. Instead, I used about four ounces of cream cheese (half of a block) — enough to add creaminess, but not enough to make cream cheese the leading flavor.
This recipe is definitely going into our rotation! It won’t be replacing my other recipe, but (with half the cream cheese) I still give it five stars as an easy, balanced, and tasty meal that’s great for busy days.
Hi Kira, thank you for your review and suggestions.
The first time I have made White Chicken Chili without the McCormicks envelope. This recipe is wonderful and I will never use the envelope one again. My family loved it.
Hi Alice, happy to know that you and your family enjoyed this recipe! Thank you for your review.
YUM!! I added a large garlic sautéed with the onion. Topped with Fritos and avocado. 😋👊🏻
Sounds yummy, Jenny. So glad you enjoyed it!
This is the best chicken chili I have ever had!! Love your recipes. I have tried many and never had any thing that didn’t come out perfect. You are a true inspiration and wonderful chef!! Thanks for all you do!!!
I am so happy to hear that! Thank you for the amazing review. I sure appreciate it.
My husband loved it, I thought it was okay. I missed the rich flavor chili usually has, this taster like cream cheese. But again my husband absolutely loved it, so it’s a good recipe, just not for everyone
easy and delicious 😋 the block of cream cheese and lime juice is what makes it good! Of course, don’t forget the sour cream, cheese, green onion, tortilla chips, avocado 🥑, and a roll!
Hello Lindsey, so great to hear that you enjoyed this recipe. Thank you for your review!
Hi Natasha! My sister and I made this recipe for dinner today. Our family and us loved it so much! We served with it with sour cream, Doritos, cilantro, and cheese on top. Thanks for the recipe Natasha!
Delicious, sounds like you had a good night! Thanks for your review, Zoie.
I made the White Chicken Chili last evening it was so good. Thanks so much for sharing the recipe was so easy and delicious.
You’re welcome! I’m so happy you enjoyed it, Ruth!
Made this for dinner tonight. It was WONDERFUL!
I’m so glad you enjoyed it, Nancy!
Natasha…this is outstanding. I used rotisserie breasts and it made an even easier recipe. I do think the chili would be nearly as good with half the cream cheese for those watching their weight. Adding a half can of chipotle peppers in sauce is a great option for those wanting more heat. Thanks so much for a great recipe.
You are very welcome, Laura. That is a good idea, thank you for sharing that with us!
I have never made white chicken chili before, I will be making more thanks to this easy to follow recipe from Natasha. I did see that in the printed version of the recipe it called to use the juice of the corn, but in the video and the ingredients list is says to drain. I did drain the corn. I would also add just a little more cumin and chili powder to give it a little more of a kick.
Hi Kim, our printable recipe card reads: “15 oz can corn drained“. I hope that helps with any confusion!
Step 2 says “corn with juice” : )
Thank you Vera! I have fixed that. Good catch!
OH EM GEE!!! I made a big pot of this amazing chili this morning for football gameday and this will DEFINITELY be on a regular rotation with the impending cooler weather!! Thank you SO much Natasha for continuing to wow us all with insanely good recipes!
You are so welcome, Steve. Glad to hear that this recipe was a hit!
I just made your white chicken chili recipe; it was excellent! I was looking for an easy, flavorful chicken dish and saw the recipe on Facebook. Chicken was cooked perfectly and there were so many layers of flavor. The lime and cream cheese put it over the top! Will definitely make again! Another great recipe from Natasha. Thanks for posting it!
I’m so glad you gave this a try! It’s my favorite chili recipe, and I’m happy you loved it also!
This looks absolutely yummy. What can opener do you use? I’m looking for a new one. Thank you!
Hi Susan, you can find my favorite kitchen tools in our Amazon Affiliate Shop HERE.
I love this and all your recipes ☺️
Aww! Thank you for that wonderful compliment, Annie!
Can this recipe be made without
the tomatoes, allergic to tomatoes. What should I use instead of the canned tomatoes. I make a lot of your recipes, love
them!
Hi Judith, I haven’t tried it that way, but I think it would still work without the tomatoes. You might add some diced bell pepper instead.
Judith, I had to skip the Rotel because I was cooking for someone who also can’t have tomatoes. You can add a small can of green chiles to get a similar flavor profile — I think the cans are about 5 ounces. If you want the color, add red bell pepper.
Loved this! I substituted your roasted salsa for the Rotel, tasted great!
Thank you so much for sharing that with me! I’m glad you enjoyed it, Diana!
Made it and it was very good…pretty much tastes like tortilla soup… the beans give it a harty filling…I was skeptical at first but very impressed.
I’m so happy to hear that! Thank you for sharing your great review!
Do you have a link for your wooden ladle?
Hi Sharon, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE and in our blog shop HERE.
How much chicken do you put in if you use leftover or rotisserie chicken?
Hi Kate, two chicken breasts are roughly 1 – 1.5 lbs of chicken!
This looks good! But I have a question about cream cheese. I really don’t like cream cheese. Could you recommend a good substitute? Would it make a huge difference in flavor by omitting cream cheese or even a substitute? Thank you!!
Hi Eileen, I haven’t tried this substitute myself to advise. But here’s what one of my readers said about trying yogurt, please keep in mind it will be less creamy and thick with yogurt: “I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt, and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious.”
Thank you Natasha!! I think it’s worth experimenting. I love all the other ingredients. I appreciate your response.
Hi Natasha
Looks delicious as all your recipes are and will definitely be making this for dinner today. Oh btw, I love your hair staight although it’s beautiful either way!
Thank you for that wonderful compliment, Karen! You’re so nice!
Can I substitute something else for the ranch dressing packet?
Hi Karen, I wish I had a better answer for you, but I haven’t tried any dairy-free substitute to advise. Maybe someone else here can share what they’ve tried?
Karen, the dry portion of a homemade ranch dressing recipe should be a suitable substitute for a purchased ranch package. You can even purchase buttermilk powder if you want to add some tangy flavor and don’t need to be dairy free.
Chicken chili is one of our favorite comfort soups and my kids just love it! I can’t wait to try your version. Looks wonderful and super tasty!
I hope you love it, Beth!
I love soup season for recipes just like this one! Served this for dinner last night and it was a hit all around the table! Bold, hearty and delicious; easily, a new favorite chili recipe!
I’m so happy this was a hit, Sara! Thank you for that excellent feedback!
This looks so yummy, can’t wait to try this tonight. If I sub for chicken thighs (what I have on hand), how many pounds should I use?
Hi Dana, we prefer it with chicken breast, but one of my readers mentioned successfully trying it with 1.5 lbs of boneless skinless chicken thighs since that is all they had on hand. I hope you love this recipe!
Oh, this recipe is packed with flavor!! White, chicken chili is my favorite!!
Yes, it’s always a good choice – total comfort food as we roll into the cooler months.