Kitchen notes · a little help before you start
Easy White Chicken Chili (Stovetop Recipe)
Easy White Chicken Chili (Stovetop Recipe) is made with chicken broth, canned white beans, and chicken breasts.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- American · Tex-Mex · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Shred at the stated step
Keep shredding in the order given by the method.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
medium onion (finely diced)
In the method: Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil.
chicken broth (or stock)
In the method: Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice.
canned white beans (drained and rinsed )
In the method: Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 Tbsp olive oilIngredient note
Source: 1 medium onion (finely diced)Ingredient note
Source: 2 cups chicken broth (or stock)Ingredient note
Source: 30 oz canned white beans (drained and rinsed )Ingredient note
Source: 15 oz can corn (drained)Ingredient note
Source: 10 oz can Rotel diced tomatoes with green chilis (with juice)Ingredient note
Source: 1 tsp chili powder (use 1/2 for mild chili)Ingredient note
Source: 1 tsp cumin powderIngredient note
Source: 1 tsp salt (or to taste)Ingredient note
Source: 1.5 oz packet ranch dip mix (*)Ingredient note
Source: 2 chicken breastsIngredient note
Source: 8 oz cream cheese (cut into cubes)Ingredient note
Source: 1 Tbsp fresh lime juice
How to make it
0 of 5 steps completeMake room for Easy White Chicken Chili (Stovetop Recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
It will thicken more as it cools.
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the dutch oven and pot. Start with this step: Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Simmer another 3 minutes or until chili reaches your desired thickness.
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Additional recipe notes
*Dry ranch packets come in 0.4 to 1.5 oz packages depending on the brand. Use enough powder to normally make 2 cups ranch.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.