White Chicken Chili
This creamy Chicken Chili is hearty, full of flavor, and checks all the boxes when it comes to satisfying your comfort food cravings!
Quick and simple Chicken Chili combines shredded chicken, beans, Rotel and corn into a creamy, seasoned chili in just 20 minutes! This one-pot chili recipe is the perfect way to celebrate a classic while still keeping your family’s taste buds entertained.
COMFORT FOOD WITH A TWIST
When you think of chili, you probably don’t think of chicken, cream cheese, and corn, but I guarantee this recipe is just another favorite you haven’t tried yet. Not only is Chicken Chili one of the easiest meals you’ll make this week, but it’s also one of the tastiest.
If you’re more of a traditionalist when it comes to your chili, you will love this Classic 30 Minute Chili Recipe or Crock Pot Weight Watchers Chili.
OTHER RECIPES TO SERVE WITH CHICKEN CHILI
- Honey Jalapeno Cornbread Drop Biscuits – Chili and cornbread always go hand in hand in my house.
- Southwestern Kale Salad – This beautiful green salad is a perfect side to a bowl of warm, hearty chili.
INGREDIENTS
Chicken: You’ll need shredded chicken. You can use boiled chicken breasts or even canned chicken if you prefer.
Chili Base: This Chicken Chili is made with low sodium chicken broth and cream cheese!
Add-ins: Of course, you’ll need beans! I use light red kidney beans, reduced sodium black beans, and white northern beans. I also use a can of mild Rotel and a can of sweet corn kernels.
Seasoning: Season this chili with salt, pepper, onion powder, cumin, chili powder and a clove of fresh minced garlic.
HOW TO MAKE CHICKEN CHILI
STEP ONE: Start by boiling two raw chicken breasts in water for 30-40 minutes or until they are fully cooked. Once cooked through, shred the chicken with a fork.
STEP TWO: In a large, deep saute pan mix all of the ingredients together, including the shredded chicken.
STEP THREE: Cook chili over medium heat for 15-20 minutes, stirring often to ensure everything is well mixed. Scoop into a chili bowl and serve with your favorite chili toppings or sides.
TIPS FOR SUCCESS
- The chicken can be cooked and shredded ahead of time to cut down on prep. You can also bake the chicken, cook it in an Instant Pot, or buy a rotisserie chicken from the store if you prefer. You will need about 3 cups of shredded chicken for the chili.
- I cut the cream cheese into small blocks so it melts easier and distributes quickly and evenly into the chili base.
- If you want to add a level of heat to this chili recipe, throw in some diced jalapenos!
WHAT TO SERVE WITH CHICKEN CHILI
To me, a bowl of chili is never complete without a piece of cornbread crumbled over the top. Whether you prefer a classic Honey Cornbread or something a little spicier, you can’t go wrong. Speaking of toppings, this Chicken Chili is even more fun when you serve it with a toppings bar! I usually put out a bowl of shredded cheese, some diced up fresh avocado, chopped up tomatoes and scallions, and my all-time favorite, crushed Fritos!
HOW TO STORE CHICKEN CHILI
Store any leftover Chicken Chili in an airtight container in the fridge for up to 4 days. You can reheat it on the stovetop or microwave it. You can also place leftover chili in an airtight container or portion out individual serving sizes into freezer bags and freeze leftovers for up to 2 months. I recommend reheating frozen chili on the stovetop.
OTHER COMFORT FOOD RECIPES
- Creamy Chicken & Wild Rice Soup
- Taco Mac n Cheese Pasta Bake
- Homemade Hamburger Helper
- Air Fryer Fried Chicken
- American Goulash
- Salisbury Steak
*This post was originally posted on 10/31/2012
Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts (see note)
- ½ cup low sodium chicken broth
- 12 ounces cream cheese softened
- 15.5 ounces canned red kidney beans drained & rinsed
- 15 ounces canned black beans drained & rinsed
- 15.8 ounces canned great northern beans drained & rinsed
- 10 ounces Rotel tomatoes not drained
- 15.25 ounces canned corn kernels not drained
- 1 clove garlic minced
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- Fresh parsley for garnish
- Lime wheels for garnish
Instructions
- Bring a large pot of water to a boil. Add the chicken breasts and boil until cooked through, about 30-40 minutes. Remove the chicken to a cutting board and shred it using two forks.
- Place a large pot or 5-quart deep saute pan over medium heat. Add all of the ingredients, including the shredded chicken to the pot. (Add the liquid from the Rotel can and corn into the pot.)
- Bring the chili to a simmer and cook until everything is hot and the cream cheese has melted, about 15-20 minutes, stirring often.
- Portion the chili into bowls and garnish with some parsley and/or lime slices if desired. Serve warm.
