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White Chicken Chili

Everyone loves Chilli, especially in the winter months. Sometimes I get on this no red meat vibe and I want to make some white chicken chili. How do you make your chili? Do you use turkey, beef, or Chicken?

White Chicken Chili

Ingredients:

 

  • 2 Pounds Boneless Skinless Chicken Breast
  • ½ Sweet Onion
  • 1 Block of Cream Cheese, 8 oz.
  • 1 Can Cannellini Beans, 15 oz.
  • 1 Can Corn, 15 oz.
  • 1 Can Rotel (tomato and green chile mix), 10 oz.
  • 1 Packet Ranch Dressing Mix
  • 1-2 Cups Chicken Broth
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Butter
  • 1 Teaspoon Cumin
  • Salt & Pepper to Taste

 

Directions:

 

  1. In a large pot, boil the chicken until no longer pink in the middle. Drain and set aside to cool.
  2. Dice your onions and place them in another pot with the butter. Saute for a few minutes, until the onions are translucent.
  3. Shred the chicken and add it, along with all the other ingredients, excluding the cream cheese, to the pot. Be sure to drain the beans, corn, and rotel before adding them in.
  4. Start with only 1 cup of the broth and add in the second if the mixture needs it.
  5. Set the heat to a lower setting and allow the ingredients to simmer for half an hour.
  6. Taste the chili to see if the seasoning is to your preference and add in more if need be, at this point.
  7. Slice the cream cheese into large squares and place it in the pot, randomly stirring the mixture until the cream cheese has fully melted. Allow to simmer for up to 10 minutes longer.
  8. Serve immediately and enjoy!

 

Notes:

  1. If you prefer, the cream cheese can be substituted for Velveeta, just be sure to only use 8 ounces like you would have the cream cheese.
  2. Each person has their preferences on how thick or thin they like their chili. If you like it a little thinner, add more chicken broth. If you like it thicker, use the recommended chicken broth amount, or a little less. Just note that if you use less broth, you’ll have to stir it more often during the simmering process to ensure it won’t burn.
  3. The bean of choice can be swapped out for your favorite bean. Popular choices for chili are black beans or kidney beans.
  4. This is great for freezing and eating at a later time. Place in an airtight container and keep for up to a month. If keeping in the fridge, store in an airtight container and keep for up to 5-7 days.

 

Common Questions About White Chicken Chili

How Do You Thicken White Chicken Chili?

If you like a thicker chili, for this recipe specifically, as mentioned above, you can reduce the amount of chicken broth. However, you can also refrain from draining the cans of added ingredients and skip the broth altogether to keep it thicker as well. Adding cream cheese, Velveeta, or a similar ingredient helps with the thickening of the chili as well. If you’re already finished with your chili and it’s too thin and you want it thicker, I suggest adding more cheese or puree some of the beans, as both will help thicken it. A longer simmering time will also help in the thickening process.

Is Chicken Chili Good for Weight Loss?

All of the ingredients used in most chicken chili recipes are pretty healthy options when it comes to eating healthier. You’ll want to stick with the ingredients given in this recipe if you would like to stick to a healthier chicken chili in general. The biggest aspect to watch out for is portion control. Even a healthier recipe can turn unhealthy if not eaten in moderation.

white chicken chili

 

 

2 Comments

  • Andrea Eisen
    November 8, 2019 at 4:59 pm

    Shared in my recipe group on FB! 🙂 It looks so good. Mine is so different, but this looks like creamy gloriousness.

    Reply
    • Kita
      November 10, 2019 at 1:41 am

      thank you!

      Reply

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