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 tsp for a milder 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
- In a 6-quart Dutch oven or large pot, heat olive oil over medium heat.
- Add diced onion and sauté for 5 minutes, until softened.
- Add chicken broth, white beans, corn, and Rotel tomatoes with their juice.
- Stir in chili powder, cumin, salt, and ranch seasoning packet until combined.
- Add chicken breasts and submerge in the 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 from the pot and shred using two forks. Return shredded chicken to the chili.
- Add cubed cream cheese and lime juice. Stir until cream cheese is melted and incorporated.
- Taste and adjust salt or lime juice as needed. Simmer for another 3–5 minutes until the chili reaches desired thickness. It will continue to thicken as it cools.
- Serve hot with your favorite toppings such as Monterey Jack cheese, diced avocado, chopped cilantro, or tortilla chips.
Notes
- Use rotisserie chicken for a quicker version—just reduce the simmer time.
- For a thicker chili, mash some of the beans before adding.
- Chili thickens as it sits, making it perfect for leftovers the next day.
- Garnish with sour cream or jalapeños for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg
