Easy Chicken Chili

Servings: 6 people 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


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.

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