We love Chicken chili and we’ve made every variation from Crockpot Chicken Chili to Instant Pot Chicken Chili which produces the most tender chicken. Whichever is your favorite cooking method, this recipe is a crowd-pleaser. This post may contain affiliate links. Read my disclosure policy.
Chicken Chili Video Tutorial
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Ingredients for Chicken Chili
Chicken – we use 2 large chicken breasts, but you can sub with leftover roast chicken or storebought rotisserie Onion – yellow or sweet onion work great Chicken broth – use any kind of chicken stock or bone broth or make your own with water and bouillonWhite beans – try any kind of white beans such as cannelloni, Great Northern, or Navy beans (avoid garbanzo beans). Canned is so easy, but you can also use home-cooked beansCorn – drained can of whole kernel cornRotel tomatoes – use a 10 oz can with the juiceSpices – chili powder and cumin make this mildly smoky and spicy. Ranch mix – this is the secret ingredient to add a ton of flavor. Ranch dip or dressing mix packets range from 0.4 oz to 1.5 oz, depending on the brand, but it should be enough powder to make 2 cups of ranch.Cream cheese – regular full-fat will give the chili a creamy consistencyLime juice – squeezing fresh lime adds a zesty twist
Pro Tip: To save time, use leftover cooked chicken breast or use a store-bought rotisserie chicken. Chili is the best way to repurpose leftover chicken and it never tastes like leftovers.
How to Make Chicken Chili
Common Questions
Serve with
We love to serve this as a main course paired with:
Instant Pot Baked Potato or Air Fryer Baked PotatoTortilla chipsDiced avocadosFresh chopped cilantroShredded Monterey Jack CheeseLime wedges to squeeze over chili
There are so many ways to dress up a bowl of White Chicken Chili. Let me know about your favorite toppings in the comments below.
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