This Creamy White Chicken Chili is pure comfort in a bowl, and it has become my family’s most-requested dinner during cooler months. The secret ingredient? A simple ranch seasoning packet that transforms ordinary ingredients into something extraordinary. I discovered this trick three years ago when I needed to jazz up a basic white chili recipe, and now I can’t imagine making it any other way.
Table of Contents
Ingredients for Creamy White Chicken Chili
I always start by gathering everything before I turn on the stove because it makes the cooking process so much smoother. For this chili, you’ll need a mix of pantry staples and fresh ingredients that work together beautifully. My go-to is using a rotisserie chicken because it saves time and adds incredible flavor to the broth. Pro tip: don’t throw away that plastic container the rotisserie chicken comes in until after you’ve made the chili.
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 5 cloves garlic (about 1 tablespoon minced) – I recommend using fresh garlic for the best flavor
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1½ teaspoons cumin
- 1½ teaspoons oregano
- 1 (1-ounce) package Ranch seasoning (dry) – This is the secret ingredient that makes it special!
- 1 (10-ounce) can Rotel or diced tomatoes
- 1 (7-ounce) can diced green chilies (fire roasted preferred) – In my experience, fire roasted adds deeper, smokier flavor
- 1 (14-ounce) can white beans, navy beans or cannellini (drained)
- 1 (14-ounce) can pinto beans (drained)
- 2½ cups shredded rotisserie chicken (about 12 ounces) – I usually use a mix of dark and light meat for better flavor
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base – My preference is this over regular broth cubes because it packs more flavor
- 1 (8-ounce) package cream cheese (softened, low fat is fine) – Make sure this is at room temperature for easier melting
- 1½ cups frozen corn or canned corn
For topping: Cheddar cheese, sour cream, cilantro, lime wedges, avocado, jalapeño, green onion, tortilla chips
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking because this recipe moves quickly once you get going, and you don’t want to be chopping garlic while your onions are burning.
Step 1: Prep your vegetables by chopping the onion and mincing the garlic. Combine all the spices in a small bowl: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and the ranch seasoning packet. If using a rotisserie chicken, shred it now and remove the cream cheese from the fridge to soften.
Step 2: Heat a large pot over medium-high heat for at least 1 minute. This preheating step is important for proper sautéing. Add the olive oil, which should shimmer immediately when it hits the hot pan. Add the chopped onions and sauté for 3 to 5 minutes until they become translucent and start to soften at the edges.
Step 3: Reduce heat to medium and add the minced garlic along with your entire bowl of seasonings. Sauté for another 2 minutes, stirring frequently, until the garlic is fragrant and the spices smell toasty. Be careful not to burn the garlic at this stage as it can turn bitter.
Step 4: Add the can of Rotel and diced green chilies without draining them. The liquid adds flavor and helps deglaze any bits stuck to the bottom of the pot. Stir everything into the onion mixture. Drain both the white beans and pinto beans, then add them to the pot along with the shredded chicken.
Step 5: Turn the burner to high heat. Stir in the water and Better Than Bouillon. Here’s my favorite trick: if you used rotisserie chicken, swirl some of the broth mixture into the plastic container the chicken came in to capture all that flavorful, fatty goodness, then pour it into your chili. This adds so much depth to the final dish.
Step 6: Chop the softened cream cheese into 1-inch cubes and add to the chili. Bring everything to a boil, then reduce heat to a simmer. The cream cheese will start to melt and create that signature creamy texture. Use a wooden spoon or whisk to break up any stubborn cream cheese pieces. Let it simmer for at least 5 minutes for a quick meal, or up to an hour if you have time for the flavors to really meld together.
Step 7: Add the corn just before serving to maintain its sweet, fresh taste and prevent it from becoming mushy. Stir well and serve hot with your favorite toppings. I always include cheddar cheese and sour cream as must-haves, but the lime juice really brightens everything up.
Perfect Pairings for Creamy White Chicken Chili
This hearty chili pairs beautifully with sides that add texture, freshness, and balance to the meal.
Cornbread Muffins: The slightly sweet, crumbly texture of cornbread is the perfect companion for scooping up every last bit of creamy chili. The contrast between the warm, buttery bread and the rich chili creates a satisfying combination that feels like a warm hug.
Mexican Street Corn Salad: This fresh, tangy salad adds a bright element with its lime juice, cotija cheese, and cilantro. The cool crunch balances the warm, creamy chili perfectly and adds extra corn flavor that complements the corn already in the dish.
Simple Green Salad: A crisp salad with lime vinaigrette cuts through the richness of the chili and adds necessary freshness to the meal. It also provides a nice textural contrast and helps round out the nutrition with extra vegetables.
Cilantro Lime Rice: Fluffy rice seasoned with fresh cilantro and lime juice soaks up the creamy broth beautifully while adding a light, refreshing element that complements the southwestern flavors. This is what I serve when I want to stretch the meal for more people.
Tortilla Chips with Guacamole: Beyond using chips as a topping, serving extra chips with homemade guacamole on the side creates a complete meal with healthy fats and that satisfying crunch everyone loves. You could even turn this into loaded nachos by pouring the chili over chips.
Storing and Reheating Your Chili
Store leftover chili in an airtight container in the refrigerator for 3 to 5 days. The flavors actually deepen overnight, making leftovers even better than the first serving. I often make this on Sunday knowing we’ll enjoy it even more on Tuesday.
For freezer storage, transfer cooled chili to ziplock bags and freeze for up to 3 months. Just remember to thaw in the fridge overnight before reheating. When reheating, warm the chili in a pot over low heat or in the microwave, stirring occasionally. I recommend adding a couple tablespoons of water if the chili has thickened too much during storage. The cream cheese may separate slightly during freezing, but a good stir while reheating will bring it back together.
This chili is incredibly versatile beyond just serving it in bowls. Try using it as a topping for baked potatoes, spooning it over nachos, or even using it as a filling for quesadillas. My kids love when I stuff it into cheesy chicken wraps for school lunches. You could also serve it alongside garlic herb mashed potatoes for an extra comforting meal.
Frequently Asked Questions
Can I make this chili spicier?
Absolutely! Add extra crushed red pepper, use hot Rotel instead of mild, or include diced jalapeños with the other ingredients. You can also offer hot sauce as a topping for those who want extra heat without making the whole pot spicy.
Can I use dried beans instead of canned?
Yes, but you’ll need to cook them separately first. Use about 1½ cups of cooked beans to replace each 14-ounce can. The advantage of canned beans is convenience and consistent texture, which is why I prefer them for weeknight cooking.
What can I substitute for ranch seasoning?
While ranch seasoning is the secret ingredient here, you can mix together dried dill, dried parsley, garlic powder, onion powder, and a pinch of buttermilk powder if you have it. However, the store-bought packet includes thickening agents that help create that signature creamy texture, so results may vary slightly.
Creamy White Chicken Chili
Ingredients
Equipment
Method
- Prep your vegetables by chopping the onion and mincing the garlic. Combine all the spices in a small bowl: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and the ranch seasoning packet. If using a rotisserie chicken, shred it now and remove the cream cheese from the fridge to soften.
- Heat a large pot over medium-high heat for at least 1 minute. Add 3 tablespoons olive oil, which should shimmer immediately. Add the chopped onions and sauté for 3 to 5 minutes until they become translucent.
- Reduce heat to medium and add the minced garlic along with the entire bowl of seasonings. Sauté for another 2 minutes, stirring frequently, until the garlic is fragrant and the spices smell toasty.
- Add the can of Rotel and diced green chilies without draining them. Stir into the onion mixture. Drain both the white beans and pinto beans, then add them to the pot along with the 2.5 cups shredded chicken.
- Turn the burner to high heat. Stir in 3 cups water and 1 tablespoon Better Than Bouillon. If you used rotisserie chicken, swirl some broth into the plastic container to capture the flavorful goodness, then pour it into your chili.
- Chop the softened cream cheese into 1-inch cubes and add to the chili. Bring everything to a boil, then reduce heat to a simmer. Use a wooden spoon or whisk to break up cream cheese pieces. Let it simmer for at least 5 minutes for a quick meal, or up to an hour for deeper flavor.
- Add the 1.5 cups corn just before serving to maintain its fresh taste. Serve hot with your favorite toppings like cheddar cheese, sour cream, cilantro, lime wedges, avocado, jalapeño, green onion, and tortilla chips.
Notes
