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White Chicken Chili

I would say this was a hit after I watched my brother go for fourths!


• 2 1/2-3 lbs. Chicken breasts (Shredded)
• 2 small cans Rotel w/green chilies
• 2 cans Kidney beans (drained and rinsed)
• 2 cans black beans (drained and rinsed)
• 2 cans corn (can also use frozen or fresh corn)
• 1 small onion
• 1 (8 oz.) Package cream cheese
• 1 Cup Half & Half
• 4 Cups chicken broth
• 3 TBS or one package Ranch Dry mix
• 2 tsp. Cumin
• 2 tsp. Paprika
• 2 tsp. salt
• 2tsp. Pepper


• Start by getting your chicken cooked whether you want it baked, boiled, or done in a pressure cooker. I would make sure that no matter how you cook it, just do so seasoned with cumin, paprika, salt,and pepper, as well as having a light layer of chicken broth for the breasts to soak up. (About 1 cup)
• Next, get out a large pot and add the beans, corn,diced onion, cream cheese, half and half, chicken broth,and the shredded chicken. Once the cream cheese is melted, add the rest of the the seasonings and stir together.
• I like to cook the chicken in an instant pot and use the broth that I used for the chicken to put in the soup for more flavor.
• Let the soup sit until it is hot, but for the best flavor let it absorb for about 30 minutes after.
• Depending on how thick you want it, you can add more cans of beans and corn. If you want it thinner, just add more chicken broth.


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