White Chicken Chili

A rich, creamy stovetop white chicken chili with smoky bacon, Rotel, black beans, and corn. Cream cheese and shredded cheddar create a smooth, cheesy finish.

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: Dutch oven or crockpot

Ingredients

• 1 lb boneless skinless chicken breasts, diced

• 5 slices bacon, chopped

• 1 Tbsp olive oil or butter

• 2 cups chicken broth

• 1 (15 oz) can sweet corn, drained

• 1 (15 oz) can black beans, drained and rinsed

• 1 (10 oz) can Rotel (diced tomatoes with green chiles), undrained

• 1 ranch seasoning packet (about 1 oz)

• 1 Tbsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 (8 oz) block cream cheese, cubed

• 2 cups shredded cheddar cheese

• Salt and pepper to taste

Directions

1. Cook the Bacon: In a large soup pot over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.

2. Cook the Chicken: Add olive oil or butter if needed. Sauté diced chicken until no longer pink, about 6–8 minutes. Season with a little salt and pepper.

3. Add Seasonings: Stir in ranch packet, chili powder, cumin, garlic powder, and onion powder. Cook 1 minute to release the flavors.

4. Add Broth and Veggies: Pour in 2 cups chicken broth. Add corn, black beans, and Rotel (including the juice). Bring to a gentle boil, then reduce heat to low and simmer for 10–15 minutes.

5. Make It Creamy: Add cubed cream cheese and stir until melted and smooth. Mix in cooked bacon and 1½ cups of the shredded cheddar, reserving the rest for garnish.

6. Serve: Taste and adjust seasoning. Ladle into bowls and top with remaining cheddar