If you are craving something comforting yet full of bright flavors, the One-Pot White Chicken Chili Recipe is here to save your day. This dish combines tender chunks of chicken with creamy white beans, aromatic spices, and a touch of tangy sour cream to create a hearty stew that feels like a warm hug in a bowl. Perfectly balanced with the subtle heat of green chilies and smooth richness from heavy cream, it’s a flavorful and satisfying meal that comes together effortlessly in just one pot, making both cooking and cleanup a breeze.
Ingredients You’ll Need
Simple ingredients lay the foundation for this delicious chili, each chosen to build layers of flavor and texture. From tender chicken to creamy beans and aromatic spices, every element plays a crucial role in making this dish shine.
- Olive oil: Adds a subtle fruitiness for sautéing the chicken and onions without overpowering the dish.
- Chicken breasts: Provides lean protein that stays juicy and tender throughout cooking.
- Yellow or white onion: Brings natural sweetness and depth when cooked down.
- Salt: Enhances all the flavors to make them pop perfectly.
- Garlic powder: Offers a mild, savory boost without the intensity of fresh garlic.
- Low-sodium chicken broth: Forms a rich, flavorful base while controlling saltiness.
- Great northern beans: Add a creamy texture and subtle earthiness to balance the spice.
- Chopped green chilies: Provide gentle heat and brightness without overwhelming the palate.
- Cumin: Brings a warm, smoky depth that’s classic in chili recipes.
- Dried oregano: Offers herbal notes that enhance the overall complexity.
- Ground black pepper: Adds a mild bite to round out the seasoning.
- Sour cream: Creates a luxuriously creamy texture with a tangy finish.
- Heavy cream: Softens spices and enriches the chili with velvety smoothness.
How to Make One-Pot White Chicken Chili Recipe
Step 1: Brown Chicken and Onions
Start by heating the oil in a large soup pot over medium-high heat. Add the bite-sized chicken pieces, diced onion, salt, and garlic powder. Cook everything, stirring frequently, until the chicken turns white and the onions become translucent. This step seals in the flavor and forms a tasty base for the chili, even though the chicken will continue cooking later.
Step 2: Drain Excess Liquid
Once the chicken and onions are cooked, you might notice some liquid accumulation in the pot. Drain off this excess liquid carefully to prevent the chili from becoming watery, ensuring the final dish has a rich and creamy consistency.
Step 3: Add Remaining Ingredients
Pour in the chicken broth, drained and rinsed beans, chopped green chilies, cumin, oregano, and black pepper. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 30 minutes. This simmering melds all the flavors beautifully, making every spoonful taste like a cozy embrace.
Step 4: Blend Soup and Add Cream
If you prefer a smoother texture without chunks of green chilies, carefully blend the chicken broth and chilies before adding them to the pot. This optional step transforms the chili into a luscious, creamy soup. After simmering, stir in the sour cream and heavy cream, allowing the sour cream to melt fully into the chili. Let it heat for a few extra minutes to combine all those creamy, dreamy flavors just right.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
Garnishes take this dish from comforting to celebratory. Sprinkle shredded Monterey Jack cheese on top for a melty, cheesy touch or swap with Pepper Jack for a kick. Add some fresh jalapenos if you crave spice, and don’t forget crunchy tortilla chips to scoop up every last bit of delicious chili.
Side Dishes
This chili shines on its own but pairs wonderfully with a few sides. Crisp green salads bring freshness, cornbread adds a sweet and crumbly contrast, and simple rice dishes soak up the creamy sauce perfectly. These accompaniments round out the meal beautifully.
Creative Ways to Present
Serve this chili in fun, unexpected ways to impress guests. Spoon it over baked potatoes for a hearty twist, fill warm tortillas to make chili tacos, or even ladle it over nachos with cheese and jalapenos layered on top. Its creamy texture makes it wonderfully versatile for all your comfort-food cravings.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store any leftovers in an airtight container in the refrigerator. It’ll keep well for 3 to 4 days and taste even better the next day as the flavors continue to meld and deepen.
Freezing
This One-Pot White Chicken Chili Recipe freezes beautifully. Portion the chili into freezer-safe containers or bags and freeze for up to 3 months. Just make sure to cool it completely before freezing to maintain the best texture.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator, then warm gently on the stove over medium-low heat. Stir frequently to prevent sticking and add a splash of chicken broth if it thickens too much. The creamy texture will return to silky perfection with a bit of mindful heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and richness due to their higher fat content. Just chop them similarly and cook until no longer pink before adding the broth and other ingredients.
Is this chili spicy?
This recipe has a mild, gentle heat from the green chilies, making it approachable for most palates. If you prefer more spice, add fresh jalapenos or hot sauce when serving.
Can I make this in a slow cooker?
Yes! Brown the chicken and onions in a skillet first, then transfer everything to the slow cooker. Cook on low for 4 to 6 hours, adding the sour cream and cream at the end to finish.
What can I substitute for sour cream?
If you’re avoiding dairy or don’t have sour cream on hand, Greek yogurt is a fantastic substitute. It adds creaminess with a similar tang, just stir it in at the end like sour cream.
Can I add other vegetables?
Definitely! Diced bell peppers, corn kernels, or even spinach stirred in towards the end can add color, crunch, and nutrition, making it your very own spin on the recipe.
Final Thoughts
There is something truly special about a meal that warms both your heart and your hands, and this One-Pot White Chicken Chili Recipe delivers just that. Easy to make, full of flavor, and endlessly comforting, it’s a dish you’ll want to return to again and again. So grab your ingredients, gather round your favorite pot, and dive into a bowl of creamy, spicy, soul-satisfying chili that feels like home in every spoonful.
Print
One-Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting One-Pot White Chicken Chili is a creamy, flavorful dish made with tender chicken, northern beans, green chilies, and a blend of spices. Simmered to perfection and enriched with sour cream and heavy cream, this chili is perfect for a cozy meal and easy to prepare in a single pot.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (canola or vegetable oil work fine too)
- 2 large boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1 yellow or white onion, finely diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 (15 oz) can low-sodium chicken broth
- 2 (15 oz) cans great northern beans, drained & rinsed
- 1 (4 oz) can chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Brown Chicken and Onions: In a soup pot or stock pot over medium-high heat, add olive oil, chicken chunks, onion, salt, and garlic powder. Cook and stir until the chicken is no longer pink and appears cooked through. There’s no need for a thermometer since the chicken will continue to cook during simmering; just ensure it is white and fully cooked.
- Drain Excess Liquid: Carefully drain off any excess liquid or water released from the chicken and onions while cooking to avoid a watery chili.
- Add Remaining Ingredients and Simmer: Add the low-sodium chicken broth, drained and rinsed great northern beans, chopped green chilies, cumin, dried oregano, and ground black pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently for 30 minutes to develop flavors.
- Blend Soup and Add Cream: For a smoother texture and to avoid chunks of green chilies, optionally blend the chicken broth and green chilies before adding them into the chili. Once simmering finishes, stir in the sour cream and heavy cream until fully incorporated and creamy. Heat the chili for an additional few minutes to let the flavors meld and the sour cream to melt.
- Serve: Ladle the creamy white chicken chili into bowls and garnish with shredded Monterey Jack cheese and tortilla chips for added texture. Optionally, add jalapenos or Pepper Jack cheese for some extra spice and flavor.
Notes
- You can substitute olive oil with canola or vegetable oil if desired.
- Blending the green chilies with broth is optional based on your texture preference.
- To make this chili spicier, add jalapenos or use Pepper Jack cheese as garnish.
- This recipe is perfect for meal prep as it reheats well and flavors deepen overnight.
- Use low-sodium chicken broth to control salt levels better.
