If you’re searching for a comforting, flavorful, and effortlessly satisfying meal, you’ve just found your new go-to. This One-Pot White Chicken Chili Recipe brings together tender chicken, creamy beans, and a delightful medley of spices, all simmered to perfection in a single pot. It’s the kind of dish that warms you up from the inside out while making your kitchen smell absolutely irresistible. Plus, its creamy texture and mild heat make it perfect for any occasion—whether it’s a cozy family dinner or a casual get-together with friends.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the hearty beans to the fragrant spices, all coming together to create a dish that’s comforting yet complex. These simple, readily available ingredients combine to give you a chili that’s creamy, flavorful, and beautifully textured.
- Olive oil: A tablespoon provides the perfect base for browning the chicken and onions, adding a subtle richness without overpowering flavors.
- Chicken breasts: Boneless and skinless, chopped into bite-sized pieces to ensure every spoonful has tender, juicy chicken.
- Onion: Diced finely to melt into the chili, adding sweetness and depth to the broth.
- Salt: Enhances and balances all the flavors in the pot.
- Garlic powder: Offers a mellow garlic punch that complements the spices beautifully.
- Chicken broth: The liquid base that infuses the chili with savory warmth and helps all ingredients meld together.
- Great northern beans: Creamy and tender, these beans add body and a subtle nuttiness to the chili.
- Chopped green chilies: Bring a mild heat and zesty brightness for a classic white chili flair.
- Cumin: Adds a toasty, earthy aroma that’s essential in chili recipes.
- Dried oregano: Offers an herbal note to round out the spice blend.
- Ground black pepper: Provides a gentle kick and pungent depth.
- Sour cream: Creates silky creaminess and a slight tang that makes each bite irresistible.
- Heavy cream: Enriches the chili’s texture, making it luxuriously smooth and comforting.
How to Make One-Pot White Chicken Chili Recipe
Step 1: Brown Chicken and Onions
Start by heating your oil in a large soup or stock pot over medium-high heat. Add the chopped chicken, diced onions, salt, and garlic powder. Cook while stirring until the chicken pieces turn white and look cooked through—there’s no need for a thermometer yet since the chicken will finish cooking as the chili simmers. This initial browning builds flavor and softens the onions into a sweet base for our chili.
Step 2: Drain Excess Liquid
Once the chicken and onions are browned, you’ll likely have some liquid released in the pot. Carefully drain this off to avoid a watery chili. Removing excess moisture ensures your chili stays thick and rich, capturing all those vibrant flavors with every bite.
Step 3: Add Remaining Ingredients
Next, pour in the chicken broth, drained and rinsed great northern beans, chopped green chilies, cumin, oregano, and black pepper. Stir everything together and bring the chili to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes. This slow cooking lets the flavors deepen and meld into a harmonious, cozy dish.
Step 4: Blend Soup and Add Cream
If you prefer a smoother texture without noticeable green chili chunks, blend the chicken broth and green chilies before adding them to the pot—this is entirely optional though! When the chili has finished simmering, stir in the sour cream and heavy cream, allowing them to melt and infuse the chili with a luscious creaminess. Heat it gently for a few minutes before serving to bring everything together.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
To really elevate this chili, don’t skip the garnishes! Shredded Monterey Jack cheese adds a mild, melty goodness, while sliced jalapenos bring a fresh, spicy kick if you’re feeling adventurous. For an extra layer of flavor, consider a dollop of sour cream or fresh cilantro. These finishing touches transform your bowl from delicious to downright memorable.
Side Dishes
Tortilla chips are the ultimate chili companion—perfect for scooping or crunching alongside each spoonful. Cornbread or a simple green salad can provide pleasing contrast and balance, helping the creamy chili shine even more. Pick whatever speaks to your taste buds and make the meal your own!
Creative Ways to Present
This One-Pot White Chicken Chili Recipe is beautiful served in rustic bowls or even bread bowls for a fun, edible container. For a festive touch, try layering it in small jars with a sprinkle of cheese and jalapenos for party appetizers. The creamy texture and inviting aroma always make presentation a joy to explore.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in airtight containers stored in the fridge for up to 4 days. The flavors actually deepen overnight, making your next meal even better! Just be sure to cool it before refrigerating to preserve the taste and texture.
Freezing
This chili freezes wonderfully, making it a convenient option for meal prep or busy nights. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the chili gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of broth or water if it has thickened too much. Microwave reheating works well too—just cover it and heat in short bursts, stirring in between to keep it creamy and smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a slightly richer flavor and stay tender while simmering, making them a great alternative if you prefer dark meat.
Is this chili spicy?
This One-Pot White Chicken Chili Recipe has a mild heat level thanks to the green chilies, but you can easily adjust the spice by adding fresh jalapenos, cayenne pepper, or hot sauce according to your preference.
Can I make this recipe vegetarian?
While the recipe centers on chicken, you can swap the chicken broth for vegetable broth and replace the chicken with hearty vegetables or plant-based protein for a delicious vegetarian twist.
What’s the best way to thicken the chili if it’s too thin?
If your chili ends up thinner than you like, simmer it uncovered for a bit longer to reduce the liquid, or stir in a small amount of corn starch slurry until you reach the desired thickness.
Can I use canned beans other than great northern beans?
Sure thing! Cannellini or navy beans have a similar creamy texture and are perfect substitutes. Just be sure to drain and rinse canned beans before adding them to avoid excess salt and preserve the chili’s flavor.
Final Thoughts
This One-Pot White Chicken Chili Recipe is truly a kitchen winner, balancing ease and flavor in every spoonful. Whether you’re making a nourishing weeknight dinner or feeding a crowd, this chili offers warmth, comfort, and a touch of indulgence all in one pot. Grab your ingredients and start simmering—you’re about to fall in love with a new favorite recipe!
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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 One-Pot White Chicken Chili is a comforting and creamy dish made with tender chicken, northern beans, green chilies, and a blend of aromatic spices. Simmered to perfection and enriched with sour cream and heavy cream, it offers a rich and flavorful twist on traditional chili. Ideal for a hearty weeknight meal, it’s easy to prepare and serves six generously.
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
Broth and Beans
- 1 (15 oz) can low-sodium chicken broth
- 2 (15 oz) cans great northern beans, drained & rinsed
- 1 (4 oz) can chopped green chilies
Spices
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
Dairy
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Brown Chicken and Onions: In a soup pot or stock pot over medium-high heat, heat the olive oil. Add the chopped chicken, diced onion, salt, and garlic powder. Cook, stirring frequently, until the chicken is no longer pink and appears cooked through. There’s no need to measure temperature as the chicken will finish cooking during simmering; ensure it is white and firm.
- Drain Excess Liquid: Carefully drain off any excess liquid or water released during the cooking of the chicken and onions to prevent the chili from becoming watery.
- 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.
- Reduce Heat and Simmer: Once boiling, reduce the heat to medium-low. Cover the pot with a lid and let the chili simmer gently for 30 minutes to meld flavors and cook thoroughly.
- Blend Broth and Chilies (Optional): For a smoother texture without green chili chunks, blend the chicken broth and green chilies together in a blender before adding them to the pot. This step is optional and based on personal preference.
- Add Creamy Elements: After simmering, stir in the sour cream and heavy cream until fully incorporated. Heat the chili on low for a few minutes to let the sour cream melt and combine thoroughly.
- Serve: Ladle the chili into bowls and serve with tortilla chips and shredded Monterey Jack cheese. Garnish with jalapeños for added spice or substitute Pepper Jack cheese if desired.
Notes
- Blending the broth and green chilies is optional and depends on your texture preference.
- Use low-sodium chicken broth to control the saltiness of the chili.
- For a spicier version, add more jalapeños or use spicy pepper jack cheese.
- This recipe can be prepared entirely in one pot, minimizing cleanup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.
