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
Scale
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.
