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
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
- 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.
