If you’re craving a comforting, creamy, and flavorful meal that comes together effortlessly, you have to try this One-Pot White Chicken Chili Recipe. It blends tender chunks of chicken with hearty beans and just the right hint of spice, all simmered to perfection in one pot. This dish is the ultimate cozy dinner that feels indulgent yet simple, making it a fast favorite for chilly nights or anytime you want a satisfying bowl of goodness without the fuss.
Ingredients You’ll Need
Every ingredient in this One-Pot White Chicken Chili Recipe plays a crucial role, bringing together taste, texture, and a beautiful balance of creaminess and spice. The beauty lies in its simplicity—each item is easy to find but contributes big flavor and satisfying substance.
- 1 tablespoon olive oil: This helps brown the chicken and onion, creating a flavorful base.
- 2 large boneless, skinless chicken breasts: Chopped into bite-sized pieces for tender, juicy chunks throughout the chili.
- 1 yellow or white onion: Finely diced to add subtle sweetness and depth.
- 1 teaspoon salt: Enhances every ingredient’s flavor without overpowering.
- 1 teaspoon garlic powder: Adds warmth and a touch of savory punch.
- 1 (15 oz) can low-sodium chicken broth: The flavorful, comforting liquid foundation for the chili.
- 2 (15 oz) cans great northern beans: Drained and rinsed for creamy texture and heartiness.
- 1 (4 oz) can chopped green chilies: Brings mild heat and a lovely subtle bite.
- 1 teaspoon cumin: Imparts an earthy, slightly smoky note perfect for chili.
- 1 teaspoon dried oregano: Adds herbaceous balance and fragrance.
- ¼ teaspoon ground black pepper: Provides just enough kick to round out the spices.
- 1 cup sour cream: Enriches and thickens the chili with creamy tang.
- ½ cup heavy cream: Final touch to make the chili luxuriously smooth and velvety.
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 onion, salt, and garlic powder. Cook and stir everything until the chicken turns white and looks cooked through—this doesn’t need to be fully done, as it will continue cooking later. The aromatic onions and browning chicken develop a flavorful base that’s essential for this chili’s depth.
Step 2: Drain Excess Liquid
Once the chicken and onions are cooked, you will notice some liquid in the pot. Carefully drain this excess water out to keep the chili from becoming too watery. This step helps concentrate the flavors so that the finished chili is creamy and rich, not diluted.
Step 3: Add Remaining Ingredients
Next, pour in the chicken broth, great northern beans (drained and rinsed), chopped green chilies, cumin, oregano, and black pepper. Stir everything together and bring it to a boil. Once bubbling, reduce the heat to medium-low, cover the pot, and let the chili simmer for 30 minutes. This slow simmer infuses the flavors and tenderizes the chicken perfectly.
Step 4: Blend Soup and Add Cream
For a smooth chili without chunky chilies, blend the chicken broth and green chilies before adding them in—this step is optional based on your preference. When the simmering finishes, stir in the sour cream and heavy cream, mixing until everything melds into a luscious, creamy texture. Let it heat gently for a few minutes more so the sour cream fully melts and enriches the chili.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
Garnishing your white chicken chili brings it to life with fresh textures and bold flavors. Try topping each bowl with shredded Monterey Jack cheese for melty richness, or add sliced jalapeños if you like a spicy kick. A sprinkle of fresh cilantro or a dollop of extra sour cream also elevates the dish wonderfully.
Side Dishes
This chili pairs beautifully with crispy tortilla chips, which offer the perfect crunch alongside the creamy texture. You can also serve it with warm cornbread or a simple green salad for a complete and balanced meal that hits all the right notes.
Creative Ways to Present
For a fun twist, serve the chili in small bread bowls or bake it with a topping of shredded cheese under the broiler for a bubbly, golden crust. You could also turn leftovers into a casserole by layering the chili with tortilla chips, cheese, and sour cream—bake until bubbly and serve hot.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious when reheated the next day.
Freezing
This One-Pot White Chicken Chili Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or cream to loosen the chili’s texture after refrigeration or freezing, restoring its creamy consistency easily.
FAQs
Can I use canned cooked chicken instead of raw chicken breasts?
Yes, you can! If you’re short on time, canned cooked chicken works well—just add it after simmering so it dries out less and keeps tender. Adjust the simmer time to avoid overcooking.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and use hearty beans or a plant-based chicken substitute for protein. The spices and creamy base make it flavorful enough to stand on its own.
Can I make this chili spicy?
Definitely! Add jalapeños, chipotle powder, or cayenne pepper to kick up the heat. You can also leave in some chopped green chilies instead of blending them for bolder bites of spice.
What’s the best way to thicken the chili if it’s too thin?
If you want a thicker consistency, simmer the chili uncovered for a few extra minutes to reduce the liquid. Alternatively, stir in a small slur of cornstarch dissolved in cold water and cook until thickened.
Can I substitute sour cream and heavy cream with Greek yogurt?
Yes! Greek yogurt is a great lighter option that still adds creaminess and tang. Stir it in off the heat to avoid curdling, and adjust the amount to your taste and texture preference.
Final Thoughts
You truly can’t go wrong with this One-Pot White Chicken Chili Recipe. It’s comforting, creamy, and packed with flavors that feel like a warm hug in a bowl. Whether you’re sharing it with family or craving a cozy solo meal, this recipe is a reliable crowd-pleaser that’s simple to make and delicious every single time. Give it a try—you’ll be amazed at how quickly it becomes a go-to in your kitchen!
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 recipe is a creamy and flavorful dish made with tender chicken, great northern beans, and a blend of spices simmered to perfection. Enhanced with sour cream and heavy cream for a rich texture, it’s perfect for a hearty family meal served with tortilla chips and cheese.
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
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 breasts, diced onion, salt, and garlic powder. Cook and stir until the chicken pieces are no longer pink and look fully cooked. There is no need to use a thermometer at this stage as the chicken will continue cooking while simmering.
- Drain Excess Liquid: Once the chicken and onions are cooked, drain any excess liquid or water from the pot to prevent the chili from becoming too watery.
- Add Remaining Ingredients: 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 over medium-high heat.
- Simmer: After reaching a boil, reduce the heat to medium-low, cover the pot with a lid, and let the chili simmer gently for 30 minutes. This allows the flavors to meld together beautifully.
- Blend Soup and Add Cream: Optionally, blend the chicken broth and green chilies separately in a blender before adding them back into the pot to avoid chunks of chilies. Stir in the sour cream and heavy cream until fully incorporated. Heat the chili for a few more minutes to let the sour cream melt and the chili become creamy.
- Serve: Serve the white chicken chili hot, garnished with shredded Monterey Jack cheese or Pepper Jack cheese for a spicy kick. Add tortilla chips and jalapenos as optional toppings for extra texture and flavor.
Notes
- Blending the chicken broth and green chilies is optional depending on your texture preference.
- To make the chili spicier, use Pepper Jack cheese or fresh jalapenos as garnish.
- Drain excess liquid after cooking the chicken to ensure chili is not too thin.
- Use low-sodium chicken broth to control the salt content.
- For a dairy-free version, substitute sour cream and heavy cream with coconut milk or dairy-free alternatives.
