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
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
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.
