Description
This comforting One-Pot White Chicken Chili is a creamy, hearty dish featuring tender chunks of chicken, white beans, and mild green chilies, all simmered together with flavorful spices and finished with sour cream and heavy cream for a rich texture. Perfect for an easy weeknight meal, it combines savory and subtle spice notes for a satisfying bowl of chili.
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 with a lid, heat the olive oil over medium-high heat. Add the chopped chicken, diced onion, salt, and garlic powder. Cook and stir until the chicken is no longer pink and looks cooked through. There’s no need to check with a thermometer at this stage, as the chicken will finish cooking during simmering.
- Drain Excess Liquid: Drain off any excess liquid or water released from the chicken and onions during cooking to avoid a watery chili.
- Add Remaining Ingredients: Add the low-sodium chicken broth, drained and rinsed great northern beans, chopped green chilies, cumin, dried oregano, and black pepper to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer the Chili: Once boiling, reduce the heat to medium-low. Cover the pot with a lid and let the chili simmer gently for 30 minutes, allowing flavors to meld and chicken to fully cook.
- Blend Soup and Add Cream: Optional: blend the chicken broth and green chilies before adding them back into the pot if you prefer a smoother texture without chili chunks. After simmering, stir in the sour cream and heavy cream until fully incorporated and creamy. Heat for a few more minutes to warm everything through.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded Monterey Jack cheese, tortilla chips, and jalapeños for an extra kick if desired.
Notes
- Blending the broth and chilies is optional and based on personal preference for texture.
- Use low-sodium broth and beans to control salt content.
- To make it spicier, add jalapeños or use Pepper Jack cheese as garnish.
- This recipe can be doubled or halved easily without changing cooking times significantly.
- Leftovers store well in the refrigerator for 3-4 days or can be frozen.
