Description
This comforting One-Pot White Chicken Chili is a creamy, flavorful twist on classic chili, made with tender chicken, great northern beans, and mild green chilies. Simmered to perfection and blended for a smooth texture, it’s a cozy meal packed with aromatic spices and topped with sour cream and cheese for a rich finish.
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
Finishing Ingredients
- 1 cup sour cream
- ½ cup heavy cream
Optional Garnishes
- Tortilla chips
- Shredded Monterey Jack cheese or Pepper Jack cheese
- Jalapenos for added spice
Instructions
- Brown Chicken and Onions: In a soup pot or stock pot with a lid, heat 1 tablespoon of 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 fully cooked through, ensuring the chicken pieces are white and look cooked. No need for a thermometer since the chicken will continue cooking during simmering.
- Drain Excess Liquid: Drain any excess liquid or water released from the chicken during cooking 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 into the pot. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 30 minutes to allow flavors to meld and the chicken to become tender.
- Blend Soup and Add Cream: Optionally, blend the chicken broth and green chilies in a blender to eliminate chunks if you prefer a smoother texture, then add it back to the pot. Stir in the sour cream and heavy cream until fully combined and heated through, letting the sour cream melt into the chili for a rich, creamy consistency.
- Serve: Serve hot, garnished with tortilla chips, shredded Monterey Jack or Pepper Jack cheese, and jalapenos if you like some extra spice for a deliciously hearty meal.
Notes
- Blending the chicken broth and green chilies is optional and depends on your preference for chili texture.
- You can substitute olive oil with canola or vegetable oil if desired.
- Use low-sodium chicken broth to control the saltiness of the chili.
- For a spicier chili, add jalapenos or use Pepper Jack cheese when serving.
- Make sure to drain beans properly to avoid excess liquid in the chili.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
