White chicken chili is a comforting dish that brings together the rich flavors of chicken, beans, and spices in a single pot. This One-Pot White Chicken Chili is not only easy to make, but it’s also packed with flavor and ready in about 30–40 minutes. Perfect for busy weeknights or a cozy weekend meal, this recipe offers a creamy texture, a burst of Southwestern heat, and the comforting flavors we all crave in a hearty dish.
What is One-Pot White Chicken Chili?
One-Pot White Chicken Chili is a variation of traditional chili but uses chicken and white beans as the base, instead of the typical beef or pork. It’s a creamy, savory dish that’s cooked in a single pot, which makes it incredibly convenient for both preparation and clean-up. The combination of tender chicken, creamy beans, and the mild heat from green chiles and spices creates a flavorful experience that’s both satisfying and delicious.
Origin of One-Pot White Chicken Chili
Though chili is often associated with Tex-Mex or Southwestern cuisine, One-Pot White Chicken Chili has evolved as a lighter, alternative version to the classic chili con carne. The use of white beans, chicken, and subtle spices offers a healthier, yet equally comforting, version of the traditional dish. This version became popular in the U.S. in the late 20th century, providing a tasty alternative to beef-heavy chili recipes. It’s perfect for those who want to enjoy the delicious, hearty flavors of chili but prefer a leaner protein and a creamy texture.
Ingredients for One-Pot White Chicken Chili
Here’s what you’ll need to prepare this delightful dish:
Chili Base
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 cans (15 oz each) Great Northern or cannellini beans, drained
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- 3 cups chicken broth
To Finish
- ½ cup sour cream
- ½ cup cream cheese or heavy cream
- 1 cup frozen or canned corn
- Juice of ½–1 lime
- Fresh cilantro, chopped (optional)
Optional Toppings
- Shredded Monterey Jack or pepper jack cheese
- Tortilla strips or chips
- Avocado
- Jalapeño slices
Step-by-Step Directions and Preparation Method
Now, let’s dive into the simple, step-by-step process of making One-Pot White Chicken Chili.
1. Sauté Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3–4 minutes, until the onion softens.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
2. Add Chicken & Spices
- Place the whole chicken breasts into the pot with the onions and garlic.
- Stir in the ground cumin, chili powder, oregano, paprika, salt, and black pepper.
- Coat the chicken with the spices for that perfect flavor base.
3. Add Broth & Beans
- Pour in the chicken broth, add the drained beans, and stir in the diced green chiles.
- Bring the mixture to a simmer, then cover and cook for 20–25 minutes until the chicken is cooked through.
4. Shred the Chicken
- Once the chicken is cooked, remove it from the pot.
- Use two forks to shred the chicken into bite-sized pieces and return it to the pot.
5. Add Creaminess
- Stir in the sour cream, cream cheese (or heavy cream), and corn.
- Simmer on low for 5–10 minutes until the chili becomes creamy and the corn is heated through.
- Add the lime juice and chopped cilantro if you’re using it, and stir well.
6. Serve
- Ladle the One-Pot White Chicken Chili into bowls and top with optional toppings such as shredded cheese, tortilla chips, avocado, jalapeño slices, and a squeeze of extra lime.
Tips & Variations: One-Pot White Chicken Chili
Here are some ideas to customize your chili to suit your taste:
- Spicier Chili: Add some diced jalapeños or a dash of cayenne pepper for an extra kick.
- Thicker Chili: Mash a portion of the beans with a fork or potato masher before serving to give the chili a heartier consistency.
- Healthier Version: Substitute the sour cream with Greek yogurt for a lighter, protein-packed twist.
- Slow Cooker Version: For an even more hands-off approach, you can cook the chili in the slow cooker on low for 4–6 hours, then shred the chicken and add the dairy at the end for a creamy finish.
FAQs About One-Pot White Chicken Chili
1. Can I use frozen chicken for One-Pot White Chicken Chili?
Yes, you can use frozen chicken breasts. Just ensure you cook it for an additional 10–15 minutes or until the chicken is fully cooked through.
2. Can I make this chili ahead of time?
Absolutely! In fact, the flavors get better after sitting for a day or two. Just store the chili in an airtight container in the fridge and reheat when ready to serve.
3. Can I make this chili spicier?
If you love spicy food, feel free to add some diced jalapeños, cayenne pepper, or a pinch of red pepper flakes for extra heat.
4. Can I use a different type of bean?
You can substitute the Great Northern or cannellini beans with other white beans like navy beans or butter beans, though the flavor may differ slightly.
5. How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Reheat on the stove over low heat, adding a splash of broth if the chili thickens too much.
Conclusion: One-Pot White Chicken Chili
In conclusion, One-Pot White Chicken Chili is the perfect combination of convenience, flavor, and heartiness. This creamy, comforting dish brings together all the best aspects of chili—without the hassle of long cooking times or too many pots to clean. Whether you’re cooking for your family, meal prepping for the week, or hosting a cozy gathering, this dish will satisfy your cravings and leave you wanting more. With its simple ingredients, easy preparation, and customizable flavors, it’s a recipe that you’ll come back to time and time again. So gather your ingredients, follow these steps, and enjoy a delicious bowl of One-Pot White Chicken Chili that’s sure to become a new favorite!
