If you’re looking for a comforting yet surprisingly fresh twist on traditional chili, this One-Pot White Chicken Chili Recipe is an absolute game changer. Creamy, hearty, and packed with layers of flavor, it brings together tender chicken, white beans, and a subtle blend of spices and herbs that ignite your taste buds with every spoonful. Perfect for busy weeknights or cozy weekends, this dish is effortless to make and comes together all in one pot, which means less mess and more time to enjoy your meal with loved ones.
Ingredients You’ll Need
Every ingredient in this recipe plays a big role in bringing together the perfect balance of texture, flavor, and richness that defines this chili. These simple, staple kitchen items combine harmoniously to create a dish that’s both comforting and exciting.
- Olive oil: Used to sauté the onion and garlic, building the flavor base of the chili.
- Yellow onion: Adds a sweet, aromatic depth to the pot as it softens.
- Garlic cloves: Give the chili that irresistible savory punch.
- Boneless skinless chicken breasts: The protein star of the dish, tender and juicy when cooked just right.
- White beans: Contribute creaminess and fiber, making the chili hearty and wholesome.
- Diced green chiles: Bring subtle heat and a fresh, tangy note.
- Ground cumin: Warms the dish with its earthy, smoky flavor.
- Dried oregano: Adds herbal brightness and complexity.
- Chili powder: Deepens the chili flavor without overwhelming the white chicken base.
- Ground coriander: Provides citrusy undertones that brighten the stew.
- Cayenne pepper (optional): Adjusts the heat level based on your spice preference.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Low-sodium chicken broth: Creates the perfect cooking liquid that’s flavorful but not salty.
- Sour cream: Lends creaminess and a slight tang to complement the spices.
- Heavy cream: Makes the chili luxuriously smooth and rich.
- Fresh lime juice: Brightens the entire pot with zesty freshness.
- Fresh cilantro: Fresh herbs add a vibrant pop and clean finish.
- Avocado: Silky slices for garnish, adding a buttery contrast.
- Shredded Monterey Jack cheese (optional): A melty topping that ups the indulgence.
How to Make One-Pot White Chicken Chili Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in your large pot over medium heat. Toss in the diced yellow onion and let it cook until it softens and becomes fragrant, about 3 to 4 minutes. Then stir in the minced garlic and cook for just 30 seconds more—this quick step releases that unmistakable garlicky aroma without burning it.
Step 2: Brown the Chicken
Add your bite-sized chicken pieces directly to the pot. Cook them until they’re lightly browned on all sides, which usually takes around 5 to 6 minutes. This step not only locks in moisture but adds flavor through the Maillard reaction, layering savory notes into your chili.
Step 3: Combine the Base Ingredients and Spices
Next, pour in the white beans and the can of diced green chiles. Sprinkle in the cumin, oregano, chili powder, coriander, cayenne pepper if you’re using it, as well as salt and black pepper. This mix of spices perfectly balances heat, earthiness, and herbal warmth, creating the signature taste of this chili.
Step 4: Simmer in Broth
Pour the low-sodium chicken broth over everything and bring it all to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20 minutes. This slow simmer lets all those flavors meld beautifully while the chicken finishes cooking and the beans soften perfectly.
Step 5: Add Creaminess and Finish
Stir in the sour cream, heavy cream, and fresh lime juice into your pot. These ingredients transform the chili into a silky, creamy delight with a bright pop from the lime. Let the chili simmer for another 5 minutes to fully combine those flavors.
Step 6: Stir in Fresh Herbs
Remove the pot from heat and fold in the chopped fresh cilantro. This herb gives your chili that vibrant, fresh finish that perfectly complements the creamy richness and spicy undertones.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
Garnishing is where you can have fun! Sliced avocado adds luscious smoothness and a subtle buttery flavor that plays beautifully against the bold chili spices. More cilantro layered on top provides extra brightness, while shredded Monterey Jack cheese adds a melty, indulgent touch for cheese lovers.
Side Dishes
This chili shines on its own but pairs wonderfully with warm, crusty bread or fluffy cornbread to soak up every last bit. A light green salad helps balance the richness, or you can serve it with tortilla chips for a fun, crunchy contrast.
Creative Ways to Present
For a casual family dinner, ladle your One-Pot White Chicken Chili Recipe straight from the pot into bowls and let everyone dress their own with garnishes. For entertaining, serve individual portions in small cups or shot glasses as a flavorful appetizer or soup course to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chili to an airtight container and refrigerate. It will keep well for up to 4 days, and the flavors actually deepen after a night in the fridge, making leftovers taste even better.
Freezing
This chili freezes wonderfully. Portion it out into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Just be sure to add fresh toppings like avocado or cheese when serving, as those don’t freeze well.
Reheating
Reheat your chili gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming. You might need to add a splash of chicken broth or water to loosen it up if it has thickened during storage.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut—simply add it during the last 5 minutes of simmering, so it warms through without overcooking.
Is this chili spicy?
The spice level is mild to moderate by default, thanks to the cumin and chili powder. If you like it hotter, add cayenne pepper or extra diced green chiles to suit your taste.
Can I make this recipe dairy-free?
Yes! Swap out the sour cream and heavy cream for coconut milk or your favorite dairy-free alternatives to keep the creamy texture without dairy.
What’s the best way to thicken the chili?
If you prefer a creamier, thicker chili, mash some of the white beans before stirring them in or blend a cup of the chili and mix it back into the pot for natural thickening.
Is this recipe gluten-free?
Yes, this One-Pot White Chicken Chili Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
I can honestly say that this One-Pot White Chicken Chili Recipe is a staple in my kitchen when I crave something both comforting and fresh. It’s straightforward to prepare, brimming with flavor, and perfect for sharing. I can’t wait for you to try it yourself—you’ll be hooked on that creamy, zesty goodness that warms you up from the inside out!
Print
One-Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pot White Chicken Chili is a creamy and flavorful American dish featuring tender chicken, white beans, and a blend of spices, simmered to perfection in a single pot. It’s an easy, gluten-free meal perfect for cozy dinners, garnished with fresh avocado, cilantro, and optional shredded Monterey Jack cheese for extra richness.
Ingredients
Chili Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
Finishing Ingredients
- ½ cup sour cream
- ½ cup heavy cream
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 avocado, sliced (for garnish)
- Shredded Monterey Jack cheese (optional, for garnish)
Instructions
- Prepare the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
- Add Garlic and Chicken: Stir in the minced garlic and cook for another 30 seconds to release its aroma. Then add the chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
- Incorporate Beans and Spices: Stir in the white beans, diced green chiles, cumin, oregano, chili powder, coriander, optional cayenne pepper, salt, and black pepper, mixing well to combine all the flavors.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Finish the Chili: Stir in the sour cream, heavy cream, and fresh lime juice. Continue simmering for an additional 5 minutes to achieve a creamy consistency and deepen the flavors.
- Garnish and Serve: Remove the pot from heat and stir in the chopped fresh cilantro. Serve the chili hot, garnished with sliced avocado, additional cilantro, and shredded Monterey Jack cheese if desired.
Notes
- For a creamier texture, mash some of the white beans before mixing them into the chili or blend a cup of the soup and stir it back in.
- You can substitute cooked rotisserie chicken to save time; just add it during the last 5 minutes of simmering to heat through.
- If you prefer less heat, omit the cayenne pepper.
- Use low-sodium chicken broth to control the salt content.
