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
Scale
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.
