This One-Pot White Chicken Chili is a creamy and flavorful dream! Tender chicken, hearty beans, and a medley of spices come together in a single pot for a comforting and satisfying meal. It’s easy to make, ready in under an hour, and perfect for those chilly evenings when you crave a warm and cozy dinner.

Why You’ll Love This Recipe

Creamy and flavorful: The combination of chicken, beans, spices, and a touch of cream creates a rich and satisfying flavor.
Easy and convenient: This one-pot recipe means less cleanup and more time to enjoy your meal.
Healthy and satisfying: Packed with protein and fiber, this chili will keep you feeling full and satisfied.
Versatile: You can easily customize it with your favorite toppings or add-ins.

Ingredients for One-Pot White Chicken Chili

This recipe uses simple, pantry-friendly ingredients to create a flavorful and comforting chili. Here’s what you’ll need:

Olive Oil: Use extra-virgin olive oil for a lighter flavor, or substitute with canola or vegetable oil.
Boneless, Skinless Chicken Breasts: Chopped into bite-sized pieces for quick cooking.
Onion: Adds a savory base to the chili.
Salt: Use kosher salt for the best flavor.
Garlic Powder: Adds a pungent flavor.
Low-Sodium Chicken Broth: Forms the base of the flavorful broth.
Great Northern Beans: Adds a creamy texture and a boost of protein and fiber.
Chopped Green Chilies: Adds a mild chili flavor.
Cumin and Dried Oregano: Spices that add depth and warmth to the chili.
Black Pepper: Enhances the overall taste.
Sour Cream and Heavy Cream: Create a creamy and rich texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make One-Pot White Chicken Chili

Step 1: Cook the Chicken and Onions

In a large soup pot or stockpot, heat the olive oil over medium-high heat. Add the chopped chicken, onion, salt, and garlic powder. Cook and stir until the chicken is no longer pink and cooked through. Drain any excess liquid from the pot.

Step 2: Simmer the Chili

Add the chicken broth, drained and rinsed beans, green chilies, cumin, oregano, and pepper to the pot. Bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 30 minutes. (Optional: Blend the chicken broth and green chilies before adding them to the pot for a smoother texture.)

Step 3: Add the Cream

After simmering, stir in the sour cream and heavy cream. Heat through for a few minutes until the sour cream is melted and the chili is creamy.

Step 4: Serve and Enjoy!

Serve the chili hot with your favorite toppings, such as tortilla chips, shredded Monterey Jack cheese, jalapeños, or a dollop of sour cream.

Tips for Making the Recipe

Chicken: Use two large chicken breasts, or about 1 1/2 pounds of chicken. If the chicken breasts are smaller, you may need to use three.
Oil: Use extra-virgin olive oil for a lighter flavor, or substitute with canola or vegetable oil.
Salt: Use kosher salt for the best flavor. If using table salt, reduce the amount to 3/4 teaspoon.
Oregano: Use dried oregano leaves, not ground oregano, for a more balanced flavor.

How to Serve One-Pot White Chicken Chili

Cozy meal: Enjoy this chili as a hearty and satisfying meal on a chilly day.
Game day: Serve it as a crowd-pleasing appetizer or main course for your next game day gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover chili in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the chili gently on the stovetop or in the microwave until heated through.

FAQs

Can I use a different type of bean?
Yes, you can use other types of white beans, such as cannellini beans or navy beans.

Can I make this chili in a slow cooker?
Yes, you can! Simply brown the chicken and sauté the onions on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the chicken is cooked through and the flavors have melded.

My chili is too thick, what should I do?
If your chili is too thick, you can thin it out with a bit more chicken broth or water.

Can I make this chili vegetarian?
Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as corn or bell peppers.

There you have it! A simple and delicious recipe for One-Pot White Chicken Chili. I hope you enjoy it!

One-Pot White Chicken Chili Recipe

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Author: Emma
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

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Description

This One Pot White Chicken Chili is a delicious and comforting meal that’s packed with flavor and nutrients. It’s made with tender chicken, white beans, corn, and a creamy white sauce, all simmered together in one pot for easy cleanup.

Instructions

Brown Chicken and Onions: In a soup pot or stock pot with a lid, over medium-high heat, add the oil, chicken chunks, onion, salt, and garlic powder. Cook and stir until the meat is no longer pink and it looks cooked. No need to pull out a thermometer here as the chicken will continue to cook as it simmers for 30 minutes. Just make sure the chicken is white and that it looks cooked.
Drain Excess Liquid: Drain the excess liquid/water from the chicken cooking.
Add Remaining Ingredients: Add the chicken broth, drained & rinsed beans, green chilies, cumin, oregano, and pepper to the pot. Bring to a boil. Once boiling, reduce heat to medium low, cover with a lid and let it simmer for 30 minutes.
Blend Soup and Add Cream: I blend up the chicken broth and green chilies in the blender before adding it into the soup pot. We don’t like green chili chunks. This is totally optional depending on preference. When done simmering, add the sour cream and heavy cream. Stir to mix it all together and to let the sour cream melt into the chili. Heat for a few minutes before serving.
Serve: Serve with tortilla chips and shredded Monterey Jack cheese. You can also garnish with jalapenos for some spice or use Pepper Jack cheese.

Notes

Chicken: 2 large chicken breasts are about 1 ½ pounds of chicken. If they are smaller, you may end up using 3.
Oil: I prefer to use extra virgin olive oil because it has such a light flavor (if any at all). Regular olive oil will have a much heavier and noticeable olive flavor which may not work well in this recipe. If you don’t have extra virgin olive oil, use a neutral oil like canola or vegetable oil.
Salt: I use fine kosher salt. If you use regular table salt, then only use ¾ teaspoon. Table salt is “saltier” as it is a very fine size so more salt can fit in the measuring spoon compared to the larger flakes of kosher salt.
Oregano: Don’t use ground oregano, use the leafy green looking oregano.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 350kcal
Sugar: 10g
Sodium: 1200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 50mg