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.
Ingredients
Units
Scale
- 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
- 1/4 teaspoon ground black pepper
- 1 cup sour cream
- 1/2 cup heavy cream
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