Description
This One-Pot White Chicken Chili is a hearty and creamy twist on the traditional chili, featuring tender shredded chicken, white beans, corn, and a blend of spices. Perfect for a cozy game day or a quick weeknight dinner, it’s packed with flavor and easy to prepare using a single pot.
Ingredients
Scale
Chili Base
- 1 tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
Main Ingredients
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 c. low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 c. frozen corn
Finishing Touches
- 1/2 c. sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 c. chopped fresh cilantro, for serving
- 1/4 c. crushed tortilla chips, for serving
- 1/4 c. shredded Monterey Jack cheese, for serving
Instructions
- Heat the Base: In a large pot over medium heat, warm the neutral oil. Add the chopped onion and jalapeño and cook, stirring frequently, until they soften, about 8 minutes. Then, stir in the garlic, oregano, and cumin and cook for about 1 minute until fragrant.
- Add Chicken and Broth: Place the chicken pieces into the pot along with the chicken broth and green chiles. Season with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 10 to 12 minutes, or until the chicken is fully cooked.
- Shred Chicken: Using tongs or a slotted spoon, transfer the cooked chicken to a plate and shred it into bite-sized pieces with two forks.
- Cook Beans and Thicken: Add the drained and rinsed white beans to the pot and bring back to a simmer. Using a wooden spoon, gently smash about one-quarter of the beans to help thicken the chili. Simmer for about 10 minutes until the mixture thickens slightly.
- Combine and Heat Through: Stir in the frozen corn and shredded chicken pieces, cooking for an additional minute to heat through evenly. Remove the pot from the heat and stir in the sour cream for creaminess.
- Serve: Ladle the chili into bowls and garnish with thin avocado slices, freshly chopped cilantro, crushed tortilla chips, and shredded Monterey Jack cheese for added flavor and texture.
Notes
- White chicken chili offers a creamy and protein-packed alternative to traditional red chili, making it ideal for chilly evenings or game day snacks.
- Adjust the level of spiciness by leaving the jalapeño seeds in or using a milder pepper.
- This recipe is versatile—you can swap sour cream for Greek yogurt for a tangier finish or add extra beans for a vegetarian variation.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 554
- Sugar: 3 g
- Sodium: 1491 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 12 g
- Protein: 49 g
- Cholesterol: 115 mg
