If you’re craving a hearty, flavorful, and comforting meal that comes together effortlessly, you’re going to love this One-Pot White Chicken Chili Recipe. It’s a beautiful balance of tender chicken, creamy beans, bright spices, and a touch of zest from fresh lime, all simmered in one pot to deepen the flavors and make clean-up a breeze. Perfect for chilly evenings or whenever you want an easy, satisfying dinner that feels like a warm hug in a bowl.
Ingredients You’ll Need
This recipe relies on straightforward, staple ingredients that each play a crucial role in building flavor, texture, and color. Every item is essential, creating a symphony of tastes that bring this chili to life.
- Olive oil: Adds a layer of richness and helps soften the aromatics beautifully.
- Yellow onion: Provides sweetness and depth as it cooks down.
- Garlic cloves: Inject a fragrant, savory punch.
- Boneless skinless chicken breasts: The tender protein base of the chili.
- Canned diced green chilies: Bring mild heat and a lovely tang.
- Ground cumin: Adds warm, earthy notes.
- Dried oregano: Speaks to the classic chili flavor profile.
- Chili powder: Gives a subtle kick and deepens the chili character.
- Ground coriander: Lends a fresh, citrusy hint.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Cannellini beans: Creamy and hearty, they bulk up the chili perfectly.
- Low-sodium chicken broth: Creates the flavorful, comforting base.
- Frozen corn: Adds a subtle sweetness and pops of texture.
- Sour cream: Brings creaminess and balances the spices.
- Shredded Monterey Jack cheese: Melts into luscious gooeyness.
- Lime juice: Brightens and freshens every bite.
- Fresh cilantro: The perfect herbaceous garnish for a vibrant finish.
How to Make One-Pot White Chicken Chili Recipe
Step 1: Sauté the aromatics
Warm the olive oil in a large pot over medium heat and add the diced onion. Cook it until it becomes soft and translucent, about five minutes, which forms the flavor foundation. Then, stir in the garlic for just 30 seconds to release its fragrance without burning.
Step 2: Brown the chicken
Add the bite-sized chicken pieces to the pot, cooking them until nicely browned on all sides. This step not only seals in juiciness but also adds a beautiful color and depth to the chili.
Step 3: Build the spice base
Next, stir in the green chilies alongside cumin, oregano, chili powder, coriander, salt, and pepper. These spices are the stars that infuse the chili with layers of warmth and complexity.
Step 4: Add beans, broth, and corn
Pour in the rinsed cannellini beans, chicken broth, and frozen corn. Bring it all to a gentle boil, then lower the heat to let it simmer uncovered. This simmering for 20 to 25 minutes lets the flavors marry beautifully and the chicken cook through.
Step 5: Finish with creamy touches and lime
Once the chicken is tender and the chili rich and inviting, stir in the sour cream, shredded Monterey Jack cheese, and fresh lime juice. Let it simmer for just a few extra minutes to melt the cheese and unify all tastes.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
Fresh cilantro stirred on top adds a burst of color and herbaceous brightness that truly elevates each spoonful. If you like a little extra kick, consider topping with sliced jalapeños or a dollop of extra sour cream.
Side Dishes
This dish stands strong on its own but pairs wonderfully with warm cornbread, tortilla chips for a satisfying crunch, or even a light salad to complement the creamy chili.
Creative Ways to Present
Serve it in rustic ceramic bowls with a lime wedge on the side, orPour over rice or baked potatoes for a fun twist. You can also spoon it into hollowed-out bread bowls to turn dinner into a cozy, communal experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your One-Pot White Chicken Chili Recipe, store any leftovers in an airtight container in the refrigerator for up to four days. The flavors deepening overnight make the chili taste even better the next day!
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to three months. Just remember to leave out sour cream and cheese when freezing — add them fresh when reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the chili seems too thick, add a splash of chicken broth or water. Then stir in the sour cream and cheese at the end for that irresistible creaminess.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken saves time—just add it after the beans and broth, and simmer for about 10 minutes instead of 20-25 to heat everything through without overcooking the already cooked chicken.
Is this recipe spicy?
This One-Pot White Chicken Chili Recipe leans toward mild and comforting, but you can easily adjust the heat by adding jalapeños, extra chili powder, or hot sauce according to your taste.
Can I make this chili dairy-free?
Yes! Simply omit the sour cream and cheese or swap them for dairy-free alternatives or coconut yogurt, which will keep your chili creamy while accommodating dietary preferences.
What if I don’t have cannellini beans?
Great question! You can substitute with other white beans like great northern or navy beans with similar texture and flavor, and your chili will still turn out delicious.
How thick should the chili be?
The chili should be creamy and slightly thickened but still spoonable. If it feels too thin after simmering, let it cook uncovered a bit longer to reduce. For a creamier texture, mash some beans right in the pot.
Final Thoughts
There’s something truly special about this One-Pot White Chicken Chili Recipe — it’s simple to make, incredibly satisfying, and packed with layers of comforting flavor. Whether you’re cooking for family, friends, or just yourself, this chili is destined to become one of your favorite go-to meals. Give it a try, and I promise it will warm both your kitchen and your heart!
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 hearty and creamy dish made with tender chicken, white beans, green chilies, and a blend of spices. Perfect for a comforting meal, it’s cooked entirely on the stovetop, combining simple ingredients into a flavorful and satisfying chili with a touch of lime and fresh cilantro.
Ingredients
Main 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
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1/2 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Sauté Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Cook Chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5–7 minutes, ensuring they are partially cooked through.
- Add Spices and Chilies: Stir in the diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper to coat the chicken and onions evenly.
- Add Beans, Broth, and Corn: Pour in the drained cannellini beans, low-sodium chicken broth, and frozen corn. Bring the mixture to a boil then reduce heat to low.
- Simmer Chili: Cover the pot partially and simmer the chili uncovered for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and flavors meld together.
- Finish with Cream and Cheese: Stir in the sour cream, shredded Monterey Jack cheese, and freshly squeezed lime juice. Let the chili simmer for an additional 2–3 minutes to warm through and blend flavors.
- Garnish and Serve: Remove from heat, garnish the chili with fresh cilantro, and serve hot.
Notes
- For a creamier texture, mash some of the cannellini beans before adding them to the pot.
- You can substitute rotisserie chicken to save time; if doing so, reduce the simmering time accordingly as the chicken is already cooked.
- Adjust the spice level by adding jalapeños or hot sauce according to your heat preference.
