Simple One-Pot White Chicken Chili

Grab a bowl and enjoy this warm and comforting one-pot white chicken chili. It’s flavorful, creamy, and loaded with tender shreds of chicken. It’s the perfect cozy meal for a cold day or any day.

I love chili and I have a recipe for a few on the blog - Nat Your Average Chili and a 30 Minute Weeknight Chili. This is white chicken chili and it’s slightly creamy and has a little kick and it’s super delicious. I don’t know which one is my favorite because they're all so good.

This white chicken chili gets its thickness from the beans but it still has a soup-like consistency which differs from my other chili recipes. I also mix in sour cream which gives a creaminess and brings down the heat without sacrificing flavor.

Ingredients to make white chicken chili

What type of beans do I use? I use cannellini beans or great northern beans. Drain the beans and mash half with a fork to thicken the chili.

Chicken stock is the base of this chili. I use a low-sodium chicken stock which allows me to have more control over the salt.

A large sweet onion is used as well as lots of garlic. In fact, I use fresh minced garlic and granulated garlic. This is a combination I use often in my cooking.

Diced jalapenos and diced green chilis give this heat and flavor. But wait, if you want to kick it up a notch, add a little aji amarillo. Aji amarillo is a common spice used in Peruvian cooking. Although this is not a Peruvian dish, I use it often in cooking and in my salsa criolla for flavor. I am, after all, half-Peruvian, so why not?

I use lots of spices to add depth and warmth to this white chicken chili. Cumin, coriander, oregano, chipotle or chili powder, and smoked paprika provide flavor and lots of it.

Sour cream adds creaminess and at the same time slightly mellows the spices but not sacrificing that little kick.

Corn adds some sweetness and frozen corn is perfect.

Boneless chicken breasts are poached right in the pot with the stock and spices. This makes it easy and delivers flavor right into the meat as it cooks. Then it’s removed, shredded, and added back into the pot.

Lime juice is a delicious acid which brightens up the flavors.

Cilantro is added for flavor, freshness, and a pop of color.

You get all this, and it’s all done in under an hour but devoured in minutes because it’s that good.

This pairs beautifully with my skillet cornbread, another simple recipe that’s slightly sweet, moist, and delicious.

Life is too short for mediocre food.

CHECK OUT MY SHOP FOR PRODUCTS I RECOMMEND

PIN THIS RECIPE FOR WHITE CHICKEN CHILI TO SAVE FOR LATER.

FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!

PLEASE SUBSCRIBE TO MY YOUTUBE CHANNEL!

Simple One-Pot White Chicken Chili

PRINT RECIPE PIN RECIPE SAVE RECIPESaved!

Grab a bowl and enjoy this warm and comforting one-pot white chicken chili. It’s flavorful, creamy, and loaded with tender shreds of chicken. It’s the perfect cozy meal for a cold day or any day.

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Author: Natalie Gregory

Equipment Used

5.5 quart dutch oven

ladle

Ingredients

• 2 (15 ounce) cans white beans (cannellini beans, great northern beans) drained
• 2 tablespoons olive oil
• 1 large sweet onion diced
• 1 jalapeno seeds removed, diced
• 4 cloves garlic finely chopped
• 2 teaspoons aji amarillo optional see NOTE 1
• 1 tablespoon ground cumin
• 2 teaspoons granulated garlic
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• ½ teaspoon chipotle OR chili powder
• ½ teaspoon smoked paprika can substitute regular paprika
• 2 teaspoons kosher salt or to taste
• ½ teaspoon pepper
• 4 cups low-sodium chicken stock
• 2 (4 ounce) cans diced green chilies
• 1 cup corn fresh or frozen
• 2 pounds boneless skinless chicken breasts
• 1 cup sour cream
• 1 lime juiced
• handful fresh cilantro chopped
• few dashes Tabasco green pepper sauce highly recommend

Optional Toppings:

• chopped cilantro
• sliced jalapenos
• sour cream
• diced avocado
• shredded cheese
• Tortilla strips or chips
• Sliced green onion
• lime wedges

Cook ModePrevent your screen from going dark

Instructions

• Pour out one can of the white beans onto a plate and mash the beans with a fork. Set aside.
• Add olive oil into a large pot over medium-high heat. Add the onion and the jalapenos and sauté until translucent, about 5 - 8 minutes. Add garlic and cook for 30 seconds or until fragrant.
• Add the aji amarillo (if using), cumin, granulated garlic, coriander, oregano, chipotle or chili powder, paprika, salt, pepper, stock, diced green chilies, and corn. Give it a stir.
• Add the chicken breasts and the mashed and whole beans.
• Bring to a boil then reduce to a simmer. Cover and continue to simmer for about 30 minutes or until the chicken is cooked through.
• Remove the chicken breasts onto a plate and shred the chicken using two forks.
• Stir in the shredded chicken, sour cream, lime juice, and cilantro.
• I like to serve this with a few dashes of Tabasco green pepper sauce, which gives a nice flavor. It's not spicy, just flavorful.
• Serve with any/all additional toppings. This pairs perfectly with my skillet cornbread.

Notes

Notes: you can substitute ¼ teaspoon cayenne pepper for the aji amarillo. You can find aji amarillo in the Latin section of your market or it can be ordered online.

Did You Love This Recipe?Buy Me A Cup Of Coffee Thank You!

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!