If you’re craving a comforting bowl of bold flavor and creamy texture, this One-Pot White Chicken Chili Recipe is going to become one of your absolute favorites. It’s the perfect all-in-one dish that brings together tender chunks of chicken, hearty beans, and a blend of spices, all simmered to perfection in a single pot. What makes this chili stand out is its creamy, slightly tangy finish from sour cream and heavy cream, providing richness without overpowering the delicate flavors. Whether it’s a cozy weeknight dinner or a crowd-pleaser for game day, this chili warms your heart and fills your belly with minimal fuss and maximum flavor.
Ingredients You’ll Need
The magic of this One-Pot White Chicken Chili Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor while keeping the process straightforward. From the tender chicken breasts to the creamy beans, and the subtle kick from green chilies and spices, every component plays its part in creating a bowl that’s both hearty and comforting.
- Olive oil: Gives a smooth start for sautéing and adds a mild, fruity richness to the dish; can easily be replaced with canola or vegetable oil.
- Boneless, skinless chicken breasts: Provides lean protein chopped into bite-size pieces to cook evenly and absorb spices beautifully.
- Yellow or white onion: Adds a natural sweetness and depth when finely diced and sautéed with the chicken.
- Salt: Enhances all the other flavors, so don’t be shy with it.
- Garlic powder: Delivers a quick hit of garlic without overwhelming the balance of spices.
- Low-sodium chicken broth: The flavorful liquid base that simmers everything together gently.
- Great northern beans: These creamy, mild beans bring velvety texture and substance, making each spoonful satisfyingly filling.
- Chopped green chilies: Offers just the right amount of subtle heat and a hint of brightness.
- Cumin: Provides an earthy warmth and slightly smoky undertone essential to any chili.
- Dried oregano: Adds herbal notes that round out the spice profile beautifully.
- Ground black pepper: Delivers a gentle heat that wakes up your palate without stealing the spotlight.
- Sour cream: Stirring this in at the end gives the chili its signature creaminess and tang.
- Heavy cream: Blends with sour cream to soften and enrich the overall texture for that luscious finish.
How to Make One-Pot White Chicken Chili Recipe
Step 1: Sauté Chicken and Onion
Begin by heating your oil in a large soup pot over medium-high heat. Toss in the chopped chicken, diced onion, salt, and garlic powder. Cook everything together, stirring often, until the chicken pieces are no longer pink and the onions are fragrant and translucent. Don’t worry if your chicken isn’t fully cooked through at this point—it will finish simmering later. The goal here is getting a great foundational sear and a mingling of those fresh, sautéed flavors.
Step 2: Drain Excess Liquid
After your chicken and onions have cooked, carefully drain off any excess liquid from the pot. This step is crucial because it concentrates the flavors and prevents your chili from becoming watery. It helps keep the texture just right before adding the broth and beans.
Step 3: Combine the Broth, Beans, Chilies, and Spices
Now comes the exciting part: adding your broth, rinsed beans, chopped green chilies, cumin, oregano, and pepper. Stir everything together and bring it to a boil. Once bubbling, lower the heat to medium-low, cover the pot, and let it simmer gently for 30 minutes. This slow simmer melds all the flavors, tenderizes the chicken, and allows the beans to soak up the savory broth.
Step 4: Optional Blending and Adding Creams
If you prefer a smoother texture, blend some of the broth and chilies before adding them back into the pot. This step is great if you want silky consistency without chunky green chili bits. Finally, stir in the sour cream and heavy cream, let them melt slowly into the chili, and heat for a few more minutes. This is when the chili transforms into a creamy, dreamy masterpiece.
Step 5: Serve and Enjoy!
Your One-Pot White Chicken Chili Recipe is now ready to warm your soul. Ladle it into bowls, maybe sprinkle on some shredded Monterey Jack cheese or Pepper Jack if you like a little heat, and don’t forget those crunchy tortilla chips for a fun texture contrast. Jalapenos on top make a lovely spicy garnish for those who like to kick it up a notch.
How to Serve One-Pot White Chicken Chili Recipe
Garnishes
Garnishing is where you can get creative and make this chili feel like your own. Fresh chopped cilantro brightens the dish visually and flavor-wise. A dollop of sour cream on top adds that cooling tang. Shredded cheese, jalapenos, or even sliced avocado work beautifully to enhance taste and texture.
Side Dishes
While this chili feels like a meal on its own, some sides can round out the experience perfectly. Serve it alongside crunchy tortilla chips for scooping, a fresh green salad for contrast, or warm cornbread to soak up every last drop. These combinations make a full, satisfying meal that friends and family will adore.
Creative Ways to Present
Step up your serving game by presenting this chili in deep ramekins garnished with colorful toppings. Try layering it in a bread bowl for a fun, edible container. Or use it as a topping for baked potatoes or nachos for an inventive twist. The creamy and spicy nature of this chili lends itself well to playful presentations that impress.
Make Ahead and Storage
Storing Leftovers
This One-Pot White Chicken Chili Recipe keeps beautifully in the refrigerator for up to four days. Store leftovers in an airtight container to preserve flavor and moisture. It’s perfect for easy lunches or quick dinners later in the week.
Freezing
You can also freeze this chili for up to three months. Make sure it’s cooled completely before transferring it to a freezer-safe container or heavy-duty freezer bag. This makes it a great option for meal prep or stocking your freezer with comfort food ready to be thawed and enjoyed anytime.
Reheating
When reheating, thaw frozen chili overnight in the fridge for best results. Warm it gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of broth or cream if it feels too thick after storage. Avoid high heat to prevent curdling of the dairy ingredients.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and richness to the chili. Just chop them into bite-sized pieces like the breasts and adjust cooking times if needed, ensuring they’re cooked through before simmering.
Is this chili spicy? Can I make it milder?
This chili has a mild, gentle heat from the green chilies and black pepper, but it’s quite approachable. To make it milder, reduce or omit the green chilies, and avoid adding spicy garnishes like jalapenos.
What can I substitute for sour cream and heavy cream?
If you want lighter options, Greek yogurt is a good substitute for sour cream, and half-and-half can replace heavy cream. Add them at the end of cooking off heat to prevent curdling.
Can I make this recipe in a slow cooker?
Yes! Brown the chicken and onions first, then add all ingredients (except sour cream and heavy cream) to the slow cooker. Cook on low for 4-5 hours. Stir in the creams near the end of cooking for creaminess.
How thick should my chili be?
The chili should have a thick, stew-like consistency but still be spoonable. If it feels too thick, simply add a splash of broth or water to loosen it up before serving.
Final Thoughts
This One-Pot White Chicken Chili Recipe is the kind of comforting, delicious meal that you’ll find yourself craving again and again. It’s nourishing without fuss, creamy yet soulfully simple, and versatile enough to suit your favorite garnishes and sides. Whether you’re feeding a crowd or just treating yourself, give this recipe a try—your taste buds will thank you warmly for it.
Print
One-Pot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting one-pot white chicken chili features tender chicken, creamy beans, and a blend of mild spices simmered to perfection. Enriched with sour cream and heavy cream, it’s a hearty and flavorful dish perfect for cozy dinners, served best with tortilla chips and shredded cheese.
Ingredients
Main Ingredients
- 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
- ¼ teaspoon ground black pepper
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Cook Chicken and Onions: In a soup pot or stock pot over medium-high heat, add the oil, chicken pieces, diced onion, salt, and garlic powder. Cook and stir until the chicken is no longer pink and looks fully cooked, about 5-7 minutes.
- Drain Excess Liquid: Remove and drain any excess liquid or water that has accumulated during the cooking of the chicken to prevent the chili from becoming too watery.
- Add Broth and Seasonings: Add the low-sodium chicken broth, drained and rinsed great northern beans, chopped green chilies, cumin, oregano, and ground black pepper to the pot. Bring the mixture to a boil.
- Simmer the Chili: Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer gently for 30 minutes to allow flavors to develop and the chicken to become tender.
- Optional Blending: For a smoother texture without green chili chunks, blend the chicken broth and green chilies before adding back to the pot, depending on your preference.
- Finish with Creams: Stir in the sour cream and heavy cream to the simmering chili. Mix well to combine and let the sour cream melt into the chili. Heat together for a few more minutes, ensuring it’s warmed through before serving.
- Serve: Serve the chili hot, garnished with tortilla chips, shredded Monterey Jack cheese, and optionally jalapenos or Pepper Jack cheese for added spice.
Notes
- Simmering helps meld the flavors and tenderize the chicken thoroughly.
- You can substitute great northern beans with cannellini beans or navy beans if preferred.
- Optional blending of chilies and broth removes chunkiness for a smoother texture.
- Adjust spiciness by adding jalapenos or using Pepper Jack cheese as a garnish.
- Use low-sodium broth to control sodium content.
