If you’re craving something comforting, cozy, and downright delicious without a ton of fuss, this Easy One-Pot White Chicken Chili Recipe is exactly what you need. I absolutely love how this chili manages to be creamy and hearty but still light on your prep and cleanup. Seriously, it’s one of those recipes you’ll want to bookmark because it’s perfect for busy weeknights, casual get-togethers, or even game day. Trust me, once you try it, you’ll see why my family goes crazy for this white chicken chili!
Why You’ll Love This Recipe
- Easy Cleanup: Made in just one pot, so you avoid the pile of dishes afterward.
- Quick to Make: Prep and cook in under an hour, perfect for busy nights.
- Balanced Flavors: A cozy blend of tender chicken, mild spice, and creamy beans.
- Flexible Ingredients: Easy to swap or add extras to suit your taste or pantry.
Ingredients You’ll Need
This Easy One-Pot White Chicken Chili Recipe uses simple pantry staples that come together beautifully. You’ll find that the oregano and cumin add that warm, earthy flavor that complements the chicken perfectly, while the green chiles give a gentle kick without overpowering the dish.
- Neutral oil: I like using avocado or canola oil for a clean base that won’t interfere with the spices.
- Yellow onion: Adds sweetness and depth when softened—don’t skip sautéing it properly!
- Jalapeño: Take out the seeds if you want mild heat; I usually leave some seeds for a little extra kick.
- Garlic: Freshly chopped for that punch of flavor—you’ll notice the difference compared to pre-minced.
- Dried oregano: One of my go-to herbs for Mexican-inspired dishes.
- Ground cumin: Brings a smoky earthiness that makes the chili feel warm and cozy.
- Boneless, skinless chicken breasts: Cut into thirds so they cook evenly and shred easily.
- Low-sodium chicken broth: Keeps the chili flavorful yet not too salty; you can adjust seasoning later.
- Green chiles: Canned work perfectly and add great mild heat and flavor.
- Kosher salt & black pepper: Essential for seasoning throughout cooking.
- White beans: I use great northern beans for their creamy texture; rinse them well to reduce sodium.
- Frozen corn: Adds just the right pop of sweetness and texture.
- Sour cream: Stirred in at the end for creaminess and tang—it really rounds out the flavors.
- Avocado: I always slice fresh avocado on top—it cools things down and adds buttery creaminess.
- Fresh cilantro: Chopped right before serving to keep its bright flavor.
- Crushed tortilla chips: For that irresistible crunch contrast.
- Shredded Monterey Jack cheese: Melts beautifully on top and adds richness.
Variations
I love tweaking this Easy One-Pot White Chicken Chili Recipe depending on what I have on hand or who I’m cooking for. Feel free to make it your own!
- Use rotisserie chicken: When I’m short on time, shredded rotisserie chicken is a lifesaver and still tastes fantastic.
- Make it vegetarian: Skip the chicken and add extra beans, or toss in some diced tofu or zucchini for bulk.
- Add cream cheese: For a richer, extra creamy texture, stirring in a bit of cream cheese with the sour cream works wonders.
- Spice it up: If you like heat, add chipotle powder or some chopped serrano peppers along with the jalapeño.
How to Make Easy One-Pot White Chicken Chili Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating the oil in a large pot over medium heat. Toss in the chopped onion and jalapeño, and stir gently for about 8 minutes until they’re soft and fragrant. This slow softening is key—it brings out their natural sweetness and tames the heat from the jalapeño. Then add the garlic, oregano, and cumin, cooking and stirring for just about a minute until you can really smell those spices waking up. This step is where the flavor foundation is laid, so don’t rush it!
Step 2: Simmer the Chicken and Broth
Next, add your chicken pieces, chicken broth, and green chiles to the pot. Season with salt and pepper right at this stage—you’ll want to taste and adjust later, but it’s best to give your seasoning a good start here. Bring the pot to a boil, then lower the heat and let it simmer uncovered for 10 to 12 minutes, until the chicken is cooked through. I like to use a gentle simmer rather than a rolling boil to keep the meat tender and juicy.
Step 3: Shred Chicken and Finish the Chili
Once the chicken is cooked, transfer it to a plate and shred it with two forks—this is one of my favorite parts because it makes the chili feel so cozy and homemade. Add the drained white beans to the pot and bring the chili back to a gentle simmer. Smash about a quarter of the beans against the side of the pot with a wooden spoon; this thickens the chili naturally without any extra flour or thickeners. Let it cook for about 10 minutes until it’s slightly thickened, then stir in the frozen corn and shredded chicken, heating everything through for another minute or so. Finally, remove the pot from heat and stir in the sour cream to add that creamy, tangy finish.
👨🍳 Pro Tips for Making Easy One-Pot White Chicken Chili Recipe
- Don’t Skip Smashing Beans: I discovered this trick when I wanted a thicker texture without adding flour—it makes all the difference.
- Use Fresh Spices: Make sure your cumin and oregano aren’t stale; fresh spices brighten the whole dish.
- Adjust Heat Gradually: Add jalapeño seeds back in bit by bit after tasting if you want more spice.
- Shred Chicken Warm: Shredding chicken right after cooking is easier—you can even toss it back into the pot immediately.
How to Serve Easy One-Pot White Chicken Chili Recipe
Garnishes
I’m a huge fan of layering on textures and flavors when serving this chili. Slices of fresh avocado always win in my book for creaminess and a little cooling effect. Then a generous handful of chopped cilantro sprinkled on top brightens it up nicely. Finally, I add crushed tortilla chips for crunch and shredded Monterey Jack cheese because it melts perfectly into the warm chili. Sour cream dollops are lovely for extra tang if you didn’t stir it all in.
Side Dishes
This chili holds its own, but I love serving it with warm, crusty cornbread or garlic bread to sop up every last bit. A simple side salad with lime vinaigrette also balances the richness well, especially if you want to keep the meal light.
Creative Ways to Present
For a fun twist when you’re hosting, try serving the chili in small bowls topped with a mini tortilla chip nest or a sprinkle of smoked paprika for color. You can even make a chili bar with all the garnishes laid out so everyone can customize their own bowl—it’s always a hit at game day!
Make Ahead and Storage
Storing Leftovers
Leftover chili stores beautifully in an airtight container placed in the fridge for up to 4 days. I like to let it cool a bit before sealing, which helps keep the flavors fresh. When I reheat, I do it gently on the stovetop to preserve the creamy texture.
Freezing
I’ve frozen this chili several times with great results. Just cool it completely, store in freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture, then reheat slowly on the stove.
Reheating
When reheating leftover Easy One-Pot White Chicken Chili Recipe, add a splash of chicken broth or water to loosen it up if it’s thickened too much. Stir gently over medium heat until heated through, then adjust seasoning if needed. Avoid microwaving straight from frozen, as it can dry out the chicken.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and tend to stay juicy, especially if you like dark meat. Just cut them into similar-sized pieces and cook until tender—thighs may need a couple extra minutes of simmering.
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Is this recipe spicy?
This Easy One-Pot White Chicken Chili Recipe has a mild to medium spice level thanks to the jalapeño and green chiles. You can adjust heat by adding or removing jalapeño seeds or using milder peppers if you prefer.
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Can I make this in a slow cooker?
You can, but since this recipe is quick and easy on the stovetop, it’s a bit faster that way. If you do use a slow cooker, sauté the aromatics first and cook chicken and broth on low for 4-5 hours before adding beans, corn, and finishing ingredients.
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What can I substitute for sour cream?
If you want to skip dairy, plain Greek yogurt or a non-dairy sour cream alternative work great—it still adds creaminess and a slight tang.
Final Thoughts
This Easy One-Pot White Chicken Chili Recipe is one of those dishes I always come back to when I want something that feels special without a lot of effort. The way it comes together in one pot, with fresh aromatics and a creamy finish, makes it a total crowd-pleaser and an all-around winner for my family. I can’t recommend it enough—give it a try, and I promise it’ll become a favorite in your kitchen too!
Print
Easy One-Pot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This one-pot white chicken chili is a hearty and creamy twist on the classic chili, combining tender shredded chicken, white beans, and green chiles in a flavorful broth. Perfect for game day or a simple weeknight dinner, it’s loaded with spices, corn, and topped with fresh avocado, cilantro, crunchy tortilla chips, and melted Monterey Jack cheese.
Ingredients
Main Ingredients
- 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
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
For Serving
- 1/2 cup sour cream
- 1 avocado, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed tortilla chips
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Sauté aromatics: In a large pot over medium heat, heat the oil. Add the chopped onion and jalapeño, cooking and stirring until softened, about 8 minutes.
- Add spices and garlic: Stir in the garlic, dried oregano, and ground cumin. Cook, stirring, until fragrant, about 1 minute.
- Cook chicken and simmer: Add the cut chicken breasts, chicken broth, and green chiles to the pot. Season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered until the chicken is cooked through, about 10 to 12 minutes. Remove chicken and shred it with two forks.
- Thicken chili with beans: Add the white beans to the pot and bring to a simmer. Cook for about 10 minutes, smashing about one-quarter of the beans with a wooden spoon to slightly thicken the chili.
- Add corn and chicken: Stir in the frozen corn and shredded chicken, cooking just until heated through, about 1 minute more.
- Finish and serve: Remove the pot from heat and stir in the sour cream for creaminess. Serve the chili ladled into bowls, topped with avocado slices, chopped cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.
Notes
- This white chicken chili offers a creamy, hearty alternative to traditional chili, perfect for game days or easy weeknight meals.
- Adjust the jalapeño quantity based on your preferred spice level.
- Using low-sodium chicken broth helps control the saltiness and lets you season to taste.
- For a thicker chili, you can mash more beans or simmer a little longer.
- Garnishes can be customized with extra cheese, hot sauce, or lime wedges for added flavor.
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
