There’s just something about a steaming bowl of creamy, zesty chili that soothes the soul, especially when it comes together effortlessly in one pot! This One-Pot White Chicken Chili Recipe is a weeknight hero—packed with tender chicken, silky beans, and just the right kick from green chiles and warm spices. It’s hearty, flavorful, and perfect for feeding a hungry crowd or curling up on the couch with your favorite show. Whether you’re new to white chili or it’s already a family favorite, prepare to fall in love with this easy, comforting dish.

Ingredients You’ll Need

One-Pot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love how the One-Pot White Chicken Chili Recipe relies on simple, everyday ingredients that come together to create something truly special. Each one brings its own character—whether it’s adding creaminess, a pop of color, or that irresistible Southwestern flavor.

Chicken breasts: Use boneless, skinless chicken breasts cut into chunks for tender, juicy bites that soak up all the flavors.
Olive oil: A splash of olive oil starts everything off with a subtle richness and helps the aromatics bloom.
Onion: Chopped onion adds natural sweetness and depth to the base of the chili.
Garlic: Minced garlic brings a mellow, savory punch that makes everything taste better.
Diced green chiles: These little cans pack a punch of tangy heat and bright flavor.
Ground cumin: Cumin is essential for that earthy, smoky chili backbone.
Dried oregano: Oregano lends a subtle herbal note that balances out the richness.
Chili powder: Adds a gentle warmth and a touch of color without overpowering the other flavors.
Ground coriander: Coriander brings a citrusy undertone that lifts the chili.
Salt: Just the right amount enhances every other ingredient.
Black pepper: Freshly ground black pepper gives a gentle bite and balances the flavors.
Great northern beans: These beans are creamy and mild, soaking up all the good stuff in the pot.
Chicken broth: Low-sodium broth keeps things flavorful but not too salty, letting the other ingredients shine.
Corn: Corn kernels add little pops of sweetness and lovely yellow color.
Sour cream: Swirled in at the end for that creamy finish everyone loves.
Monterey Jack cheese: Melts right into the chili, making it ultra-luxurious and just a bit stretchy.
Lime juice: A squeeze of fresh lime brightens up the entire dish.
Fresh cilantro: Chopped and scattered on top for a fresh, herby finish.

How to Make One-Pot White Chicken Chili Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and let it cook for about 3 to 4 minutes, stirring occasionally. You’re looking for the onion to turn soft and translucent, which is your cue to add the minced garlic. Stir for another 30 seconds—just until the garlic is fragrant but not browned.

Step 2: Brown the Chicken

Add the chicken chunks directly into the pot with the onions and garlic. Cook them for 5 to 6 minutes, stirring every now and then, until they’re lightly browned on all sides. This early sear helps lock in flavor and keeps the chicken tender throughout the simmering process.

Step 3: Build the Flavor Base

Stir in the diced green chiles, cumin, dried oregano, chili powder, coriander, salt, and black pepper. Give everything a good stir so the chicken and veggies are well coated with those fragrant spices. This is where that unmistakable aroma of chili starts to fill your kitchen!

Step 4: Add Beans, Corn, and Broth

Pour in the drained and rinsed great northern beans, the corn, and the chicken broth. Stir to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat so it’s just simmering, cover the pot, and let everything cook together for 15 to 20 minutes. The chicken will become perfectly tender, and the flavors will meld beautifully.

Step 5: Finish with Creamy Goodness

Take the pot off the heat and stir in the sour cream, shredded Monterey Jack cheese, and a generous squeeze of fresh lime juice. Mix thoroughly until the cheese is melted and everything looks creamy and dreamy. Taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Ladle the One-Pot White Chicken Chili Recipe into bowls and scatter plenty of chopped fresh cilantro over the top. Serve it piping hot and get ready for the compliments to roll in!

How to Serve One-Pot White Chicken Chili Recipe

Garnishes

One of the best parts about this chili is how customizable it is with garnishes! Try topping each bowl with creamy avocado slices, extra shredded cheese, sliced jalapeños for heat, or even a dollop of more sour cream. The fresh cilantro on top brightens every bite, but don’t be afraid to get creative—crunchy tortilla strips or a sprinkle of green onions are always a hit.

Side Dishes

While this One-Pot White Chicken Chili Recipe is satisfying on its own, it pairs beautifully with a side of warm, crusty bread or homemade cornbread to soak up every last bit. A crisp green salad or roasted veggies also make for a lovely, balanced meal. And let’s be honest—nobody will say no to a side of tortilla chips!

Creative Ways to Present

Amp up your presentation by serving the chili in bread bowls or mini cast iron skillets for a rustic touch. For a party, set up a chili bar with all the toppings and let everyone customize their own bowl. The vibrant colors and creamy texture of the One-Pot White Chicken Chili Recipe look stunning in pretty soup bowls or mugs, making it both cozy and elegant for any occasion.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chili in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, making tomorrow’s bowl even more irresistible. Just be sure to let the chili cool to room temperature before refrigerating.

Freezing

The One-Pot White Chicken Chili Recipe freezes like a dream! Allow it to cool completely, then transfer to freezer-safe containers or resealable bags. Label and date them, and you’ll have a ready-made meal for up to three months. When freezing, you may want to hold off on adding the sour cream and cheese until reheating to maintain the best texture.

Reheating

To reheat, simply warm the chili gently on the stovetop over medium heat, stirring occasionally. If it’s a bit thick after chilling, just add a splash of broth or water to loosen it up. For frozen chili, thaw overnight in the fridge or reheat straight from frozen over low heat, stirring until creamy and hot all the way through.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred the meat and add it after you sauté the aromatics and spices. Because it’s already cooked, you’ll only need to simmer the chili long enough to heat everything through and let the flavors meld.

How can I make the chili thicker?

If you prefer a thicker chili, mash a portion of the beans before adding them to the pot, or use an immersion blender to pulse the chili a few times right before adding the sour cream and cheese. Both tricks will give you a creamier, heartier texture without changing the taste.

Is this recipe spicy?

The One-Pot White Chicken Chili Recipe has a gentle heat from the green chiles and chili powder, but it’s not overly spicy. If you love extra heat, feel free to add chopped jalapeños or a pinch of cayenne pepper. If you’re cooking for kids or those sensitive to spice, you can use mild green chiles and dial back the chili powder.

What can I substitute for great northern beans?

If you don’t have great northern beans, cannellini beans or navy beans are excellent alternatives. Both are creamy and mild, blending seamlessly into the chili and soaking up all those delicious flavors.

Can I make this dairy-free?

Definitely! For a dairy-free version of the One-Pot White Chicken Chili Recipe, use your favorite plant-based cheese and sour cream substitutes, or simply omit them and add a splash of coconut milk for creaminess. The chili will still be delicious and satisfying.

Final Thoughts

There’s a reason the One-Pot White Chicken Chili Recipe is such a beloved classic—it’s easy, comforting, and endlessly adaptable. Whether you’re a seasoned cook or just starting out, this is a dish that brings everyone to the table with big smiles. Give it a try, and let this creamy, cozy chili become a new favorite in your own kitchen!

One-Pot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pot White Chicken Chili is a creamy, flavorful, and easy-to-make dish that combines tender chunks of chicken, great northern beans, and a blend of spices in a comforting stew. Perfect for a hearty main course, it’s cooked all in one pot for minimal cleanup and bursting with southwestern-inspired flavors.

Ingredients

Scale

Protein and Vegetables

1 lb boneless, skinless chicken breasts, cut into chunks
1 small onion, chopped
2 cloves garlic, minced
1/2 cup frozen or canned corn

Spices and Flavorings

1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper

Other Ingredients

1 tbsp olive oil
2 cans (15 oz each) great northern beans, drained and rinsed
2 cups low-sodium chicken broth
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
Juice of 1 lime
Chopped fresh cilantro for garnish

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
Cook Chicken: Add the chicken chunks to the pot and cook until they are lightly browned on all sides, about 5–6 minutes. This helps to seal in the juices and build flavor.
Add Spices and Chilies: Stir in the diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper to coat the chicken and aromatics evenly with the seasonings.
Combine Beans, Corn, and Broth: Add the drained great northern beans, corn, and low-sodium chicken broth to the pot. Stir everything together and bring the mixture to a boil.
Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 15–20 minutes. This allows the chicken to cook through fully and the flavors to meld together.
Finish with Dairy and Lime: Remove the pot from heat. Stir in the sour cream, shredded Monterey Jack cheese, and lime juice until the chili becomes creamy and well blended.
Garnish and Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve hot and enjoy!

Notes

For a thicker chili, mash some of the beans before adding them to the pot.
Use rotisserie chicken for a quicker version; reduce simmer time accordingly.
Additional toppings like avocado slices, jalapeños, or extra cheese add extra flavor and texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Southwestern