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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
