Creamy One-Pot White Chicken Chili
A comforting and easy-to-make white chicken chili that is perfect for busy weeknights.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 ladle
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 1 onion diced
- 3 cloves garlic minced
- 2 cans 15 ounces each white beans, drained and rinsed
- 1 can 4 ounces diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1/2 cup heavy cream
Optional Additions
- 1/2 teaspoon smoked paprika
- 1 cup corn kernels
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
Preparation
- Dice the chicken breast and onion. Mince the garlic. Drain and rinse the white beans.
- Heat olive oil in a large pot over medium-high heat. Add the onion and garlic, sautéing until fragrant.
- Add diced chicken to the pot and cook until browned on all sides. Remove and set aside.
- Return chicken to pot, add beans, green chilies, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
- Let the chili cook for about 30 minutes to allow flavors to meld together.
- Reduce heat, stir in sour cream and heavy cream, and cook until the chili is creamy.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime.
Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop.
Notes
Pro Tips: To thicken the chili, mash a portion of the beans before adding them. Ingredient Substitutions: You can use Greek yogurt in place of sour cream for a tangier taste. How to Serve: Garnish with avocado slices for added creaminess. Storage & Freshness: The chili keeps well in the fridge for 3 days, but the flavors deepen after a day. Make-Ahead Tips: Prepare the base a day in advance and add the creams right before serving.