One Pot White Chicken Chili Simple and Delicious
Warm, comforting, and bursting with flavor, this One Pot White Chicken Chili Simple and Delicious is the perfect meal for busy nights when you need something hearty and delicious. Tender chicken, creamy beans, and just the right amount of spice come together in a rich, flavorful broth—all made in a single pot for easy cleanup. Whether you’re feeding a crowd or just craving a cozy bowl of chili, this simple recipe will have everyone coming back for seconds. Grab your spoon and get ready to enjoy a dish that’s as effortless as it is satisfying!
INGREDIENTS YOU’LL NEED:
- 1 Onion (diced) – Adds a mild sweetness and depth of flavor to the chili as it cooks.
- 4 cloves Garlic (minced) – Brings a bold, savory kick that enhances the chili’s overall taste.
- 3½ Cups Chicken Broth – The rich, flavorful base that brings all the ingredients together and keeps the chili creamy and comforting.
- 2 (4 oz cans) Diced Green Chiles – Adds a mild heat and tangy flavor, giving the chili a little Southwestern flair.
- 1 (15 oz can) Whole Kernel Corn (drained) – Provides a natural sweetness and a bit of crunch, balancing the savory flavors.
- 2 (15 oz cans) Great Northern Beans (drained and rinsed) – These creamy, mild beans help thicken the chili and add a hearty texture.
- 1 teaspoon Cumin – A warm, earthy spice that gives the chili its signature smoky depth.
- ½ teaspoon Chili Powder – Adds just the right amount of spice and warmth to enhance the overall flavor.
- ½ teaspoon Oregano – A touch of dried herbiness that complements the bold spices.
- ½ teaspoon Paprika – Adds a mild smokiness and a hint of color to the chili.
- ½ teaspoon Coriander – Brings a fresh, citrusy note that brightens the dish.
- ¼ teaspoon Cayenne Pepper – For those who love a bit of heat, this adds a gentle kick.
- 1 (8 oz brick) Cream Cheese (softened and cubed) – Creates a luscious, creamy texture that makes this chili extra rich and comforting.
- 2 cups Chicken Breast (precooked, shredded) (about 1 lb.) – Tender, shredded chicken adds protein and makes the chili extra hearty.
- 1 tablespoon Lime Juice – A splash of citrus at the end brightens up all the flavors.
- 1 tablespoon Cilantro (chopped) – Adds a fresh, herby finish to balance out the creamy richness.
- Salt and pepper (to taste) – Essential seasonings that bring out all the flavors in the chili.
Chili Toppings
- Cilantro (chopped) – A fresh, vibrant garnish to add brightness.
- Sour Cream (dollop) – A cool, tangy contrast to the heat and spice.
- Pepper Jack Cheese (shredded) – Melty, slightly spicy cheese that adds an extra layer of flavor.
- Tortilla Chips (great for dipping) – Adds a satisfying crunch and makes a great scooping tool.
- Avocado (sliced) – Buttery, creamy, and packed with healthy fats.
- Pickled Jalapeños – A tangy, spicy kick for those who love extra heat.
WHY IS THE WHITE CHICKEN CHILI RECIPE SO SPECIAL?
- Creamy and Comforting – I love how the cream cheese makes this chili extra rich and velvety, giving it a cozy, restaurant-quality texture.
- Packed with Flavor – Between the smoky spices, tender chicken, and zesty lime, every bite is a perfect balance of warmth and freshness.
- One-Pot Wonder – It’s so easy to make! I just toss everything in one pot, let it simmer, and end up with a hearty, delicious meal with minimal cleanup.
HOW TO PREPARE ONE POT WHITE CHICKEN CHILI?
Time needed: 35 minutes
- Sauté the Aromatics:
Heat a large pot or Dutch oven over medium heat. Add a little oil, then sauté the diced onion until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Base:
Pour in the chicken broth and add the diced green chiles. Stir to combine. Add the drained corn and white beans, stirring everything together. - Season the Chili:
Sprinkle in the cumin, chili powder, oregano, paprika, coriander, and cayenne pepper. Stir well to evenly distribute the seasonings. Add salt and pepper to taste. - Add the Chicken and Cream Cheese:
Stir in the shredded precooked chicken. Add the cubed cream cheese and stir until melted and well incorporated into the broth. Let the chili simmer over medium-low heat for about 10–15 minutes, stirring occasionally. - Smooth the Chili:
Use an immersion blender for a few seconds to smooth out the chili to your desired consistency. - Finish with Fresh Flavors:
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if needed. - Serve with Toppings:
Ladle the chili into bowls and top with chopped cilantro, a dollop of sour cream, shredded Pepper Jack cheese, sliced avocado, or pickled jalapeños. Serve with tortilla chips on the side for dipping.
FAQ – FREQUENTLY ASKED QUESTIONS:
Absolutely! I love using rotisserie chicken to save time. It adds great flavor, and I can just shred it and toss it right in.
Yes! I just add everything except the cream cheese, let it cook on low for 4-6 hours, then stir in the cream cheese at the end until smooth.
Sure! I soak 1 1/2 cups of dry beans overnight and cook them ahead of time, then use the 3 cups of cooked beans in place of the canned ones.
If I want it extra thick, I mash some of the beans before adding them or let it simmer a little longer to reduce the liquid.
Zesty Green Chile Chicken Chili RECIPE ADD-IN AND VARIATIONS:
- Swap chicken for turkey – If I have leftover turkey, I use it instead of chicken. It’s a great way to repurpose holiday leftovers.
- Make it vegetarian – I skip the chicken and add extra beans, like chickpeas or black beans, for a hearty, plant-based version.
- Use cream instead of cream cheese – If I don’t have cream cheese, I stir in a little heavy cream or half-and-half for a smooth, creamy texture.
- Turn up the heat – When I want it spicier, I add extra cayenne, diced jalapeños, or even a splash of hot sauce for a real kick.
- Try different beans – I’ve used navy beans, pinto beans, and even black-eyed peas when I don’t have great northern beans on hand.
- Make it extra smoky – A little smoked paprika or fire-roasted corn gives this chili an amazing deep, smoky flavor.
WHAT IS COMMONLY SERVED WITH THIS Hearty Tex-Mex Chicken Chili?
This White Chicken Chili goes great with sides like warm cornbread, crispy tortilla chips, or soft dinner rolls for dipping. It’s perfect for a cozy night at home, hanging out with friends, or enjoying on game day. You can also serve it with a light salad or roasted veggies for a fresh balance. To finish the meal, pair it with a chilled beer, margarita, or crisp white wine, and top with sour cream, shredded cheese, and fresh cilantro for a little extra flavor.
HOW IS LEFTOVER CREAMY WHITE BEAN CHICKEN CHILI STORED AND REHEATED?
To store leftover White Chicken Chili, let it cool down to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. When you’re ready to reheat, I recommend warming it gently on the stove over low heat, stirring occasionally. If it’s too thick, I add a splash of chicken broth to loosen it up. Alternatively, you can reheat it in the microwave, stirring halfway through for even heating.
CAN LEFTOVER WHITE CHILI BE FROZEN FOR LATER?
To freeze leftovers, I first let the food cool completely to room temperature. Then, I place it in an airtight container or freezer bag, removing as much air as possible, and label it with the date. This helps maintain the flavor and texture for up to three months in the freezer. When I’m ready to enjoy it again, I thaw it in the fridge overnight and reheat it slowly on the stovetop or in the microwave.
LOOKING FOR MORE SOUP AND STEW RECIPES? TRY THESE!
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Simple Old Fashioned Stovetop Beef Stew: Packed with tender chunks of beef, vibrant vegetables, and a savory, rich broth that tastes like it simmered all day—but it comes together easily on the stovetop.
Creamy Tuscan Copycat Zuppa Toscana Soup: Packed with tender potatoes, savory sausage, and fresh kale and spinach, all swimming in a rich and creamy broth. This recipe is the perfect way to bring restaurant-quality flavor right to your kitchen.
One Pot White Chicken Chili Simple and Delicious
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 1 Onion (diced)
- 4 cloves Garlic (minced)
- 3½ Cups Chicken Broth
- 2 (4 oz cans) Diced Green Chiles
- 1 (15 oz can) Whole Kernel Corn (drained)
- 2 (15 oz cans) Great Northern beans (cannellini or great Northern beans)( drained and rinsed)
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Oregano
- ½ teaspoon Paprika
- ½ teaspoon Coriander
- ¼ teaspoon Cayenne Pepper
- 1 (8 oz – brick) Cream Cheese (softened and cubed)
- 2 cups Chicken Breast (precooked)(about 1 lb.)(shredded)
- 1 tablespoon Lime Juice
- 1 tablespoon Cilantro (chopped)
- Salt and pepper (to taste)
Chili Toppings:
- Cilantro (chopped)
- Sour Cream (dollop)
- Pepper Jack cheese (shredded)
- Tortilla Chips (great for dipping)
- Avocado (sliced)
- Pickled Jalapenos
Instructions
- Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add a little oil, then sauté the diced onion until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Base: Pour in the chicken broth and add the diced green chiles. Stir to combine. Add the drained corn and white beans, stirring everything together.
- Season the Chili: Sprinkle in the cumin, chili powder, oregano, paprika, coriander, and cayenne pepper. Stir well to evenly distribute the seasonings. Add salt and pepper to taste.
- Add the Chicken and Cream Cheese: Stir in the shredded precooked chicken. Add the cubed cream cheese and stir until melted and well incorporated into the broth. Let the chili simmer over medium-low heat for about 10–15 minutes, stirring occasionally.
- Smooth the Chili: Use an immersion blender for a few seconds to smooth out the chili to your desired consistency.
- Finish with Fresh Flavors: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Serve with Toppings: Ladle the chili into bowls and top with chopped cilantro, a dollop of sour cream, shredded Pepper Jack cheese, sliced avocado, or pickled jalapeños. Serve with tortilla chips on the side for dipping.