One Pot White Chicken Chili Simple and Delicious

One Pot White Chicken Chili Simple and Delicious

This One Pot White Chicken Chili is a creamy, flavorful twist on classic chili that’s perfect for a cozy meal. Tender shredded chicken, white beans, and a blend of warm spices come together in a rich, comforting broth. It’s easy to make in just one pot, making cleanup a breeze. Whether for a family dinner or a casual gathering, this hearty dish is sure to be a hit!

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: Creamy White Chicken Chili, Hearty White Chicken Chili, Tex-Mex White Chicken Chili, White Chicken Chili

Servings: servings

Calories: 101kcal

Author: George - U Keep Cooking

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.

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