One Pot White Chicken Chili

White Chicken Chili is a creamy white chili that's made in just one pot! Chunks of chicken and white beans in a chicken broth green chili base and sour cream and heavy cream to make it super creamy.

Course Dinner

Cuisine American

Keyword one pot white chicken chili recipe, white chicken chili

Prep Time 15

Cook Time 40

Servings people

Calories 404kcal

Author Jessica

Ingredients

1 tablespoon olive oil canola or vegetable oil work fine too
2 large boneless, skinless chicken breasts chopped into bite-sized pieces
1 yellow or white onion finely diced
1 teaspoon salt
1 teaspoon garlic powder
1 can (15 oz) low-sodium chicken broth
2 cans (15 oz) great northern beans drained & rinsed
1 can (4 oz) chopped green chilies
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 cup sour cream
½ cup heavy cream

Instructions

In a soup pot or stock pot (one with a lid), over medium high heat, add the oil, chicken chunks, onion, salt, and garlic powder. Cook and stir until the meat is no longer pink and it looks cooked.
*No need to pull out a thermometer here as the chicken will continue to cook as it simmers for 30 minutes. Just make sure the chicken is white and that it looks cooked.
Drain the excess liquid/water from the chicken cooking.
Add the chicken broth, drained & rinsed beans, green chilies, cumin, oregano, and pepper to the pot. Bring to a boil. Once boiling, reduce heat to medium low, cover with a lid and let it simmer for 30 minutes.
*I blend up the chicken broth + green chilies in the blender before adding it into the soup pot. We don't like green chili chunks. This is totally optional depending on preference.
When done simmering, add the sour cream and heavy cream. Stir to mix it all together and to let the sour cream melt into the chili. Heat for a few minutes before serving.
Serve with tortilla chips and shredded Monterey Jack cheese. You can also garnish with jalapenos for some spice or use Pepper Jack cheese.

Notes

Chicken : 2 large chicken breasts is about 1 1/2 pounds of chicken. If they are smaller then you may end up using 3.

Oil : I prefer to use extra virgin olive oil in this recipe because it has such a light flavor (if any at all). Regular olive oil will have much heavier and noticeable olive flavor which may not work well in this recipe. If you don't have extra virgin olive oil use a neutral oil like canola or vegetable oil.

Salt : I use fine kosher salt. If you use regular table salt then only use 3/4 teaspoon. Table salt is "saltier" as it is a very fine size so more salt can fit in the measuring spoon compared to the larger flakes of kosher salt.

Oregano : Don't be like me and use ground oregano (I used it once when I was out of the leafy oregano. It is a much stronger flavor and we ended up just throwing away the chili. Use the leafy green looking oregano.

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