If you’re searching for the ultimate comforting meal that’s insanely easy to make and packed with cozy flavors, this One-Pot White Chicken Chili Recipe is about to become your new favorite. Creamy, hearty, and full of zesty Southwestern personality, every spoonful balances tender chicken, velvety beans, savory spices, and melty cheese. With just a single pot and simple pantry staples, you’ll bring a steaming bowl of magic to your table—no fuss, minimal cleanup, and plenty of reason to go back for seconds!

One-Pot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this One-Pot White Chicken Chili Recipe pulls its weight, building a chili with irresistible textures and layers of taste. By keeping it simple and fresh, you get big flavor without overcomplicating your prep!

Olive oil: Kicks off the recipe with healthy fat and helps the onions caramelize beautifully.
Yellow onion: Adds classic chili depth and a slight sweetness as it cooks down.
Garlic cloves: Those little minced bits give a sharp aroma and irresistible bite to the base.
Boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking and juicy texture in every mouthful.
Diced green chilies: Bring a gentle heat and bright, tangy flavor without overpowering the chili.
Ground cumin: The signature earthy warmth that makes each bite unmistakably “chili.”
Dried oregano: Offers a hint of herbiness to keep things lively.
Chili powder: For a subtle smoky kick and bold color.
Ground coriander: Lends a lemony twist that plays up the lime at the end.
Salt: Essential for coaxing out all those layered flavors.
Black pepper: Adds a little background heat to keep things exciting.
Cannellini beans: These creamy white beans give the chili body, creaminess, and a mild nutty flavor.
Low-sodium chicken broth: Ties everything together while letting you control the saltiness.
Frozen corn: For a touch of sweetness and pops of color throughout.
Sour cream: Stirs in at the end to make the chili irresistibly creamy and rich.
Monterey Jack cheese: Melts into the chili for gooey goodness and a layer of flavor.
Lime juice: A squeeze of bright acidity enhances every other ingredient.
Fresh cilantro: The crowning garnish that adds freshness and color right before serving.

How to Make One-Pot White Chicken Chili Recipe

Step 1: Sauté Aromatics

Begin by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and stir for another 30 seconds, releasing all that mouthwatering aroma and building the base for your One-Pot White Chicken Chili Recipe.

Step 2: Brown the Chicken

Add your bite-sized chicken pieces directly into the sizzling aromatics. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides. This not only locks in juicy flavor but also helps develop rich, savory notes in the chili.

Step 3: Add Chilies and Spices

Stir in the diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Let everything cook together for a minute or two—your kitchen should already be smelling incredible by now! These spices are the backbone of the perfect One-Pot White Chicken Chili Recipe.

Step 4: Add Beans, Broth, and Corn

Pour in the drained, rinsed cannellini beans, low-sodium chicken broth, and frozen corn. Give everything a big stir, scraping the bottom of the pot to catch any delicious browned bits. This step is where the chili really starts coming together—creamy beans, sweet corn, and that flavorful broth swirling with all the spices.

Step 5: Simmer

Bring the chili to a boil, then immediately reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally as the flavors deepen and the broth thickens slightly. If you want an even creamier texture, mash a portion of the beans before adding them in—this is a great little trick for extra richness!

Step 6: Finish with Creamy Goodness

Once the chicken is fully cooked and everything tastes fabulous, stir in the sour cream, shredded Monterey Jack cheese, and freshly squeezed lime juice. Let the chili simmer for a final 2 or 3 minutes, just until the cheese melts in and the chili takes on that velvety, luscious consistency.

Step 7: Garnish and Serve

Spoon the finished One-Pot White Chicken Chili Recipe into bowls and sprinkle generously with freshly chopped cilantro. You’re ready to dive in!

How to Serve One-Pot White Chicken Chili Recipe

Garnishes

The right toppings make every bowl of One-Pot White Chicken Chili Recipe shine! Throw on a handful of chopped cilantro for brightness, a dollop of extra sour cream if you’re feeling indulgent, thinly sliced jalapeños for heat, or a sprinkle of shredded cheese for more gooey comfort. Crushed tortilla chips add a fantastic crunch, too.

Side Dishes

This chili can absolutely shine on its own, but if you’re making a dinner spread, pair it with warm cornbread, fluffy rice, or even tortilla chips for dipping. A crisp green salad or sliced avocado brings a lovely fresh balance to all that savory goodness.

Creative Ways to Present

For a party, try serving the chili in small bread bowls or mason jars for individual portions. Set up a toppings bar and let everyone personalize their bowl. If you want to put a creative twist on leftovers, serve the chili over baked potatoes or use as a zesty filling for burritos or enchiladas.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra One-Pot White Chicken Chili Recipe (lucky you!), let it cool to room temperature. Store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making leftovers even more delicious.

Freezing

The chili freezes beautifully, so feel free to double the batch! Portion it into freezer-safe containers, leaving a little space for expansion. It’ll keep its magic for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and taste.

Reheating

To bring your chili back to life, reheat gently over medium heat on the stovetop, stirring occasionally. Add a splash of broth or water if it seems too thick. You can also microwave individual portions—just stir halfway through to ensure it’s evenly hot and creamy.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Shredded rotisserie chicken is a fantastic shortcut for this One-Pot White Chicken Chili Recipe. Just add it after the beans and broth, and cut back on the simmering time since the chicken is already cooked.

What can I do if I want it spicier?

If you like your chili with a serious kick, toss in diced jalapeños with the onions, use hot green chilies, or serve with hot sauce on the side. Adjusting the chili powder or even adding red pepper flakes can also heat things up.

Are there dairy-free alternatives for the sour cream and cheese?

Definitely. Use your favorite plant-based sour cream and shredded dairy-free cheese for a version that’s every bit as creamy and satisfying. The rest of the recipe remains unchanged!

Can I make this chili in a slow cooker?

Yes! Sauté the onions, garlic, and chicken in a skillet first, then transfer everything except the sour cream, cheese, and lime juice to a slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3, then stir in the finishing ingredients at the end.

What’s the best way to mash some of the beans?

You can either mash them right in the can with a fork before adding them, or use a potato masher in the pot once everything’s simmering. This simple step makes the One-Pot White Chicken Chili Recipe extra creamy without any heavy cream.

Final Thoughts

Trust me, you’ll want to keep the One-Pot White Chicken Chili Recipe on heavy rotation—it’s that good! It’s cozy, quick, endlessly adaptable, and perfect for sharing. Gather your ingredients, invite your favorite people, and enjoy the big flavors and little effort of this creamy, comforting classic tonight.

One-Pot White Chicken Chili Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pot White Chicken Chili is a comforting and flavorful dish that’s perfect for a cozy night in. Packed with tender chicken, creamy white beans, and a blend of spices, this chili is easy to make and sure to please a crowd.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
3 cups low-sodium chicken broth
1/2 cup frozen corn

For Serving:

1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
juice of 1 lime
fresh cilantro for garnish

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook for 30 seconds.
Add the chicken pieces and cook until browned on all sides, about 5–7 minutes.
Stir in the green chilies, cumin, oregano, chili powder, coriander, salt, and pepper.
Add the cannellini beans, chicken broth, and corn.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.
Once the chicken is fully cooked and the flavors are blended, stir in the sour cream, cheese, and lime juice.
Let simmer for an additional 2–3 minutes. Garnish with fresh cilantro before serving.

Notes

For a creamier texture, mash some of the beans before adding them to the pot.
You can use rotisserie chicken instead to save time—just reduce the simmering time.
Adjust spice level by adding jalapeños or hot sauce if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American