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Cozy One-Pot White Chicken Chili with Green Chiles

one-pot white chicken chili - featured image
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A creamy, spicy, deeply comforting white chicken chili that comes together in a single pot. No fancy techniques, no extra mess—just pure, soul-warming flavor that tastes like you fussed all day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans (4 ounces each) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup heavy cream (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)

Instructions

  1. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to soften.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Season the chicken breasts with salt and pepper on both sides. Nestle them into the pot with the onions and garlic. Let them sit for 2 minutes per side, just to get a little color.
  4. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits.
  5. Add the green chiles, cumin, oregano, and smoked paprika (if using). Stir everything together. The liquid should just cover the chicken—add a splash more broth or water if needed.
  6. Bring to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 20-25 minutes, until the chicken is cooked through and shreds easily with a fork.
  7. Remove the chicken to a cutting board or plate. Use two forks to shred it into bite-sized pieces.
  8. Add the drained beans and corn to the pot. Stir in the shredded chicken. Let everything simmer uncovered for 10 minutes.
  9. Stir in the sour cream or Greek yogurt and heavy cream (if using). Turn the heat to low and stir until fully incorporated. Do not let it boil after adding dairy.
  10. Taste and adjust seasoning with more salt, a squeeze of lime, or a pinch more cumin as needed.
  11. Serve hot with your choice of garnishes: cilantro, lime wedges, shredded cheese, diced avocado, and tortilla chips.

Notes

For an even creamier texture, use an immersion blender to give the pot a few quick pulses before adding the shredded chicken back. This chili freezes beautifully for up to 3 months. Let it rest for 15-20 minutes before serving for best flavor.

Nutrition

Keywords: white chicken chili, one-pot chili, green chiles, easy chili, comfort food, weeknight dinner

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