Finding a comforting, flavorful dish that doesn’t require a mountain of pots and pans can feel like a challenge.
That’s where this one-pot recipe for white chicken chili steps in. It’s a satisfying, hearty meal that delivers big flavors while keeping cleanup minimal.
With a blend of tender chicken, creamy beans, and a punch of chili peppers, it’s a dish that feels like a warm hug on a chilly evening.
Why White Chicken Chili Is the Ultimate One-Pot Comfort Food
When it comes to simple yet fulfilling meals, this chili recipe ticks all the boxes. Its creamy texture and savory flavor come together in a single pot, making it a go-to for busy weeknights.
Unlike its beef counterpart, white chicken chili brings a light, yet rich combination of flavors to the table, perfect for any season. The minimal cleanup makes it especially appealing for anyone juggling a hectic schedule.
Tips for Making This Recipe Your Own
One of the best things about this dish is how customizable it is:
- Go Dairy-Free: Replace any dairy garnishes with alternatives like avocado or a dollop of coconut cream for creaminess.
- Make It Vegan: Swap the chicken for plant-based protein like jackfruit or tofu and use vegetable broth instead of chicken broth.
- Turn Up the Heat: Keep the seeds of the jalapeño or add a pinch of cayenne pepper for extra spice.
Perfect Pairings for White Chicken Chili
While this recipe is a meal on its own, a few complementary sides or toppings can take it to the next level. Consider:
- Toppings: Fresh lime juice, sliced scallions, shredded cheese, or crushed tortilla chips for added crunch.
- Side Dishes: Serve with cornbread, crusty bread, or a side salad for a more complete meal.
- Drinks: Pair with a light beer or sparkling water infused with citrus for a refreshing balance.
The One Pot Advantage: Why You’ll Love It
From start to finish, this recipe keeps everything contained in a single Dutch oven or large pot. This means no juggling multiple pans or worrying about timing different elements of the meal.
Plus, the chili develops its rich flavor as it simmers, allowing you to take care of other tasks while it cooks. The result? A dish that’s as practical as it is delicious.
Quick Tips for Perfecting Your White Chicken Chili
Want to ensure your white chicken chili turns out flawless every time? Here are some quick tips to elevate this dish:
- Prep Ingredients in Advance: Chop your chilies, onions, and garlic beforehand to make the cooking process seamless. This step also lets you focus on layering flavors as you cook.
- Use Fresh Herbs: Fresh cilantro and lime juice added at the end give the chili a burst of freshness and balance the richness.
- Blend Beans for Creaminess: Pureeing a portion of the beans and broth creates a naturally creamy texture without adding cream or flour.
- Don’t Overcook the Chicken: Monitor the chicken carefully to keep it moist and tender. Once cooked, shred it gently to maintain texture.
- Adjust Consistency: If the chili is too thick, simply add a bit more chicken broth to reach your desired consistency. For a thicker chili, simmer uncovered to reduce the liquid.
These small but impactful tips ensure your one pot recipe is always a crowd-pleaser.
Easy White Chicken Chili One-Pot Recipe
Equipment
- Dutch oven
- food processor
Ingredients
Chiles:
- 3 poblano chiles stemmed, seeded, and chopped coarse, divided
- 3 Anaheim chiles stemmed, seeded, and chopped coarse, divided
- 3 jalapeño chiles stemmed, seeded, and minced, divided
Vegetables:
- 2 onions chopped coarse, divided
- 6 garlic cloves chopped, divided
Beans and Broth:
- 2 15-ounce cans cannellini beans, rinsed, divided
- 3 cups chicken broth divided, plus extra as needed
Chicken:
- 3 pounds bone-in split chicken breasts trimmed
Seasonings:
- 3/4 teaspoon table salt divided
- 1/4 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
Oil and Garnishes:
- 1 tablespoon vegetable oil plus extra as needed
- 1/4 cup minced fresh cilantro
- 4 scallions sliced thin
- 3 tablespoons lime juice from 2 limes
Instructions
- In two batches, pulse half of the poblanos, half of the Anaheims, onions, and half of the garlic in a food processor until the consistency of chunky salsa (10–12 pulses). Transfer to a bowl. Process 1 cup of beans and 1 cup of broth in the now-empty processor until smooth (about 30 seconds); set aside.
- Pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Brown chicken on all sides (about 8 minutes); transfer to a plate.
- Pour off all but 1 tablespoon of fat from the pot (add extra oil if needed). Add the chile mixture, half of the jalapeños, cumin, coriander, and 1/4 teaspoon salt. Cover partially and cook over medium heat, stirring occasionally, until vegetables soften (10 minutes). Stir in the pureed bean mixture and 2 cups broth. Return chicken and juices to the pot and bring to a simmer. Reduce heat to medium-low, cover partially, and cook, stirring occasionally, until chicken registers 160°F (15–20 minutes), flipping halfway.
- Transfer chicken to a cutting board, cool slightly, then shred into bite-size pieces with two forks; discard skin and bones.
- Stir remaining beans into chili and simmer uncovered until beans heat through and the chili thickens (10 minutes). Stir in shredded chicken, cilantro, scallions, lime juice, and remaining jalapeño. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve with desired garnishes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.