White chicken chili is the perfect comfort food for busy weeknights. This one-pot recipe is simple to prepare, packed with vibrant flavors, and designed to serve just two people.
With minimal cleanup and a hearty, satisfying result, this dish makes for an excellent meal without spending hours in the kitchen. Here’s how you can make this white chicken chili your new favorite go-to dinner.
Why One-Pot Meals Are a Dinner Saver
One-pot meals like this white chicken chili are ideal for those who want an easy cooking process and even easier cleanup. By keeping everything in one pan or pot, you save time, reduce stress, and enjoy a flavorful dish with fewer dishes to wash.
This one-pot recipe is perfect for small households or couples, offering just the right portion size without leftovers cluttering your fridge.
Ingredients That Bring Bold Flavors
This recipe incorporates simple yet flavorful ingredients like poblano and jalapeño chiles, which bring a subtle heat and smokiness to the dish.
Cannellini beans add a creamy texture, while chicken breast provides lean, tender protein. Fresh cilantro and lime juice add brightness and elevate the dish with a touch of freshness.
These pantry staples and fresh ingredients come together to create a well-balanced and satisfying chili.
Tips for Customizing the Chili
- For more heat: Add extra jalapeño seeds or include a dash of cayenne pepper.
- Vegetarian option: Replace chicken with a medley of hearty vegetables like zucchini, mushrooms, or sweet potato.
- Dairy-friendly twist: Stir in a dollop of sour cream or shredded cheese for added creaminess.
Customizing this one pot recipe is easy, so feel free to adapt it to your taste preferences or dietary needs.
Serving Suggestions for Maximum Enjoyment
This white chicken chili is delicious on its own, but you can elevate it with your favorite toppings. Consider adding a dollop of Greek yogurt, a sprinkle of shredded cheese, or crispy tortilla strips for added texture.
Pair it with warm cornbread or a side salad to complete the meal. Whether it’s for a cozy night in or a casual dinner with a loved one, this recipe is versatile and satisfying.
Storage and Reheating Tips for Leftovers
If you happen to have leftovers from this delicious white chicken chili, storing and reheating it is a breeze. This one-pot recipe maintains its flavor and texture well, making it perfect for meal prep or a quick lunch the next day.
- Storing: Transfer the chili to an airtight container and refrigerate for up to 3 days. Make sure it has cooled completely before sealing to prevent excess condensation.
- Reheating: Warm the chili in a saucepan over low heat, stirring occasionally to ensure even heating. If the chili has thickened too much in the fridge, add a splash of chicken broth to loosen it up.
- Freezing: For longer storage, place the chili in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Proper storage ensures you can enjoy this comforting meal at any time with minimal effort.
Best White Chicken Chili for Two One-Pot Recipe
Equipment
- Large saucepan
- food processor
Ingredients
- 2 poblano chiles stemmed, seeded, and chopped coarse
- 1 small onion chopped coarse
- 1 jalapeño chile stemmed, seeded, and chopped coarse
- 2 garlic cloves chopped
- 1 15-ounce can cannellini beans, rinsed, divided
- 2 cups chicken broth divided, plus extra as needed
- 1 12-ounce bone-in chicken breast, trimmed
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
Seasoning and Add-ins:
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- In a food processor, pulse poblanos, onion, jalapeño, and garlic until they resemble a chunky salsa (10–12 pulses). Scrape down the sides as needed. Transfer mixture to a bowl. Process half the beans and ½ cup broth in the food processor until smooth, about 30 seconds, and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large saucepan over medium-high heat until just smoking. Brown chicken on all sides, about 8 minutes, and transfer to a plate.
- Add the chile mixture, cumin, and coriander to the saucepan. Cook over medium heat until vegetables soften, 5–7 minutes. Stir in the pureed bean mixture and 1 1/2 cups of chicken broth. Return chicken and any juices to the pot. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 15–20 minutes until the chicken reaches 160°F. Flip the chicken halfway through.
- Transfer the chicken to a cutting board, let it cool slightly, then shred it into bite-size pieces using two forks. Discard the skin and bones.
- Stir the remaining whole beans into the chili and simmer uncovered until heated through and slightly thickened—about 5 minutes. Turn off the heat, stir in the shredded chicken, and let sit for 2 minutes. Adjust the consistency with extra broth as needed. Stir in fresh cilantro and lime juice, and season with salt and pepper to taste. Serve hot with your favorite garnishes.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.