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–+ servings

Easy White Chicken Chili One-Pot Recipe

This one pot recipe highlights the bold flavors of poblano, Anaheim, and jalapeño chiles with tender shredded chicken and creamy white beans.
Perfect for a cozy meal, it combines ease with vibrant ingredients, making it a go-to one-pot recipe for flavorful comfort food.
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Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 to 8 people

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.
Keyword Comfort food recipes, Dutch oven chili recipe, Easy white chicken chili, One pot chicken chili recipe, Spicy white chili
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