Easy One Pot White Chicken Chili – a traditional family favorite, but lightened up! This chili is loaded with chicken breast, white beans, corn, tomatoes, cheese, and lots of wonderful spices!
This recipe can be made in under 30 minutes, making it the perfect weeknight dinner option.
EASY ONE POT CHICKEN CHILI
If you had not guessed yet, my husband and I are major fans of soups and chilis. Any kind really. We find it to be the perfect, hearty dinner option during the fall and winter months, as it is not only made healthy, but helps to warm our chilled souls. Plus, it gives us the excuse to enjoy all the soup toppings: cheese, crackers, crouton’s, jalapeno’s, avocado, etc!
What do you top your soup or chili with??
There are many variations of chili out there – even white chicken chili. But I believe this one nails it on the head as far as flavor, creaminess, and being on the lightened up, healthier side. With the holidays upon us, we need all the help we can get to behave – right? 🙂
GET CREATIVE & MAKE IT YOUR OWN
My husband and I absolutely loved this chili. It has a ton of great flavors, protein, and it only takes 30 minutes or less (from start to finish) to make. I think what I love most about soup recipes is that it’s one of those meals that you can dump just about anything into a pot and it’s still going to be good!
- CHICKEN: This recipe calls for a pound of chicken breast. If you’re short on time – swap it for cooked ham or leftover turkey from your holiday feasts, or even rotisserie chicken for an extra boost of flavor!
- TOMATOES: I tossed in a can of fire roasted tomatoes that I had on hand, but you’re more than welcome to use plain diced tomatoes or any flavor/seasoned diced tomatoes. I thought the fire roasted would add a nice little touch of flavor and I certainly wasn’t disappointed.
- BEANS: This recipe calls for 2 cans of great northern beans. But you can swap them out for canned kidney beans, pinto beans, or even garbanzo beans.
- CANNED GOODS: I aim to use either low-sodium or (preferably) no salt added canned goods in order to control the amount of sodium that goes into a dish. So if you do the same with the canned goods, as well as the broth, add salt to taste. If you don’t use no salt added, you may want to skip adding additional sodium – such as what is listed in the ingredients on the recipe.
MORE HEARTY, ONE-POT MEALS:
- Easy One Pot Lasagna Soup – perfect if you’re a fan of lasagna, but hate all the work of layering noodles and ingredients. Imagine lasagna, but in soup form, and you have the most incredible, creamy soup! This is a subscriber favorite!
- Easy Instant Pot Chicken Taco Soup – very easy to make and quickly done in the Instant Pot. Healthy, hearty and a perfect crowd pleaser for your next football party!
- Easy One Pot Creamy Chicken and Noodles – a creamy, hearty dish made with chicken and extra-wide egg noodles. Packed with veggies and very easy to make. One of my favorite comfort dishes! Imagine chicken pot pie, but without the crust. 🙂
- One Pan Lemon Garlic Butter Chicken and Potatoes – an easy, one-pan meal that comes together in no time! Pair this with a side salad and watch your family devour this dish.
- One-Pan Honey Garlic Chicken Thighs and Squash – easy, quick and one pan! My kind of meal. Perfect for those tiresome, busy weeknights where simplicity is vital.
Easy One Pot White Chicken Chili
- 2 tbsp olive oil
- 1 lb chicken breast, (sliced thin)
- 1/2 cup yellow onion, (chopped)
- 4 cloves garlic, (minced )
- 3 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp salt, (more or less, to taste)
- 1/2 tsp black pepper, (more or less, to taste)
- 1 tsp chili powder
- 1 1/2 tsp freshly chopped cilantro
- 1/4 cup half & half, (*SEE NOTES BELOW)
- 1/2 cup salsa verde
- 2 15 oz cans great northern beans, (drained and rinsed)
- 1/4 cup cream cheese, (softened)
- 2 4 oz cans green chilies
- 1 15 oz can no salt added corn, (drained)
- 1 15 oz can fire roasted tomatoes, (drained)
- 1-2 tbsp cornstarch + 1-2 tbsp water, (used to thicken broth *SEE NOTES BELOW)
- 2 tbsp lime juice
- freshly chopped cilantro
- plain greek yogurt, (or sour cream)
- diced avocado
- tortilla strips or chips
- shredded cheese
- jalapeno slices
- Place a large pot over medium heat with olive oil. Once the olive oil has heated, add the chicken breast to cook 4-5 minutes per side. Once chicken has reached an internal temperature of 160 degrees F, remove from pan to a dish to cool slightly and shred (chicken will continue to cook a few minutes when returned to pot).
- Add the chopped onions to the pot and saute for 3-4 minutes, or until the onions are translucent. Add the minced garlic and cook for 1 minute.
- Increase the temperature to medium-high and add the chicken broth, cumin, salt, chili powder, cilantro, and pepper. Once it's brought to a boil, add the half & half. Whisk to thoroughly combine.
- To thicken the broth, combine the cornstarch and water in a small mixing bowl or ramekin. Add it to the broth and whisk until the sauce has thickened.
- Once the broth has thickened, reduce the heat back to medium. Add in the salsa verde, beans, green chilis, corn, and tomatoes. Mix to thoroughly combine and let simmer for 2-3 minutes.
- Add in the cream cheese to melt. While you're waiting, take two forks to the chicken and shred (or dice - your preference). Return it to the pot to cook, stirring to combine.
- Squeeze in the lime juice and serve garnished with plain greek yogurt, freshly chopped cilantro, jalapeño slices, cheese, tortilla strips, and diced avocados.