Easy One Pot White Chicken Chili

An easy, hearty, one pot chili that is very easy to make, full of flavor and sure to please your family or even a crowd of friends. Creamy with the perfect amount of spice and ingredients. Comes together in 30 minutes or less!

Course Main Course

Cuisine American

Keyword Chicken, Easy and Quick Meals, One Pot, Soup

Prep Time 5

Cook Time 20

Total Time 25

Servings 1 cup servings

Calories 294kcal

Author Samantha Buckner

Ingredients

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

Garnishment (optional):

freshly chopped cilantro
plain greek yogurt, or sour cream
diced avocado
tortilla strips or chips
shredded cheese
jalapeno slices

Instructions

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.

Notes

Half & Half : this is equal parts milk and cream.

Cornstarch: the thickness of the broth is to your preference. If you prefer it to be more on the broth side, do 1 tbsp cornstarch with 1 tbsp of water. If you prefer creamy, add 1 additional tbsp of cornstarch and 1 tbsp of water until it reaches the creamy texture desired.

Sodium: If you use low-sodium or no salt added broth and canned goods - adjust the salt added to your taste preference. If you don't use low-sodium or no salt added canned goods, you may want to omit the salt listed in the ingredients list. Taste test and adjust as you prefer.

Nutrition