Creamy White Chicken Chili Recipe (One Pot, 30 Minutes)
One-pot creamy white chicken chili ready in 30 minutes. Tender chicken, white beans, green chiles in rich savory broth. Perfect weeknight dinner!
Equipment
- Dutch Oven 5-6 qt heavy pot
- Wooden Spoon For stirring
- Potato Masher Bean mashing
- Meat Thermometer 165°F chicken
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 4 cloves | garlic minced
- 1 jalapeño seeded + diced (optional)
- 1 lb boneless chicken breasts cubed
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 2 cans 15.5 oz | white beans (cannellini)
- 1 can 4 oz | diced green chiles
- 4 cups low-sodium chicken broth
- 4 oz cream cheese softened
- ½ cup sour cream or Greek yogurt
- Lime wedges
- Chopped cilantro
- Diced avocado
- Tortilla strips
Instructions
- 1 | Heat olive oil in Dutch oven over medium. Sauté onion 3-4 mins until translucent, add garlic + jalapeño 30 seconds until fragrant.
- 2 | Add cubed chicken, cook 4-5 mins until no longer pink. Season with cumin, oregano, coriander, salt, pepper.
- 3 | Add 1 can white beans + green chiles. Mash beans slightly with fork or masher for natural thickening.
- 4 | Add broth + second can beans (whole). Boil, then simmer covered 15-20 mins until chicken reaches 165°F.
- 5 | Reduce heat to low. Stir in softened cream cheese until melted, then sour cream. Simmer 5 mins.
- 6 | Ladle into bowls. Garnish with lime, cilantro, avocado, tortilla strips. Serve hot!
Notes
🔥 MASH BEANS = natural thickener (no cornstarch needed)
⏰ Rotisserie chicken = 20-min version
🥄 Greek yogurt = lighter creaminess
🌶️ Fire-roasted chiles = restaurant flavor
⏰ Rotisserie chicken = 20-min version
🥄 Greek yogurt = lighter creaminess
🌶️ Fire-roasted chiles = restaurant flavor