This creamy one-pot White Chicken Chili is perfect for warming a cold day! It is filling and full of flavor and lean protein. Ready in under one hour, it is an easy dish to prep for a family meal or group gathering.
2(15.5-ounce/439g) cans white beans (cannellini beans, great northern beans), drained
3tablespoonsolive oil
1medium yellow oniondiced
4garlic clovesminced
4cupslow-sodium chicken broth(960ml)
1½poundsboneless skinless chicken breastsabout 2 large breasts (675g)
2(4-ounce/113g) cans diced green chiles
1tablespoonground cumin
1teaspoonground coriander
1teaspoondried oregano
¼ to ½teaspooncayenne pepper
1½teaspoonskosher salt
1teaspoonground black pepper
1(8-ounce/227g) block cream cheesesoftened
Toppings:
chopped cilantro
sour cream
sliced jalapeno
diced avocado
shredded cheese
lime wedges
Instructions
Measure out ½ cup of the drained white beans in a small bowl and mash with a fork or potato masher. Set aside.
In a large Dutch oven, heat the olive over medium heat. Add the onion and cook, stirring occasionally, until very tender and browned around the edges, about 12 to 15 minutes. Add the garlic and cook for 2 minutes more.
Add the mashed and whole beans, chicken breasts, chiles, broth, cumin, coriander, oregano, salt, pepper, and cayenne. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 30 to 45 minutes or until the chicken is cooked through. Remove the chicken breasts and shred the meat.
Add the cream cheese to the pot in small pieces and stir until fully incorporated. (The cream cheese may look lumpy at first but will incorporate as it warms, so just keep stirring.)
Stir in the shredded chicken. Serve immediately topped with cilantro, sour cream, jalapeno, avocado, shredded cheese, and lime wedges.
Notes
Adjust the thickness. If you prefer a thinner chili texture, skip mashing any of the beans and stir them in whole. For a thicker chili, puree all the beans in a food processor to your desired consistency before adding them to the cooking pot.
Make it dairy-free. Omit the cream cheese and instead use a cornstarch slurry to thicken the chili. Mix 2 tablespoons of water and 2 tablespoons of cornstarch and add it to the chili, then simmer the chili longer to reduce some of the liquid. Alternatively, thicken the chili by adding more mashed beans and simmering the pot longer.
Optional variations. Add some extra veggies like spinach, carrots, celery, bell peppers, plum tomatoes, or corn for extra texture and goodness. Additionally, spice it up with a dash of chili powder, paprika, or hot sauce.