Easy White Chicken Chili (30-Minute, Creamy & One-Pot) 🍲
🍲🙌🏻🍗Hearty, healthy, loaded with tender chicken, beans, and packed with bold flavor! Fast and easy comfort food that everyone loves! A one-pot EASY chili recipe that's ready in just 30 minutes. It'll be on rotation all fall and winter!
Servings: 8 servings
Calories: 340cal
Equipment
Ingredients
- 3 tablespoons olive oil
- 3 cups sweet Vidalia or yellow onion peeled and diced small (about 2 medium/large onions)
- 1 large jalapeno pepper about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 7 to 8 ounces canned green chiles don’t drain (I used mild heat)
- 4 garlic cloves peeled and finely minced
- 32 ounces low-sodium chicken broth
- 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save tim, your favorite leftover chicken, or roast or cook your own chicken - see Notes for recipe links)
- two 15-ounce cans cannellini beans drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoons salt or to taste
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- ¼ teaspoon cayenne pepper optional and to taste
- ⅓ cup fresh cilantro leaves finely minced
- tortilla strips chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
Instructions
- To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick.
- Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
- Add the cilantro and boil 1 minute.
- Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
- Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately.
- Storage - Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months.
Video
Notes
If you're not going with rotisserie or leftover chicken, I suggest my Sheet Pan Whole Roasted Chicken or my Poached Chicken.
Nutrition
Serving: 1bowl | Calories: 340cal | Carbohydrates: 32g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 488mg | Potassium: 896mg | Fiber: 7g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 5mg
