Print

Easy One-Pot White Chicken Chili: Best Light & Creamy Recipe

white chicken chili - featured image
Print Recipe

This Light & Creamy One-Pot White Chicken Chili is the ultimate comfort food—creamy, tangy, and hearty, made without heavy cream. Ready in about 40 minutes with simple ingredients, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 cup frozen or fresh corn kernels
  • 1 can (10 ounces) diced tomatoes with green chiles (optional)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • Juice of 1 lime
  • ½ cup reserved cooked beans (for creamy trick)
  • ¼ cup chicken broth (for creamy trick)
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Shredded Monterey Jack cheese (for garnish, optional)
  • Lime wedges (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and diced jalapeño (if using) and cook for another minute.
  2. Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook for about 30 seconds until fragrant.
  3. Place chicken breasts in the pot. Pour in chicken broth to just cover the chicken. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through (internal temperature 165°F).
  4. Remove chicken from pot and shred with two forks into bite-sized pieces. Set aside.
  5. Add drained white beans, diced green chiles, corn, and diced tomatoes (if using) to the pot. Stir to combine. Scoop out ½ cup of beans and ¼ cup of hot broth, mash or blend until smooth, then stir back into the pot.
  6. Return shredded chicken to the pot. Simmer over low heat for 10 minutes. Taste and adjust seasoning.
  7. Remove pot from heat. In a small bowl, whisk Greek yogurt with a ladleful of hot chili broth to temper it. Stir this mixture back into the pot along with lime juice.
  8. Ladle chili into bowls and garnish with cilantro, avocado, tortilla strips, cheese, and lime wedges as desired.

Notes

Temper the Greek yogurt by whisking a ladleful of hot broth into it before adding to the pot to prevent curdling. Use full-fat or 2% Greek yogurt for best texture. Chili thickens upon standing; add a splash of broth when reheating. For a vegetarian version, replace chicken with an extra can of beans and use vegetable broth. For dairy-free, substitute Greek yogurt with full-fat coconut cream.

Nutrition

Keywords: white chicken chili, one-pot chili, creamy chili, light chili, easy chili recipe, healthy chili, chicken chili, white bean chili

Find it online: https://willarecipes.com/easy-one-pot-white-chicken-chili-best-light-and-creamy-recipe/