Description
A comforting and creamy One-Pot White Chicken Chili loaded with tender chicken, cannellini beans, and flavorful spices simmered to perfection. This easy-to-make gluten-free chili is perfect for a hearty weeknight dinner and garnished with fresh cilantro for a bright finish.
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1/2 cup frozen corn
Finishing Ingredients
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Sauté Onions and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, ensuring they are sealed to retain moisture.
- Add Spices and Chilies: Stir in the diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Mix well to coat the chicken and onions with the spices for enhanced flavor.
- Combine Beans, Broth, and Corn: Add the drained and rinsed cannellini beans, low-sodium chicken broth, and frozen corn to the pot. Stir to combine all ingredients evenly.
- Simmer the Chili: Bring the chili mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Finish with Dairy and Lime: Once the chicken is fully cooked and the chili has thickened, stir in the sour cream, shredded Monterey Jack cheese, and lime juice. Continue to simmer for an additional 2–3 minutes until the cheese melts and the chili is creamy.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve hot for a satisfying meal.
Notes
- For a creamier texture, mash some of the cannellini beans before adding them to the pot.
- You can substitute with rotisserie chicken to save time — just reduce the simmering time accordingly.
- Adjust the spice level by adding diced jalapeños or your favorite hot sauce if desired.
