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Creamy White Chicken Chili – Easy One Pot Wonder in 30 Minutes

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A creamy, hearty white chicken chili made in one pot in just 30 minutes. This easy weeknight dinner uses simple pantry ingredients and a quick blender trick for a luscious texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 3 cups cooked, shredded chicken
  • 1 cup frozen corn kernels
  • 1/2 cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and jalapeño and cook for another minute until fragrant.
  2. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, to bloom the spices.
  3. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the drained cannellini beans and the canned green chiles. Bring to a gentle boil.
  4. Reduce heat to low and let simmer for 10 minutes. Using an immersion blender, blend about half of the soup right in the pot, leaving some chunky texture. Alternatively, carefully ladle about 2 cups of the soup into a standard blender, blend until smooth, and return to the pot.
  5. Stir in the shredded chicken and frozen corn. Let simmer for another 5-7 minutes until heated through.
  6. Turn off the heat. Stir in the sour cream (or Greek yogurt) and fresh lime juice. Taste and adjust salt and pepper as needed.
  7. Ladle the chili into bowls and top with desired toppings such as shredded Monterey Jack cheese, diced avocado, fresh cilantro, and tortilla chips.

Notes

For a thicker chili, let it simmer uncovered for an extra 5-10 minutes. If using Greek yogurt, make sure to remove the chili from heat before stirring to prevent curdling. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chicken chili, one pot chili, 30 minute chili, easy chili recipe, weeknight dinner, gluten free chili

Find it online: https://evabake.com/creamy-white-chicken-chili-easy-one-pot-wonder-in-30-minutes/