One-Pot Creamy Chicken Chili (Print Version)
Hearty white chicken chili with creamy texture, great northern beans, and fresh green chiles, ready in just 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
15 millilitres olive oil
02 -
450 grams boneless skinless chicken breasts, diced
03 -
1 medium onion, diced
04 -
2 garlic cloves, minced
05 -
113 grams canned diced green chiles
06 -
1 teaspoon ground cumin
07 -
0.5 teaspoon dried oregano
08 -
425 grams canned great northern beans, rinsed and drained
09 -
425 millilitres low-sodium chicken broth
10 -
120 millilitres heavy cream
11 -
120 millilitres sour cream
→ Optional Toppings
12 -
shredded cheese
13 -
sliced avocado
14 -
chopped fresh cilantro
15 -
tortilla strips
# Steps to Follow:
01 -
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Remove chicken and set aside.
02 -
Add diced onion to the same pot and cook until softened, about 5 minutes. Stir in minced garlic, diced green chiles, ground cumin, and dried oregano; cook for 1 minute until fragrant.
03 -
Add rinsed great northern beans and low-sodium chicken broth. Bring mixture to a boil, then reduce heat and let simmer for 15 minutes.
04 -
Return cooked chicken to the pot. Stir in heavy cream and sour cream. Gently heat through for several minutes without boiling.
05 -
Ladle chili into bowls and serve hot, garnished with your choice of shredded cheese, avocado, fresh cilantro, and tortilla strips.
# Additional Notes:
01 -
Using both heavy cream and sour cream provides a velvety, tangy base that sets this chili apart from traditional tomato varieties.
02 -
For the best texture, do not boil after adding the dairy. Gentle heating prevents curdling and keeps the soup creamy.