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.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Quick and easy to prepare so you can have dinner on the table in 30 minutes
  • One pot means less clean up and more time to enjoy your meal
  • Creamy texture without using processed ingredients
  • Hearty and filling but still light enough for any season
02 -
  • High in protein thanks to chicken and beans
  • Naturally gluten free
  • Makes delicious leftovers and reheats well
03 -
  • Always sauté the aromatics thoroughly for the best flavor depth
  • Do not let the soup boil after adding cream or sour cream to keep the texture silky
  • Prep your toppings in advance so you can serve the chili piping hot
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