Easy One-Pot White Chicken Chili

This cozy and flavorful chili comes together quickly with just one pot, making it perfect for busy weeknights. Packed with tender chicken and creamy white beans, it’s a comforting meal the whole family will love.

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TIME1 hr 40 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 31373

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 tablespoon olive oil, or to taste 2 large skinless, boneless chicken breasts, cut into bite-size pieces 2 cloves garlic, chopped 1 tablespoon dried chives 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried basil salt and ground black pepper to taste 1 bay leaf 5 (14.5 ounce) cans great Northern beans, divided 14 ½ fluid ounces water 1 (14.5 ounce) can chopped tomatoes 1 (12 ounce) jar salsa 1 cup sour cream

02 / HOW TO MAKE IT

Let's cook.

01

Serve and Enjoy

Start by heating some olive oil in a large pot over medium heat. Toss in the chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and a bay leaf. Cook everything together, stirring now and then, until the chicken is no longer pink and the juices run clear—this usually takes about 5 to 8 minutes. Next, add in three cans of great Northern beans, water, chopped tomatoes, and salsa. Turn the heat down to low and let it simmer gently, stirring occasionally, for about an hour so all the flavors meld beautifully. After that, stir in the remaining two cans of beans along with the sour cream. Bring the heat up to medium-low and let it cook until the chili thickens nicely, which should take around 25 minutes. Finally, scoop it into bowls and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use boneless, skinless chicken thighs for juicier meat.
- Add the beans last to avoid overcooking and keep their shape.
- For extra depth, sauté onions and garlic before adding other ingredients.

Why you’ll love it

This dish is comforting and full of flavor, yet simple to make. Using just one pot means less cleanup, making it perfect for busy weeknights. The creamy texture and mild spices appeal to all ages, making it a family favorite.

Serving ideas

Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro or sliced green onions add a nice touch. Cornbread or tortilla chips are great sides to soak up the chili.

Storage & leftovers

Let the chili cool completely before storing in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.