One-Pot White Chicken Chili Recipe

A close up shot of chicken chili garnished with chips.

There’s nothing quite like a big bowl of chili, piled high with delicious toppings. White chili is unique in a few ways: it uses chicken and white beans and doesn’t include tomatoes. We add hominy to up the Southwestern flavor and Neufchatel cheese or cream cheese for creamy richness. We also mash some of the cannellini beans to add more body and naturally thicken the chili.

Cook time:
35 minutes
Servings:
3 - 4

Ingredients

  • 1 Pound Pasture-Raised Ground Chicken
  • 1 Poblano or Jalapeno Pepper, Finely Diced
  • 1 Red Onion, Small Diced
  • ¼ Cup Canned Green Chiles, diced
  • 3 Cups Chicken Stock
  • 1 14-Ounce Can Cannellini Beans, rinsed and drained
  • 1 14-Ounce Can White Hominy, rinsed and drained
  • ½ Cup Cream Cheese OR Neufchatel Cheese, cut into large chunks
  • 1 Lime, halved
  • 2 TB Fresh Cilantro, plus more for garnish

    Spice Blend

  • 2 TBs Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp White Pepper
  • ½ tsp Ground Coriander
  • ½ tsp Dried Oregano

Garnishes: Shredded Cheddar Cheese, Tortilla Chips, Fresh Cilantro Leaves, Lime, Radishes, hot sauce

Chicken chili on a table with garnishments, a spoon, and a beer.

Instructions

  1. Brown the Chicken

    Shredded chicken in a cast iron pot.

    1. In a large pot, heat 1 tablespoon of olive oil on medium until hot.

    2. Add the ground chicken and season with salt and pepper. Cook, breaking the meat up with your spoon, until the chicken is cooked through and browned, about 5 to 10 minutes.

    3. Transfer the cooked chicken to a bowl; leaving any browned bits (or fond) in the pot.

  2. Start the Chili

    Shredded chicken and herbs in a cast iron pot.

    1. Add 1-2 tablespoons of olive oil to the pot of browned bits (depending on how dry the pot is); heat on medium-high until hot.

    2. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 to 7 minutes.

    3. Add the green chiles and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

    Pouring liquid into a pot with shredded chicken and herbs.

    1. Stir in the chicken stock, scraping to release any browned bits stuck to the bottom of the pot. Heat mixture just to a boil and simmer for 8 to 10 minutes to let flavors meld.

  3. Add the Beans, Hominy & Cheese

    Cooking One-Pot White Chicken Chili on a range.

    1. While the chili simmers, place half the drained beans into a bowl. Using a fork, mash the beans. (Alternatively, you could also use a food processor.)

    2. Add the mashed beans, remaining whole beans, hominy and cream cheese or Neufchatel cheese to the pot; season with salt and pepper. Cook, stirring frequently, until thoroughly combined and heated through, about 5 to 7 minutes.

  4. Finish the Chili & Serve

    Dumping shredded chicken into a pot for chicken chilli.

    1. Stir the browned chicken, the juice of one lime and fresh cilantro leaves into the pot of chili; season with salt and pepper. Cook, stirring occasionally, until thoroughly heated through.

    2. Remove from heat. Taste, then season with salt and pepper.

    Chicken chili on a table ready to eat.

    1. Serve with your preferred garnishes and top just before eating.

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