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Easy One-Pot White Chicken Chili – Best Kid-Approved Dinner

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A creamy, comforting white chicken chili made in one pot with simple ingredients. Ready in about 30 minutes, it’s a kid-approved weeknight dinner that feels like a warm hug.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) corn, drained (or 1½ cups frozen corn)
  • 2 cups cooked, shredded chicken
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded Monterey Jack cheese (for garnish)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Optional toppings: fresh cilantro, sliced avocado, tortilla strips, sour cream, extra lime wedges

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Bloom the spices: Stir in cumin, oregano, chili powder, salt, and pepper. Cook for about 30 seconds, stirring constantly.
  3. Add the broth and beans: Pour in chicken broth and add one can of drained and rinsed cannellini beans. Reserve the other can. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes.
  4. Blend for creaminess: Using an immersion blender, blend the soup for 10-15 seconds until slightly thickened. Alternatively, transfer 1 cup of hot liquid to a regular blender, blend until smooth, and stir back into the pot.
  5. Add remaining beans, corn, and chicken: Stir in the second can of beans, drained corn, and shredded chicken. Bring back to a gentle simmer and cook for 5-7 minutes, stirring occasionally.
  6. Incorporate the cream cheese: Reduce heat to low. Add cubed cream cheese and stir continuously until completely melted and the chili is creamy and pale (about 2-3 minutes).
  7. Finish with lime juice: Remove pot from heat. Stir in fresh lime juice. Taste and adjust seasoning as needed.
  8. Serve and garnish: Ladle chili into bowls. Top with shredded Monterey Jack cheese, fresh cilantro, sliced avocado, sour cream, or tortilla strips. Serve immediately.

Notes

For best results, use room-temperature cream cheese to avoid lumps. Don’t skip the bean-blending step—it creates a creamy texture without flour or cream. The chili tastes even better the next day as flavors meld. If too thick after adding cream cheese, stir in a splash of broth or water. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, one-pot chili, creamy chicken chili, easy weeknight dinner, kid-friendly chili, quick chili recipe

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