One Pot White Chicken Chili

This creamy non-tomato based White Chicken Chili is a perfect way to ease into the hearty meals of the winter! Serve with tortilla chips and a squeeze of lime for a little brightness!


Step 1: Start with the Chicken

Start by heating a large pot on medium high heat. Once the pan’s hot, add in some oil. Season both sides of two chicken breasts with salt and pepper. Once the oil’s hot, add in the chicken and cook for about 5 minutes on each side. Don’t worry too much about fully cooking the chicken here since it’s gonna go back on the heat a little later. 

You can also skip this first step by using pre-cooked and pre-shredded chicken or by forgoing the chicken altogether and adding canned white beans instead (to be added later with the broth).

Step 2: Build the Base of the White Chicken Chili

Once the chicken is seared and cooked, we’ll start on building the base of the chili. It’s really simple, just chopped onion, minced garlic, canned green chilis and salt. First I remove the chicken and add the onion and garlic with a pinch of salt. Cook until the onions are soft and translucent and then add in the canned green chilis along with some cumin.  

Step 3: Bulk up the Chili

Next, after the base is built, add in the heart of the chili. That’ll be the rice, the chicken stock and the shredded chicken/white beans. Simmer on low until the rice is cooked, adding water as necessary to keep the chili from getting too thick.

Optional Finishing Touches

When the rice is done, you can add in some cream, some canned or frozen corn plus a dash of salt and pepper and simmer for just a few more minutes. Top with a big squeeze of fresh lime and some fresh cilantro and enjoy with some tortilla chips!

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

White Chicken Chili

This creamy non-tomato based chili is a perfect way to ease into the hearty meals of the winter! Serve with tortilla chips and a squeeze of lime for a little brightness!
Servings: 4
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 1 tsp oil
  • 1 lb chicken or 1 can white beans (or both)
  • 1 tsp each salt + pepper
  • ¼ onion diced
  • 2 garlic cloves minced
  • 2 tsp cumin
  • 1 4-oz can of green chilis
  • ¾ C white rice
  • 2 C chicken broth plus water
  • ¼ C cream optional
  • 1 C corn frozen or canned, optional
  • cilantro, lime and tortilla chips optional, for serving


  • Season both sides of chicken with salt and pepper. Heat a pot to medium heat, add oil and then add chicken. Cook for about 4 minutes on each side.
    Skip this step if using precooked and preshredded chicken or white beans.
  • Remove the chicken from the pan and shred.
    Add onion, garlic and a pinch of salt to the pot. Cook until the onions are translucent, then add the cumin, green chilis, rice, chicken broth and another pinch of salt and pepper.
    Simmer over medium low heat, adding water as needed to keep the chili from drying out. Cook until the rice is done.
  • If desired, add cream and corn and simmer for a few minutes longer.
    Serve with cilantro, lime and tortilla chips.
Course Main Course, Soup & Stew
Cuisine American, Mexican
Keyword 30 Minutes, Chili, One Pot, Weeknight Meal

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