Can I use dried beans instead?

Yes! Use about 2 cups of cooked beans—add them in when you’d add canned beans.

What if I want to make it dairy-free?

Replace heavy cream with coconut milk or omit it entirely—just expect a thinner, less creamy result.

Absolutely. Cool fully, divide into freezer containers, then thaw overnight before reheating on the stove or in the slow cooker.

A rich, velvety white chicken chili made in one pot. Creamy, cozy, and perfect for easy weeknight dinners with simple ingredients.

2 tablespoons olive oil

1 medium yellow or white onion, finely diced

3–4 garlic cloves, minced

1 lb boneless, skinless chicken breasts or thighs, diced

2 (15 oz) cans white beans, drained and rinsed

1 (4 oz) can diced green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon chili powder

Salt and pepper to taste

2 1/2 cups chicken broth

1/2 cup heavy cream

Juice of half a lime

1/4 cup chopped cilantro

1. Heat olive oil in Dutch oven. Sauté onion until soft (about 5 minutes).

2. Add garlic, chicken, and spices. Cook 2–3 minutes until chicken starts to brown.

3. Stir in beans, green chiles, and chicken broth. Bring to simmer.

4. Simmer uncovered for 20 minutes, stirring occasionally.

5. Add heavy cream and simmer 5 more minutes.

6. Stir in lime juice and chopped cilantro. Serve hot.

Top with cheese, tortilla chips, or avocado.

For thicker texture, mash some beans before adding cream.

Store leftovers in fridge 4 days or freeze for up to 2 months.

Keywords: one pot white chicken chili, creamy chili, white beans chili