Easy One-Pot White Chicken Chili

Easy white chicken chili 1_small

My friend Allison brought this chili to a Halloween potluck a couple of years ago and my whole family inhaled it. It was one of those “aha” moments where you find a dish everyone likes and you want to jump up and down like a crazy person because you have a new option to add to the dinner rotation.

Okay, maybe that’s just me.

Anyhoo, I pounced on Allison and she gave me some vague parameters for making the chili. It wasn’t a recipe, per se, but just some general instructions. Over the years, I’ve nailed it down to a science and a real, true recipe has emerged.

I always make this large batch of soup and we eat it for days. Soup for dayyyyzzzzz, y’all. Good stuff.

Easy One-Pot White Chicken Chili

Easy One-Pot White Chicken Chili


3 large chicken breasts, cooked, shredded and set aside (I cook these first in the same pot - boiled in broth, then shredded)

olive oil

3 stalks celery, chopped finely

1 small onion, chopped

64-ounces chicken broth (I use reduced-sodium)

1 small can chopped green chiles

5 cans white northern beans, rinsed and drained

3 cups shredded Monterey Jack cheese

Cilantro, if desired


Heat olive oil over medium-high heat in a large stock pot. Add celery and onion and saute for 2-3 minutes. Add broth, chiles and beans and stir to combine. Cook over medium heat for one hour, stirring occasionally. (Note you can also transfer all of this to a crock pot and cook on low for 4-5 hours.) Stir in cheese.

We like our soup a little thicker (less brothy), so at this point I usually take a hand-blender and puree a little bit so it thickens up. Garnish with cilantro.

Serves 10-12.


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