Description
Beginner-friendly white chicken chili with step-by-step instructions. Simple ingredients, one pot, impossible to mess up. Perfect for first-time cooks. Ready in 30 minutes!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced (or pre-diced)
- 3 cloves garlic, minced (or 2 tbsp pre-minced from a jar)
- 2–3 cups cooked chicken (rotisserie, canned, or boiled and shredded)
- 3 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild)
- 6 cups chicken broth
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- Salt to taste (start with 1/2 tsp)
- Optional: fresh cilantro, lime juice, shredded cheese, sour cream for toppings
Instructions
- Get Your Pot: Use a large pot the kind you would make soup in. This gives you plenty of room.
- Add Oil and Heat: Add 1 tbsp olive oil to pot and turn heat to medium. Let warm for 1 minute.
- Add Onion: Add diced onion and stir for 3-4 minutes until soft and a little golden. Your kitchen will smell great!
- Add Garlic: Add minced garlic and stir for about 1 minute.
- Add Chicken: Add cooked chicken and stir for 1-2 minutes.
- Add Broth, Beans, and Chiles: Add chicken broth, drained beans, and canned green chiles. Add 1.5 tsp cumin and 1 tsp oregano. Stir to combine everything.
- Bring to a Boil: Turn heat up a bit until you see lots of bubbles breaking the surface. Once boiling, immediately reduce heat to medium-low.
- Simmer: Let it simmer gently for 15-20 minutes. Stir occasionally. It should be gently bubbling, not rapidly boiling.
- Taste: Taste your chili. Add salt to taste. If you want spicier, add a pinch more cumin. Add cilantro if desired.
- Serve: Ladle into bowls. Top with shredded cheese, sour cream, or fresh cilantro if you like. Serve with crusty bread or cornbread.
Notes
Read First: Read through all steps before starting. Nothing is more important.
Get Ready: Have everything diced and ready before turning on heat. This is called ‘mise en place.’
Use a Wooden Spoon: Wood doesn’t scratch your pot. Metal spoons can damage non-stick coatings.
Use Pre-Prepped: Pre-diced onion, pre-minced garlic, canned beans, rotisserie chicken all save time and stress.
Do Not Rush Onion: Let onion get soft and a little golden. This takes 3-4 minutes but makes huge difference in flavor.
Taste Frequently: Taste chili as it cooks. Teaches you about flavor development and builds confidence.
Watery Chili: Leave lid off for last 5 minutes of cooking. Liquid will reduce.
Taste as Guide: Taste at the end and adjust seasonings. Your taste buds are the best guide.
Ask for Help: No shame in asking someone for help first time. They probably made it wrong too!
Chicken Options: Rotisserie, canned, or boil breasts for 15 minutes until cooked through and shred.
Customize: Add bell pepper, corn, or make it creamier with a splash of heavy cream.
Be Proud: You made chili from scratch! That’s something to be genuinely proud of.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course, Soup, Stew, Beginner
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 60mg