One-Pan White Chicken Chili | CookOS

One-Pan White Chicken Chili

Name: One-Pan White Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp cooking oil; 1/2 medium onion, diced; 1 tbsp minced garlic; 1 (4 oz) can diced green chiles; 2 (15 oz) cans white beans, rinsed and drained; 2 (15 oz) cans corn, drained; 4 cups chicken broth; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; salt, to taste; black pepper, to taste; 1/4 cup fresh cilantro, chopped; 8 oz cream cheese, softened; 1 tbsp fresh lime juice

This one-pan white chicken chili combines tender shredded chicken, white beans, and corn in a rich cream cheese base for a comforting meal that comes together in one pot.

🌍American 🏷️White chicken chili 🏷️Chili 🏷️Chicken 🏷️Creamy 🏷️One-pot

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🏷️Comfort food

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

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Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp cooking oil
1/2 medium onion, diced
1 tbsp minced garlic
1 (4 oz) can diced green chiles
2 (15 oz) cans white beans, rinsed and drained
2 (15 oz) cans corn, drained
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
salt, to taste
black pepper, to taste
1/4 cup fresh cilantro, chopped
8 oz cream cheese, softened
1 tbsp fresh lime juice

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Instructions

1
Season chicken breasts generously with salt, pepper, and your preferred chili seasonings. Heat oil in a large pot or Dutch oven over medium-high heat.
2
Sear the chicken on both sides until well-browned, then remove from the pot and set aside.
3
To the same pot, add the diced onion, minced garlic, and diced green chiles.
4
Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5
Stir in the rinsed white beans and drained corn.
6
Pour in the chicken broth and add seasonings (cumin, chili powder, oregano). Stir to combine.
7
Return the seared chicken breasts to the pot. Bring the liquid to a boil.
8
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the chicken is cooked through.
9
Remove the cooked chicken from the pot and shred it using two forks.
10
Stir the chopped cilantro and softened cream cheese into the chili base. Continue stirring until the cream cheese is fully melted and the sauce is smooth.
11
Add the shredded chicken back to the pot and stir to combine.
12
Finish with a squeeze of fresh lime juice, stir one last time, and serve hot.

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Tips & Notes

Pro tips

Shred chicken by hand or with two forks while still warm for best texture; avoid over-cooking breasts past 165°F internal temperature to keep meat tender.
Dice onion and mince garlic finely so they cook down completely and distribute flavor evenly throughout the chili.
Stir cream cheese in off heat or over low heat to prevent curdling; cut it into small pieces and fold gently until fully incorporated.
Taste and adjust seasoning at the end; white chicken chili absorbs salt slowly, so undersalt slightly during cooking.

Substitutions

White beans → cannellini beans or great northern beans (same nutrition, slightly different flavor)
Diced green chiles → jalapeño peppers, fresh or pickled, or omit for milder chili
Corn → diced zucchini or diced bell pepper (adds vegetables, less sweetness)
Cream cheese → equal parts heavy cream mixed with 1 tbsp cornstarch (thinner but creamy result)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat, adding a splash of broth if needed to restore consistency. Freezes well for up to 3 months; thaw overnight and reheat before serving.

Common Questions

Can I make white chicken chili ahead of time?

Yes. Prepare through step 3, cool completely, and refrigerate up to 3 days. Reheat gently on stovetop over medium heat, stirring occasionally, and add cream cheese when warm.

Can I use canned chicken instead of fresh chicken breasts?

Yes. Use 3 cans (12.5 oz each) drained canned chicken instead of cooking fresh breasts. Skip the initial cooking step and add canned chicken directly in step 2.

What can I substitute for cream cheese?

Use sour cream, Greek yogurt, or heavy cream mixed with a cornstarch slurry as thickeners. Sour cream and yogurt add tanginess; cream works but is less thick.

How do I thicken white chicken chili if it's too thin?

Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the chili, and simmer for 2 minutes. Or stir in an additional 4 oz cream cheese.

Can this recipe be doubled?

Yes. Double all ingredients and use a large pot (at least 6 quarts). Cooking time may increase by 5–10 minutes. Stir frequently to ensure even heating.