Description
A creamy, spicy small-batch white chicken chili designed for one or two people, ready in 30 minutes using simple pantry ingredients.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
- 1 cup low-sodium chicken broth
- 4 ounces canned diced green chiles (e.g., Hatch or mild fire-roasted)
- 1 can (15 ounces) white beans (Great Northern or cannellini), drained and rinsed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1/2 cup shredded Monterey Jack or cheddar cheese
- Optional: 2 tablespoons fresh cilantro, chopped
- Optional: Lime wedges for serving
Instructions
- Prep ingredients: Chop onion, mince garlic, measure spices, and drain/rinse beans. Cut chicken into 1-inch chunks.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, season with salt and pepper, and cook 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Sauté aromatics: Reduce heat to medium. Add diced onion to the skillet and cook 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Build chili base: Add beans to the skillet and mash about half with the back of a spoon. Add green chiles, cumin, chili powder, and chicken broth. Stir to combine and simmer for 5 minutes.
- Finish cooking: Return seared chicken and any juices to the pot. Stir in heavy cream and simmer for 2-3 minutes until chicken is cooked through and sauce is creamy.
- Serve: Taste and adjust salt/pepper. Serve immediately topped with shredded cheese, fresh cilantro, and a squeeze of lime.
Notes
Mashing half the beans creates a creamy texture without extra fat. Use low-sodium broth to control salt. This recipe does not freeze well due to the dairy; store in the fridge for up to 4 days. For a vegetarian version, substitute chicken with extra beans or diced mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 380
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, small batch recipe, easy dinner, green chile chili, weeknight meals, creamy chili, gluten-free