One Pot White Chicken Chili


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1 jalapeno pepper, seeded and chopped (optional, for spice)
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 (15 oz) can white beans (cannellini, navy, or great northern)
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)


  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using). Cook until softened, about 5 minutes.
  2. Add chicken and cook until browned on all sides.
  3. Pour in chicken broth, beans, corn, diced tomatoes, cumin, chili powder, paprika, and oregano. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and chili is thickened.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with chopped cilantro and lime wedges (if desired).


  • For a thicker chili, mash some of the beans against the side of the pot with a fork before serving.
  • You can customize this recipe to your liking by adding other vegetables, such as zucchini, carrots, or potatoes.
  • If you prefer a spicier chili, add a pinch of cayenne pepper or red pepper flakes.
  • Serve this chili with crusty bread, cornbread, or rice.
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