30 Minute One Pot White Chicken Chili

5 from 2 reviews


  • 1 onion
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 pinch red pepper flakes
  • 6 cups chicken broth
  • 1 tbs lime juice
  • 2 15.5 oz cans Cannellini beans
  • 2 cups shredded chicken (I used rotisserie)
  • Optional toppings:
  • Mexican cheese
  • Avocado
  • Cilantro
  • Green Onions
  • Greek Yogurt


  1. Start by dicing the onion and garlic
  2. Heat a pot with a little olive oil over medium-medium/high heat
  3. Add your onion and garlic and cook until the onion has softened, about 5 minutes or so
  4. Add the spices and let cook another minute
  5. Add the chicken stock and lime juice and stir together, scraping off any bits that have stuck to the bottom of the pan
  6. Bring to a boil and reduce to simmer
  7. Simmer the chili for 15 minutes
  8. Meanwhile, pull the meat off your rotisserie chicken and shred until you have 2 cups
  9. Drain one can of cannellini beans, dump into a bowl, and mash with a potato masher until you have a rough puree (you can use a fork if you don’t have a potato masher)
  10. When the chili has been simmering for 15 minutes, stir in your mashed cannellini beans until combined into the chili
  11. Dump in your chicken
  12. Drain the other can of cannellini beans and add that to the chili
  13. Stir in 1 – 1 1/2 teaspoons salt and 1/4 teaspoon pepper
  14. Simmer the chili for another 3 minutes or until everything is heated through
  15. Taste the chili and add any extra seasoning you think it needs
  16. Add your toppings and you are good to go!
  17. I definitely recommend the Greek yogurt, avocado, and cheese if nothing else, but the chili is best with all the toppings I listed above.