30 Minute One Pot White Chicken Chili
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 5 bowls 1x
- 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
- Start by dicing the onion and garlic
- Heat a pot with a little olive oil over medium-medium/high heat
- Add your onion and garlic and cook until the onion has softened, about 5 minutes or so
- Add the spices and let cook another minute
- Add the chicken stock and lime juice and stir together, scraping off any bits that have stuck to the bottom of the pan
- Bring to a boil and reduce to simmer
- Simmer the chili for 15 minutes
- Meanwhile, pull the meat off your rotisserie chicken and shred until you have 2 cups
- 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)
- When the chili has been simmering for 15 minutes, stir in your mashed cannellini beans until combined into the chili
- Dump in your chicken
- Drain the other can of cannellini beans and add that to the chili
- Stir in 1 – 1 1/2 teaspoons salt and 1/4 teaspoon pepper
- Simmer the chili for another 3 minutes or until everything is heated through
- Taste the chili and add any extra seasoning you think it needs
- Add your toppings and you are good to go!
- I definitely recommend the Greek yogurt, avocado, and cheese if nothing else, but the chili is best with all the toppings I listed above.
