Most of the recipes I write are either a product of much trial and error or being in a mood to do anything other than cooking. Yes, even the biggest foodies sometimes feel like taking a night off. I have fond memories of throwing this recipe together many years ago and it has been a family favorite ever since.

My husband can spot this Easy One Pot White Chicken Chili cooking on the stove from a mile away and it always goes down well at the dinner table. It is exactly as the name says… EASY. It’s also PERFECT for those “lazy” nights when you crave something warm and comforting.

It’s not very spicy, although if you like an extra kick of heat it can easily be adjusted. That is another thing that I love about this chili. It’s perfect if you have picky eaters or small kids who don’t care for spice. Need to feed a crowd? Just double it and use a larger soup pot.

It makes great leftovers if you have a busy week. It’s freezer friendly if you need to cook ahead and makes an awesome meal prep to eat throughout the week for a hot lunch.

Top it with chopped Cilantro, shredded Monterey Jack Cheese, and if you like a little something different… try crushed Corn Tortilla Chips. I also love to add a diced avocado to replace the cheese. It adds a bit of creaminess without the dairy and pairs perfectly with chili. No matter which way you serve it, I am sure it will be a favorite for years to come.

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What You’ll Need:

Chicken Thighs- I almost always use boneless skinless chicken thighs in all of my chicken recipes. They have so much more flavor, but if you prefer chicken breast, that will work too.

Beans- You can use two-15.5 ounce cans of pinto or white beans. I often use canned when I am in need of the convenience, however if I have dried pintos on hand I will sort, soak & cook 2 cups the day before and stick in the fridge for my chili.

Onion & Garlic- I like to use a sweet white onion & plenty of garlic for this mild chili. The recipe calls for 2 cloves of minced garlic, but you can add more if you like.

Green Salsa- This is where we add a touch of spice and this is also where the level of heat starts to be in your control. Choose mild, medium, or hot and that will determine how far the heat goes.

Chicken Broth- For convenience, grab a carton from the grocery store. I have used homemade broth or bouillon powder, all of them work great.

Spices- Salt to taste, cumin to add a little smokiness, and cayenne if you want to turn up the heat.

6 quart Instant Pot or Large Stockpot- Use a large stockpot, especially you make a double batch.

I have a habit of avoiding the stove all together by using my Instant Pot. It feels easier to me though it’s probably not, but it is cooler when making this in the summer months. It’s as simple as using the sauté mode for 30 minutes or more.

BONUS: Use the keep warm feature on your Instant Pot if you are having guests for dinner. Just be sure to use a glass lid.

Toppings- Fresh Cilantro, Shredded Monterey Jack Cheese, Crushed Tortilla Chips, Avocado, Limes. Want something other than cornbread on the side? Try my French Bread, Potato Bread or dinner rolls made with my Master Butter Dough.

Garnishes & Sides

• Shredded Cheese: Monterrey Jack, Pepper Jack, Cheddar… take your pick!
• Fresh Chopped Cilantro
• Diced Avocado
• Crushed Tortilla Chips: This one is my favorite. Just place some tortilla chips in a Ziploc bag and break them up. Sprinkle on top with your other garnishes. Great for a party or chili bar!
• Limes
• Bread: Cornbread, French Bread, Potato Bread, or Dinner Rolls

Love Chili?

Check out another favorite of ours, Shredded Beef Chili.

If you try this chili or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!