I started making this chili because I wanted something comforting that didn’t rely on a block of cream cheese or heavy whipping cream to get a good texture. A lot of white chicken chili recipes end up being calorie bombs, but this one relies on a different trick: crushed tortilla chips. When you let them simmer in the broth, they break down and create this really nice, hearty consistency that tastes like corn but feels like a stew.
It is a very straightforward one-pot meal. I usually crush the chips right inside a zip-top bag to keep the mess down, though last time I got overzealous, popped the bag, and ended up with salty crumbs all over my sweater. The prep is mostly just chopping the chicken and onions; after that, it’s mostly hands-off simmering.
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 (15-ounce) cans cannellini or Great Northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels (frozen is fine, no need to thaw)
- 1/2 cup roasted Hatch chiles (or use 4 to 8 oz of canned diced green chiles)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Brown the chicken: Heat the oil in a Dutch oven over medium-high heat. Add the chicken pieces. You aren’t trying to cook them through perfectly right now, just get some color on the outside.
- Soften the aromatics: Add the chopped onion to the pot with the chicken. Cook for about 3 to 5 minutes until the onion is translucent.
- Bloom the spices: Add the cumin and oregano. Stir them constantly for about a minute. This “blooming” step prevents the spices from tasting raw or dusty in the final soup.
- Simmer: Pour in the chicken broth. Add the beans, crushed chips, corn, chiles, salt, and pepper. Stir well. Bring the mixture to a boil, then drop the heat to low.
- Thicken: Let it simmer uncovered for 20 minutes. The soup might look thin at first, but as those chips dissolve, it will tighten up.
- Serve: Ladle into bowls. I highly recommend a squeeze of fresh lime juice right before eating to cut through the starch.
Why You’ll Love This Recipe
- Dairy-Free Creaminess: By using tortilla chips as a thickener, you get a rich texture without needing dairy (unless you add cheese on top).
- Pantry Friendly: Aside from the chicken, almost everything else—beans, broth, canned chiles, corn—can be kept in the pantry or freezer for weeks.
- One Pot: You sear the meat and simmer the soup in the same vessel, which keeps the dishwashing to a minimum.
Chef’s Tips for Perfection
- Crush the Chips Well: If you leave the chips too big, you end up with soggy nachos in your soup. Crush them into coarse crumbs so they dissolve evenly into the broth.
- Bean Choice: Cannellini beans are a bit creamier and hold their shape better than Great Northern beans, but either will work. Just make sure to rinse them well so the canning liquid doesn’t muddy the flavor.
- Spice Level: Canned green chiles are usually quite mild. If you want actual heat, add a pinch of cayenne or use fresh jalapeños along with the onions.
Storage and Reheating
This chili keeps very well in the fridge for up to 5 days. In fact, it often gets thicker the next day as the starches settle. It also freezes perfectly because there is no dairy to curdle. Just let it cool completely before putting it in a freezer-safe container. It will last about 3 months frozen.
Nutritional Notes
This is a lighter chili option, coming in around 280 calories per serving. It offers good protein from the chicken and beans, and fiber from the corn and legumes. Sodium levels can be high depending on your broth and chips, so adjust the added salt accordingly.
One-Pot White Bean Chicken Chili Recipe (No Cream Cheese!)
