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One-Pot White Chicken Chili


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Rate this recipe 4.8/5 (12 Votes)


  • 2 onions, chopped
  • 1 T. olive oil
  • 6 c. chicken broth
  • 6 15-1/2 oz. cans Great Northern beans, drained and rinsed
  • 3 5-oz. cans chicken, drained
  • 2 4-oz. cans diced green chiles
  • 2 t. ground cumin
  • 1 t. garlic powder
  • 1-1/2 t. dried oregano
  • 1/4 t. white pepper
  • 12-oz. container sour cream
  • 3 c. shredded Monterey Jack cheese


Adapted from


Step 1

In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Reduce heat; simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving time, add sour cream and cheese. Stir until cheese is melted.

Serves 16 to 20.

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