I’m all about a one pot meal.. especially when it comes to those busy/exhausting days where I don’t feel like cleaning a million pots and pans. If you’re anything like me, you have your hands full and are looking for an easy and quick dinner option. This is exactly that. This chicken chili is cooked all in one pot (I used my Le Creuset… my go-to big pot to cook anything from soup… to chili… to fried foods. It’s the best investment you will ever make. I promise!). It’s also made in less than 45 minutes, which is a huge plus. If I can knock out dinner in less than an hour.. I am beyond happy!
It’s also January, which means icy mornings and cold nights! A month where all I want to do is curl up under a blanket and eat hot foods and sip warm drinks. I love to make a big pot of this chili (it’ll serve 6+) and eat it for dinner, then freeze the rest in individual serving sizes. To de-thaw, I simply take a serving from the freezer and let it sit for a few hours at room temperature. Then throw it in a pot and heat it up slowly. SO EASY… you’ll thank yourself later. You never know when you’ll have a super busy or sick day and all you need is a dinner that is already made. Freezing portions of soups/chilis/and pasta sauces, has saved my life and made things so much easier on those hectic days.
I love this chili because it’s sort of a mash up of two of my favorite things…a Mexican chicken tortilla soup and a Mexican chili. It has all those Mexican flavors I love and packs a punch in the spice department. I added masa for the thickener which gives it a whole other level of yumminess. It adds that really nice corn flavor you can’t get with anything else. Along with the chicken, chilis, onions, beans and corn… this chili is a knock out.
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ONE POT WHITE CHICKEN CHILI
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40-45 minutes
- 1/2 large yellow onion, small dice
- 1 poblano chili, seeds and stems removed and diced small
- 1 serrano chili, small dice
- 1 piece celery, small dice
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp coriander
- 2 boneless skinless chicken breasts
- 4 cups chicken stock
- 14.5 oz. can great northerner beans
- 1.5 cups frozen corn
- 4 oz. can diced jalapeños (can omit or substitute diced green chilis)
- 1 cup whole milk
- 1/4cup masa
- 4 oz. cream cheese, cut into small chunks
- 1 tbsp kosher salt (more or less to taste
- Fried tortilla strips (recipe to follow)
- 6 corn tortillas, cut to thin strips
- 1 cup vegetable oil
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Pepper jack cheese, shredded
- Lime wedges
- Fresh cilantro, chopped
- Heat a large pot to medium high heat. Add in olive oil, onion, poblano, serrano, and celery. Let cook while stirring occasional for about 2-3 minutes till onions are translucent. Add in cumin, garlic powder, dried oregano, paprika, and coriander. Continue to cook while stirring for an additional 90 seconds till the spices are aromatic.
- Add in chicken stock and chicken breasts. Bring to a boil then turn the heat down to low. Cover pot with a lid and let cook for about 8-10 minutes. The chicken should be cooked at this point. Remove the chicken from the pot and shred with two forks or dice into small chunks (your preference). Place the shredded chicken back into the pot and turn the heat back up to medium high.
- Add in beans, frozen corn, and jalapeños. Stir the soup.
- In a separate bowl, mix together the milk and masa with a whisk and then add to the pot. Stir to combine. Add in cream cheese and salt to taste at this point (about 1 tbsp kosher salt).
- Whisk the chili until the cream cheese has melted and there are no more white chunks.
- Turn off heat and serve with toppings listed above.
TO MAKE FRIED TORTILLA STRIPS:
- Heat oil in a pan to 350 degrees F.
- While heating up, mix together spices in a small bowl
- Begin to fry tortilla strips in small batches. Fry till golden brown (about 60-90 seconds). Repeat till all tortillas are fried.
- Sprinkle with spice mixture.