Small Batch White Chicken Chili

 This creamy stovetop chicken chili has just the right amount of heat and is topped with avocado and tortilla strips to create the perfect meal for a chilly winter day!  

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During the fall and winter months cozy, easy meals that embrace the season are a must! This chili is an ideal recipe after a day of outdoor winter activities. It's a sit by the fire kind of meal.

The base recipe for this chicken chili is pretty classic - Great Northern White Beans, chicken breasts and green chilis. The chilies combined with the spices give it a nice little kick but not too much heat. The toppings are the perfect way to make it your own - my favorites are avocado, tortilla strips and greek yogurt! 

Contents:

• The perfect chili for two
• Recipe Ingredients + Substitutions
• How to make this recipe
• Recommended Tools
• Storage + reheating
• Frequently asked questions
• Serving Suggestions
• More soup + chili recipes
• Creamy White Chicken Chili

The perfect chili for two

This small batch chili recipe makes 3-4 servings of chili so it's just right for two people. You can have some leftovers for a second meal later in the week or you can freeze the additional servings.

If you want to serve a larger group, just double the recipe. No modifications are needed!

Recipe Ingredients + Substitutions

The full list of ingredients and quantities can be found in the recipe card below.

• Chicken breast: You'll likely need two smaller chicken breasts to equal a pound. If you find one large breast that works too but you may have to increase the initial cooking time a bit to make sure it's cooked through.
• Great Northern white beans: I typically used canned beans for chili. You can substitute cannellini beans if you can't find Great Northern white beans.
• Veggies: You'll need a yellow onion and a couple cloves of garlic
• Chicken broth: You'll need either three 8 ounce boxes or one 32 ounce box. Use your favorite brand.
• Green chilis: I don't like things too spicy, so I used mild chilis but if you want to up the heat level, you can use the hot version.
• Milk: 2% milk is ideal in this recipe but you can substitute 1% or whole if that's what you have at home.
• Creme fraiche: This addition makes the chili a bit more creamy.
• Lime: You'll need the juice from half of a lime for the chili and I generally use a few slices to add more when serving.
• Corn tortillas: You'll need a couple of 6" tortillas. I don't recommend substituting flour tortillas. The better option is to use tortilla chips if you don't want to bake the tortillas.
• Avocado: I generally use a whole avocado for two bowls of chili.
• Greek yogurt: You can substitute sour cream if you prefer.
• Monterrey jack cheese: This gives you the best flavor profile with this chili. You could use Colby or potentially a mild cheddar.
• Spices: ground cumin, dried oregano, chili powder, ground pepper, sea salt
• Pantry staples: Olive oil, chicken broth

How to make this recipe

I love this chili because it’s almost a one-pan meal. And while it needs to simmer for a while, if you plan ahead, you can make this a weeknight meal.

Step 1 | Make the base. Start by heating the oil in your Dutch oven. Once it's hot, you'll sauté the onions for about 2 minutes. Then add the garlic and sauté for another minute. Add spices and cook for a bit until fragrant.

Step 2 | Cook the chicken. Add the broth and chicken to the pot with the cooked onion and garlic mixture. Bring it to a boil and then reduce the heat, cover the pot and simmer for about 20 minutes. Remove the chicken from the pot and use a meat thermometer to check the temperature (it should read 165°F for chicken) to be sure it's cooked through. This is especially important if you are using one large chicken breast. Once you confirm it's thoroughly cooked, use two forks to shred the chicken breast .  

Step 3 | Make and simmer the chili. Return the shredded chicken to the pot with the soup base. Add the frozen corn, the beans and the can of chilies. Stir well then cover the pot and simmer the chili for another 30 minutes. Uncover the chili and add the milk, creme fraiche and lime juice. Increase the heat to medium and continue to cook the chili for another 20 minutes.

Step 4 | Make the tortilla strips. While the chili is simmering, slice the tortillas into strips. Add them to a rimmed baking sheet and drizzle with olive oil. Toss the tortillas until they are well coated. Bake them for about 15 minutes in a 350°F oven until they are crisp. Let them cool while the chili finishes simmering. You can use tortilla chips f you want to skip this step.

Step 5 | Serve. When the chili is done cooking, ladle it into bowls and top with avocado, cheese, greek yogurt and crumbled tortilla strips. Add a squeeze of fresh lime juice if desired.