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!  

When serving chili, I usually recommend keeping it simple and adding a nice green salad to start. This Butternut Squash Tart is a great option for a somewhat unique winter dessert.

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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
• Ingredients Notes
• How to make this recipe
• Recommended Tools
• Storage + reheating
• 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!

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.