Small Batch White Chicken Chili for Two

Ingredients

• 1/2 lb. (8 oz.) boneless skinless Chicken Breast
• Homemade Chicken Seasoning Blend:
  • 1/2 tsp. Cumin
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Cayenne Pepper optional
  • 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt)
• 2 tbsp. Oil (such as Avocado Oil or Olive Oil) / divided
• 1/2 cup finely chopped Yellow Onion
• 1 clove Garlic, minced
• 4 oz. canned Green Chiles (preferably Hatch Green Chiles)
• 2 cups Chicken Stock (or for more flavor, use Chicken Bone Broth or Better Than Bouillon Roasted Chicken Base mixed with water)
• 1 can (14 oz.) Great Northern Beans, drained and rinsed
• 1/2 tsp. Mexican Oregano
• 1/4 cup Sour Cream (or Mexican Crema, plus more for garnish)
• 1/3 cup shredded Jack Cheese*
  • *Monterey Jack for a milder cheese, Pepper Jack for a spicier cheese, or a Mexican Cheese Blend

Ingredient Notes and FAQs:

Chicken Breast → If you’re working with one large chicken breast, cut it into two thin chicken halves. To do this, lay the chicken on a cutting board, and hold your knife parallel with the board. Carefully cut the chicken in half, keeping the knife parallel with the cutting board the entire time, to create a thin top half and a thin bottom half of the chicken. This allows the seasoning to cover more of the chicken surface area, and the chicken will cook more quickly and more evenly! Do I have to use chicken breast? Nope. Feel free to substitute the chicken breast with boneless skinless chicken thighs, OR shredded rotisserie chicken. If you go the rotisserie chicken route, skip step one and cook half of the homemade seasoning blend with the onions in step two.

Yellow Onion → can be substituted with white onion.

Hatch Green Chiles → are so delicious! They’re unique because they grow in the Hatch Valley of New Mexico, and I think their flavor is just amazing. Can I use regular green chiles? Absolutely. If you can’t find Hatch green chiles, regular green chiles will absolutely work.

Chicken Stock → Go with a low-sodium option if your’e sensitive to salt. If you’re really looking to boost the flavor, this Better Than Bouillon Roasted Chicken Base is so delicious and absolutely perfect in this chicken chili. It’s easy to keep on hand for so many recipes. You can also use it for my Small Batch Chicken and Vegetable Soup!

Great Northern White Beans → I like these specific beans for this recipe because they’re a little smaller than Cannellini beans. Can I use a different type of canned bean? You can use any white bean: Cannellini beans are larger and meatier, navy beans are smaller and creamier, or lima beans (or butter beans) are small and starchy. All are delicious options!

Mexican Oregano → should be easy to find, but if you can’t, an Italian Oregano will work just fine. I also use Mexican Oregano in my Baja Shrimp Tacos, Boozy Slow-Cooked Carnitas, and Southwestern Chicken Soup.

Toppings → Use your favorite toppings! My list is definitely just recommendations, so don’t feel obligated to use all of them. Here are some of my favorites:

• 🌮 handful of crushed Tortilla Chips
• 🧅 chopped Green Onions
• 🌶️ sliced Jalapeños pickled or fresh
• 🌱 chopped fresh Cilantro
• 🍋‍🟩 fresh Lime Wedges
• 🧀 extra Shredded Cheese
• 🤍 extra Sour Cream
• 🥑 sliced Avocado

Recipe Tips & Tricks

• Shortcut with rotisserie chicken: Life’s busy, and this chili is meant to hug you, not stress you out. Shred about 1 1/2 cups of rotisserie chicken and stir it in with step six. For the seasonings, just cook them for just a couple of minutes with the onions and garlic towards the end of step three!
• Meal prep: Honestly, this chili tastes even better the next day. Increase the amount you make and eat it throughout the week for an easy lunch or dinner!
• Fix the texture: Too thick? Add a little chicken stock. Too thin? Simmer a few extra minutes.

Ways to Customize this Recipe

• Add some peppers: fresh green bell peppers, red bell peppers, or even roasted red peppers for extra flavor.
• If you like it spicy, stir some chopped fresh jalapeños in with the onions and garlic in step three.
• Add more veggies: Stir in corn, diced zucchini, or roasted poblano peppers for extra flavor and texture. You can even sneak in some kale or spinach at the end for a green boost.
• Swap the chicken with leftover shredded turkey if you’re making this around the holiday season!

How to Store Leftovers

• Store in the Refrigerator: This chicken chili will keep in the refrigerator for 3-4 days. As it sits, the flavors tend to blend together even more, which creates an even tastier chili.
• Reheat on the Stove: I recommend reheating this chili by warming it in a small saucepan over low-medium heat, stirring occasionally, until it is warmed through.
• Reheat In the Microwave: Place in a microwave-safe bowl, add a tablespoon of broth or water, cover loosely, and heat in 15-second intervals, stirring in between.

More Small Batch Soup Recipes

•  Loaded Baked Potato Soup (makes 2 servings)
•  Chicken Enchilada Soup (makes 6 cups)
• Summery  Creamy Roasted Tomato Soup (makes 2 servings)
• Super popular Shredded Chicken and Vegetable Soup (makes 2 servings)
• My personal favorite Spicy White Cheddar Beer Soup (makes 2 servings)