Small Batch White Chicken Chili for Two Recipe

Introduction

Warm up with this cozy Small Batch White Chicken Chili made just for two! It’s packed with tender chicken, white beans, and a blend of flavorful spices for a comforting meal that’s quick and easy to prepare.

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 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 milder, Pepper Jack for spicier, or Mexican Cheese Blend)

Instructions

1. Step 1: If your chicken breast is thick, slice it in half lengthwise to create two thin pieces. Season all sides of the chicken breasts with 1 ½ teaspoons of the homemade seasoning blend. Set aside the remaining seasoning for later.
2. Step 2: Heat 1 tablespoon of oil in a deep nonstick skillet or dutch oven over medium heat. Cook the chicken until browned and cooked through, about 2-4 minutes per side. Remove from heat and transfer to a bowl; cover with foil to keep warm.
3. Step 3: Add the remaining tablespoon of oil to the skillet. Add onions and a pinch of salt, stirring to coat. Cook for 5-7 minutes until onions are tender and slightly browned. Stir in garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in green chiles, chicken broth, beans, Mexican oregano, and the remaining chicken seasoning. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
5. Step 5: While the soup simmers, shred the cooked chicken into bite-sized pieces.
6. Step 6: Stir the shredded chicken, sour cream, and shredded cheese into the chili. Cover and simmer another 15 minutes. Adjust seasoning with salt and pepper to taste.
7. Step 7: Serve with your favorite toppings such as crushed tortilla chips, chopped green onions, sliced jalapeños, cilantro, lime wedges, extra cheese, sour cream, or sliced avocado.

Tips & Variations

• Use shredded rotisserie chicken to save time, adding the seasoning blend cooked with onions and garlic in step three.
• Add fresh or pickled jalapeños in step three for extra heat.
• Mix in veggies like corn, diced zucchini, roasted poblano peppers, or even greens like kale or spinach for added nutrition.
• Swap chicken with leftover shredded turkey for a festive twist.
• If the chili is too thick, add extra chicken stock; if too thin, simmer longer to thicken.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili often tastes even better the next day as flavors meld together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs can be used. They add extra moisture and flavor but may require slightly longer cooking.

What can I substitute for Hatch green chiles?

If Hatch green chiles aren’t available, regular canned green chiles work perfectly well and will still give the chili great flavor.

Small Batch White Chicken Chili for Two Recipe

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★★★★★

4.7 from 66 reviews

This Small Batch White Chicken Chili for Two is a comforting and flavorful recipe perfect for a cozy meal. Featuring tender, seasoned chicken breast simmered with green chiles, white beans, and aromatic spices, this chili is creamy, mildly spicy, and packed with delicious southwestern flavors. It’s easy to make in just about an hour, ideal for two servings, and offers flexibility with homemade seasoning, optional toppings, and protein substitutions like rotisserie chicken or turkey.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Soup / Chili
• Method: Stovetop
• Cuisine: American Southwestern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 lb. (8 oz.) boneless skinless Chicken Breast
• 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 substitute with Chicken Bone Broth or Better Than Bouillon Roasted Chicken Base mixed with water)
• 1 can (14 oz.) Great Northern Beans, drained and rinsed
• 1/4 cup Sour Cream (or Mexican Crema, plus more for garnish)
• 1/3 cup shredded Jack Cheese (Monterey Jack, Pepper Jack, or Mexican Cheese Blend)

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)

Instructions

1. Season the Chicken: Cut the chicken breast lengthwise into two thin halves if thick, then season all sides with 1 ½ teaspoons of the homemade seasoning blend. Set aside the remaining seasoning for later use.
2. Cook the Chicken: Heat 1 tablespoon of oil in a deep nonstick skillet or 3.5 – 5 quart ceramic dutch oven over medium heat. Cook the chicken breasts 2-4 minutes per side until browned and fully cooked. Remove and keep warm covered with foil.
3. Cook Onions and Garlic: Add remaining 1 tablespoon of oil to the skillet, then add the chopped onions with a pinch of salt. Stir and cook for 5-7 minutes until onions are very tender and lightly browned. Stir in minced garlic and cook 1 minute until fragrant.
4. Add Flavorful Ingredients: Stir in green chiles, chicken stock, drained beans, Mexican oregano, and the remaining chicken seasoning. Bring to a boil, then reduce to a simmer and cover. Let simmer for 15 minutes.
5. Shred the Chicken: While the chili simmers, shred the cooked chicken breasts into bite-sized pieces using two forks or your hands.
6. Finish the Chili: Stir shredded chicken, sour cream, and shredded cheese into the pot until blended. Cover and simmer another 15 minutes. Season to taste with salt and pepper.
7. Serve and Garnish: Serve chili hot with optional toppings such as crushed tortilla chips, chopped green onions, fresh or pickled jalapeños, cilantro, lime wedges, extra cheese, sour cream, or sliced avocado.

Notes

• If using a thick chicken breast, slice it thinly lengthwise for quicker, even cooking and better seasoning coverage.
• Chicken breast can be substituted with boneless skinless thighs or shredded rotisserie chicken (if using rotisserie chicken, skip first step and cook half of seasoning with onions).
• Yellow onion can be swapped with white onion if preferred.
• Hatch green chiles provide unique flavor but regular canned green chiles can be used as a substitute.
• Choose low-sodium chicken stock if watching salt intake.
• Great Northern beans are preferred for their size and texture, but cannellini, navy, or lima beans work well.
• Mexican oregano adds authentic flavor, but Italian oregano can be used if unavailable.
• Customize toppings and add-ins as desired: fresh peppers, corn, zucchini, kale, spinach, or swap chicken for turkey.
• Too thick? Add a splash more chicken stock. Too thin? Simmer a bit longer uncovered.
• Leftovers taste better the next day and store well for meal prep.

Keywords: white chicken chili, small batch chili, chicken chili for two, easy chicken chili, southwestern chili, comfort food, stove top chili