Fall is prime chili season, but we love this chicken, white bean & tomatillo chili so much we make it year round!
Chili is pretty much the best food. It makes the whole home smell wonderful and it’s hearty and filling. Plus, it scales well so it’s easy to make as much or as little as you like! A while ago, Kim got burned out on my red chili recipe, so we went on the hunt for a great white chili recipe. I found a so-so base recipe, and over the years, I’ve tweaked it, tweaked it some more and tweaked again. Today, my chili recipe is a torn, stained print out with so many scribbles, notes and asterisks – the sign of a well-loved home cooked meal.
Inevitably, this recipe is a crowd pleaser. Every time we make this chili for our friends, they ask for the recipe, and since my chicken scratch has become almost illegible, I figured it was time to make it digitized!
Top It Off
This dish is delicious on its own, but with chili it’s all about the toppings! Some of our favorites include sliced avocado, shredded cheddar (or chihuahua) cheese, a big heap of chopped cilantro (leave the stems in for an extra crunch), sour cream and a sprinkle of fresh ground salt and pepper. For bonus points, add a squeeze of fresh lime and use tortilla chips as a spoon!
Easy One Pot Chicken Tomatillo Chili
- 3 tbsp olive oil
- 3 lbs boneless chicken breast cubed
- ground sea salt to taste
- gound black pepper to taste
- 1.5 lbs fresh tomatillos husked, cored and cut into bite size pieces
- 2 medium/large jalapenos seeded and diced
- 16 oz diced green chiles 4 x 4 oz cans, La Preferida brand if you can find it!
- 1 jumbo yellow onion (or two medium) diced
- 3 garlic cloves minced (or sub 1 heaping tbsp jarred minced garlic)
- 1 tbsp (heaping!) ground cumin
- 32 oz chicken broth 1 x 32 oz carton
- 48 oz cannellini beans, drained and lightly smashed with fork 3 x 16 oz cans
- 1 bunch cilantro, chopped (optional) for garnish
- cheddar cheese shredded, as topping
- sour cream as topping
- avocado sliced, as topping
- yellow corn tortilla chips to serve
- Add olive oil to 8 qt pot (smaller pot may require batching). Over medium heat, sautee chicken and season generously with salt and pepper. Stir frequently and cook until no longer pink, around 10 minutes.
- Add more oil, salt and pepper if desired, then toss in the onion and garlic, and sauté until tender, stirring frequently for about 5-7 minutes.
- Add cumin and stir again.
- Stir in chopped tomatillos, green chilies, jalapeño, chicken broth and beans. Add another dash of salt and pepper to taste.
- Simmer on low heat for at least 1 – 1.5 hours, stirring every 15 minutes or so, until desired thickness is acheived.
- Top with chopped cilantro, cheddar, avocado and sour cream as desired. Serve with tortilla chips instead of a spoon, if you'd like!
Save Some for Later!
This version of the recipe creates what is essentially a double batch – roughly 8-10 servings. This is intentional! We usually eat it for dinner, set aside enough for lunch the next day and freeze the rest. It reheats beautifully; just throw the frozen counterpart in the fridge the morning of, and simmer on low 20-30 minutes before you’re ready to eat.