One-Pot White Chicken Chili With Quinoa – Cozy, Hearty, and Easy
This is the kind of weeknight dinner that makes the whole house smell good. Tender chicken, creamy white beans, and fluffy quinoa come together in one pot with warm spices and just the right amount of heat. It cooks quickly, uses simple ingredients, and leaves you with minimal cleanup.
The broth is rich, the texture is comforting, and a squeeze of lime at the end wakes everything up. It’s hearty without being heavy, and it reheats like a dream.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
White chicken chili already has a devoted fan club, but this version adds quinoa to make it more filling and naturally thick. You don’t need cream cheese or heavy cream to get a velvety finish—beans and quinoa do the job.
Everything cooks in one pot, so flavors meld while you keep hands-off. It’s flexible, too: swap in rotisserie chicken, use dairy or keep it dairy-free, make it mild or spicy. In short, it’s a smart, simple comfort meal that works for busy nights.
What You’ll Need
- Olive oil – 1–2 tablespoons
- Yellow onion – 1 medium, diced
- Jalapeño – 1, seeded and minced (optional for mild; keep seeds for heat)
- Garlic – 3–4 cloves, minced
- Ground cumin – 2 teaspoons
- Ground coriander – 1 teaspoon
- Chili powder or ancho chili powder – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt and black pepper – to taste
- Chicken broth – 5 cups (low sodium preferred)
- Boneless, skinless chicken breasts or thighs – 1.25 to 1.5 pounds
- Uncooked quinoa – 3/4 cup, rinsed
- White beans – 2 cans (15 ounces each), drained and rinsed (cannellini or Great Northern)
- Green chiles – 1 can (4 ounces), mild or hot
- Corn – 1 cup (frozen or canned, drained)
- Lime – 1, juiced (plus extra wedges for serving)
- Fresh cilantro – 1/4 cup, chopped
- Optional creaminess – 1/2 cup half-and-half, plain Greek yogurt, or coconut milk
- Toppings – avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, sour cream, sliced green onions
How to Make It
- Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in jalapeño and garlic; cook 1 minute until fragrant.
- Bloom the spices. Add cumin, coriander, chili powder, and oregano.
Stir for 30 seconds to wake up the flavors.
- Add the base. Pour in chicken broth, then add chicken, quinoa, beans, green chiles, and corn. Season with 1 teaspoon salt and several grinds of pepper. Stir well.
- Simmer gently. Bring to a light boil, then reduce to a gentle simmer.
Cover and cook 15–20 minutes, stirring once or twice so quinoa doesn’t stick.
- Shred the chicken. When the chicken is cooked through (165°F and easy to pull apart), transfer it to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Finish and adjust. Stir in lime juice and cilantro. If you like it creamier, add half-and-half, Greek yogurt, or coconut milk.
Taste and adjust salt, pepper, and lime.
- Serve with toppings. Ladle into bowls and finish with avocado, cheese, chips, or a dollop of sour cream. Add extra lime if you love brightness.
Keeping It Fresh
Cool the chili to room temperature before storing. It will thicken as it sits because the quinoa continues to absorb liquid.
Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.
Reheating tip: Warm on the stove over low heat or in the microwave, adding a splash of broth or water to loosen. Stir occasionally to prevent sticking and keep the texture silky.
Why This Is Good for You
- High-quality protein: Chicken and quinoa provide complete protein for steady energy and muscle repair.
- Fiber-rich: White beans and quinoa support digestion and help keep you full.
- Balanced carbs: Quinoa and beans offer slow-digesting carbohydrates, avoiding big blood sugar swings.
- Nutrient-dense: Spices, chiles, and lime bring antioxidants and flavor without excess calories.
- Customizable fats: Add avocado or a little cheese for satisfying, heart-healthy fats.
What Not to Do
- Don’t skip rinsing quinoa. Unrinsed quinoa can taste bitter from saponins on the outer layer.
- Don’t overboil. A hard boil can toughen chicken and turn quinoa mushy.
Keep it to a gentle simmer.
- Don’t forget salt at the end. Flavors evolve as it cooks; finish with salt and lime to bring everything alive.
- Don’t add dairy too early. If using yogurt or half-and-half, stir it in at the end to prevent curdling.
- Don’t overcrowd with too many toppings. Stick to a few that complement, not smother, the chili.
Recipe Variations
- Rotisserie shortcut: Use 3 cups shredded rotisserie chicken. Add it during the last 5 minutes and simmer just to heat through.
- Slow cooker: Add everything except dairy, lime, and cilantro to a slow cooker. Cook on Low 5–6 hours or High 2.5–3 hours.
Shred chicken, then stir in lime, cilantro, and creamy add-ins at the end.
- Instant Pot: Sauté onion, jalapeño, and garlic on Sauté. Add spices, then broth, chicken, quinoa, beans, chiles, and corn. Pressure cook on High for 8 minutes; quick release.
Shred chicken and finish with lime and cilantro.
- Dairy-free: Skip cheese and yogurt; use coconut milk or leave it brothy. Top with avocado for richness.
- Extra veg: Add diced bell pepper with the onion, or stir in baby spinach at the end until wilted.
- Spicier version: Add a minced serrano, use hot green chiles, or finish with a splash of hot sauce.
- Bean swap: Use a mix of cannellini and pinto for a deeper, creamier texture.
FAQ
Can I make this ahead?
Yes. It actually tastes better the next day as the flavors meld.
Store it in the fridge and thin with a splash of broth when reheating.
What if I only have frozen chicken?
Use thawed chicken for even cooking on the stove. If using an Instant Pot, you can cook from frozen—add 3–4 extra minutes and check for doneness.
How do I keep yogurt from curdling?
Temper it by stirring a few spoonfuls of hot chili into the yogurt first, then add the mixture back to the pot off the heat.
Can I use brown rice instead of quinoa?
Brown rice needs a longer cook time and more liquid. If you swap it in, simmer until tender and add extra broth as needed, or cook the rice separately and stir it in at the end.
How can I make it thicker?
Mash a cup of the beans and stir them back in, or simmer uncovered for a few minutes.
Quinoa will also thicken as it rests.
Is this gluten-free?
Yes, as written it’s naturally gluten-free. Just check labels on broth and toppings to be sure.
What’s the best way to add more vegetables?
Stir in diced zucchini with the corn or fold in a few handfuls of baby spinach right before serving. Both soften quickly and keep the texture light.
In Conclusion
One-Pot White Chicken Chili with Quinoa brings comfort, speed, and solid nutrition to the table.
It’s easy to customize, easy to store, and easy to love. Keep the ingredients on hand, and you’ve got a reliable, crowd-pleasing dinner any night of the week. A squeeze of lime and your favorite toppings are all it needs to feel complete.
