One-Pot Pickle-Fix White Chili (Print View)

Tangy white chicken chili with savory pickles and creamy ranch, simmered in one pot for extra ease.

# Components:

→ Proteins and Broth

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth

→ Aromatics and Vegetables

03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 1 medium jalapeño, seeded and diced
07 - 1 (4 oz) can diced green chilies
08 - 2 (15 oz each) cans cannellini or Great Northern beans, drained and rinsed
09 - 1 cup frozen corn
10 - 0.5 cup dill pickles, diced

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1 teaspoon ground coriander
14 - 1 teaspoon chili powder
15 - 1 teaspoon kosher salt, plus more to taste
16 - 0.5 teaspoon black pepper
17 - 0.5 teaspoon smoked paprika

→ Creamy Ranch Finish

18 - 0.5 cup sour cream
19 - 0.25 cup ranch dressing
20 - 2 tablespoons pickle juice
21 - 0.25 cup fresh cilantro, chopped (optional, for garnish)

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and jalapeño, and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
02 - Add the chicken breasts or thighs, chicken broth, diced green chilies, cumin, oregano, coriander, chili powder, kosher salt, black pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the chicken is cooked through.
03 - Remove the cooked chicken from the pot to a plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
04 - Stir in the drained and rinsed cannellini or Great Northern beans, frozen corn, and diced pickles. Simmer uncovered for 10–12 minutes, allowing the flavors to meld together.
05 - In a small bowl, whisk together the sour cream, ranch dressing, and pickle juice until well combined to create the creamy ranch finish.
06 - Ladle the chili into individual bowls. Swirl a generous tablespoon of the creamy ranch finish into each serving. Garnish with fresh cilantro, if desired. Serve hot.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Made in just one pot for minimal cleanup
  • Uses pantry staples you likely already have
  • Perfect balance of creamy, tangy, and savory flavors
  • Easily customizable to your heat preference
02 -
  • Freezes beautifully for up to 3 months without the ranch finish
  • Each serving provides 32g of protein perfect for active families
  • The pickle juice acts as a natural flavor enhancer similar to adding lemon juice
  • Can be made in a slow cooker on low for 6 hours for even more developed flavor
03 -
  • The secret to the best flavor is letting the chili sit for about 10 minutes after cooking before serving. This allows the flavors to settle and intensify. I learned this by accident when dinner was delayed one night, and everyone commented on how much better it tasted.
  • Don't skip the step of sautéing the aromatics properly at the beginning. Those first few minutes of cooking the onions, jalapeños, and garlic build the foundation for the entire dish. I used to rush this step and always wondered why my chili lacked depth.
  • For the creamiest ranch finish, make sure your sour cream is at room temperature before mixing. Cold sour cream doesn't incorporate as smoothly and can create unwanted lumps in your elegant swirl.

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