Description

This creamy one-pot white chicken chili with sausage is a quick and easy comfort food that combines tender chicken, savory Italian sausage, and a velvety spiced broth. It’s the perfect cozy meal for busy weeknights or game day gatherings.

Ingredients

Scale

1–2 tablespoons olive oil
1 pound Italian sausage (mild or sweet), casings removed
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
4 cups low-sodium chicken broth
2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
4 ounces cream cheese, softened and cut into cubes
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
Fresh cilantro, chopped, for garnish

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside. Do not drain the fat.
Add the bite-sized chicken pieces to the pot in a single layer. Cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook for another 2-3 minutes until cooked through. Transfer the chicken to the same plate as the sausage.
Reduce heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the cumin, oregano, chili powder, salt, and pepper over the onions. Stir constantly for about 1 minute to toast the spices.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the drained and rinsed white beans and stir to combine. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
Return the browned sausage and chicken to the pot. Stir and let simmer for another 5 minutes to meld flavors.
Reduce heat to low. Add the cubed cream cheese and stir until completely melted into the broth, about 2-3 minutes. Pour in the heavy cream and stir until the chili is smooth and velvety.
Remove the pot from heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning as needed.
Ladle the chili into bowls and garnish with remaining cilantro. Serve hot.

Notes

For a thicker chili, mash half of one can of white beans before adding. Let the chili rest for 10 minutes before serving for best flavor. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months. Reheat gently over low heat to prevent the cream cheese from separating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 485
Sugar: 4
Sodium: 890
Fat: 28
Saturated Fat: 12
Carbohydrates: 22
Fiber: 6
Protein: 38

Keywords: white chicken chili, creamy chili, one-pot chili, chicken sausage chili, easy chili recipe, comfort food, weeknight dinner