Pickle White Chicken Chili (Print Version)
Creamy white chicken chili gains zest from dill pickles and brine, for a comforting and tangy one-pot main dish.
# Components:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and minced (optional, for heat)
05 - 1 can (4 oz) diced green chilies, drained
06 - 1 cup dill pickles, finely chopped
07 - 1/3 cup dill pickle brine
→ Legumes & Corn
08 - 2 cans (15 oz each) Great Northern or Cannellini beans, drained and rinsed
09 - 1 cup frozen or canned corn, drained
→ Dairy & Creaminess
10 - 4 oz cream cheese, softened
11 - 1/2 cup sour cream
→ Liquids
12 - 4 cups low-sodium chicken broth
→ Spices & Seasoning
13 - 1 tsp ground cumin
14 - 1 tsp dried oregano
15 - 1/2 tsp ground coriander
16 - 1/2 tsp smoked paprika
17 - 1/2 tsp freshly ground black pepper
18 - 3/4 tsp kosher salt, plus additional to taste
→ Garnishes (Optional)
19 - Chopped fresh dill
20 - Extra pickle slices
21 - Shredded cheddar or Monterey Jack cheese
22 - Crushed tortilla chips
# Method:
01 - In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. Add the diced yellow onion and sauté for 3–4 minutes until translucent.
02 - Stir in the minced garlic and minced jalapeño (if using); cook for 1 minute until fragrant.
03 - Add the chicken breasts or thighs, drained diced green chilies, ground cumin, dried oregano, ground coriander, smoked paprika, kosher salt, and black pepper to the pot. Pour in the chicken broth and pickle brine, then bring the mixture to a gentle boil.
04 - Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the chicken is cooked through.
05 - Remove the cooked chicken from the pot. Using two forks, shred the chicken. Return the shredded chicken to the pot.
06 - Stir in the drained and rinsed beans, drained corn, finely chopped pickles, and softened cream cheese. Continue to simmer uncovered for 10 minutes, stirring occasionally, until the chili achieves a creamy consistency and is slightly thickened.
07 - Remove the chili from the heat. Stir in the sour cream. Taste and adjust seasoning by adding more salt or pickle brine if desired.
08 - Ladle the chili into bowls. Garnish with fresh dill, shredded cheese, extra pickle slices, and crushed tortilla chips, if desired.
# Expert Advice:
01 -
- Ready in under an hour from start to finish
- Uses pantry staples plus one surprising ingredient
- Perfect one-pot meal for busy weeknights
- Creamy and tangy with just the right amount of spice
02 -
- Freezes beautifully for up to 3 months
- Can be made ahead and tastes even better the next day
- Perfect for meal prep and batch cooking
03 -
- The key to this chili's unique character is balancing the pickle flavor. Start with the recommended amount and adjust to your taste. I've found that different pickle brands vary significantly in tanginess, so trust your palate.