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Creamy White Chicken Chili with Green Chiles

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This creamy white chicken chili is packed with tender chicken, green chiles, and a velvety texture from cream cheese and blended beans. It’s a crowd-pleasing, quick, and easy recipe perfect for hosting or a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or 1 ½ cups frozen corn)
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream (full-fat works best)
  • 1 cup low-sodium chicken broth
  • 2 cans (4 ounces each) diced green chiles, mild or medium
  • 1 fresh jalapeño, seeded and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Shredded Monterey Jack cheese, for topping
  • Tortilla chips or crusty bread, for serving
  • Sliced avocado, extra sour cream, and sliced green onions (optional, for garnish)

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent. Stir in the minced garlic, cumin, oregano, and smoked paprika (if using). Cook for another minute, until fragrant.
  2. Bloom the Spices: Let the spices toast in the oil for about 30 seconds, stirring, until the kitchen smells fragrant.
  3. Add the Chicken and Broth: Pour in the chicken broth, then nestle the chicken breasts into the pot. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes, until the chicken is cooked through (internal temperature of 165°F).
  4. Shred the Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
  5. Blend the Beans: While the chicken cooks, take one can of the drained and rinsed beans and mash them into a chunky paste using an immersion blender or fork.
  6. Combine Everything: Return the shredded chicken to the pot. Add both cans of green chiles (with their liquid), the whole beans (second can), the mashed beans, and the drained corn. Stir and bring back to a simmer over medium heat.
  7. Make it Creamy: Reduce heat to low. Add the cubed cream cheese and stir until completely melted and incorporated, about 2-3 minutes.
  8. Finish with Sour Cream and Lime: Stir in the sour cream and fresh lime juice. Let simmer gently for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
  9. Serve and Garnish: Ladle the chili into bowls. Top with shredded Monterey Jack cheese, extra sour cream, fresh cilantro, and sliced avocado if desired. Serve immediately with tortilla chips or crusty bread.

Notes

For best results, use room temperature cream cheese to avoid clumping. Hand-shred the chicken for better texture. The chili thickens as it sits; add a splash of broth if needed. Make ahead for even better flavor—it tastes great the next day. For a thicker chili, simmer uncovered for 10-15 minutes or mash additional beans.

Nutrition

Keywords: white chicken chili, creamy chili, green chiles, chicken chili, easy chili, crowd-pleaser, potluck recipe, weeknight dinner

Find it online: https://lolaspoon.com/creamy-white-chicken-chili-with-green-chiles-recipe/