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Creamy White Chicken Chili with Green Chiles – Easy 30-Minute Recipe

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This creamy white chicken chili with green chiles comes together in just 30 minutes using simple ingredients. It’s velvety smooth, perfectly seasoned, and a crowd-pleaser for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini beans or great Northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 8 ounces full-fat cream cheese, softened and cubed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, sliced jalapeños

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese.
  2. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, and 1 teaspoon cumin. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove to a plate and let rest.
  3. Reduce heat to medium and add remaining 1 tablespoon olive oil. Sauté the diced onion for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add remaining cumin, oregano, chili powder, and smoked paprika. Stir constantly for about 30 seconds until fragrant.
  5. Pour in chicken broth and scrape up browned bits. Add drained white beans and both cans of diced green chiles (with liquid). Stir and bring to a gentle simmer.
  6. Shred the rested chicken using two forks.
  7. Add shredded chicken back to the pot. Simmer for 5 minutes. Using an immersion blender, blend about half the soup directly in the pot (or transfer 2 cups to a regular blender, blend until smooth, and stir back in).
  8. Reduce heat to low. Add cubed cream cheese and stir until completely melted and incorporated, about 3-4 minutes.
  9. Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
  10. Ladle into bowls and top with desired toppings.

Notes

For a dairy-free version, use full-fat coconut milk instead of cream cheese. For a lower-carb option, reduce beans by half and add extra chicken. The chili thickens as it cools and even more overnight. When reheating, add a splash of broth or water to adjust consistency.

Nutrition

Keywords: white chicken chili, creamy chili, green chiles, 30-minute meal, easy dinner, weeknight dinner, comfort food

Find it online: https://cooksyla.com/creamy-white-chicken-chili-with-green-chiles-easy-30-minute-recipe/