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Creamy White Chicken Chili with Green Chiles

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This creamy white chicken chili with green chiles is a quick and easy one-pot wonder that delivers rich, velvety texture and deep flavor. Perfect for busy weeknights or lazy Sundays, it’s a comforting bowl that’s sure to become a family favorite.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cubed
  • 2 cans (4 ounces each) diced green chiles, mild or medium heat
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add cubed cream cheese to the pot with onions and garlic. Stir constantly for 2-3 minutes until melted and smooth.
  3. Stir in diced green chiles (with liquid), cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute to toast spices.
  4. Slowly pour in chicken broth while stirring continuously. Bring to a gentle simmer.
  5. Place chicken breasts or thighs into the simmering broth, ensuring they are mostly submerged. Reduce heat to medium-low, cover, and cook for 15-20 minutes until chicken is cooked through (internal temperature 165°F).
  6. Transfer cooked chicken to a cutting board. Let rest for 2-3 minutes, then shred with two forks.
  7. Return shredded chicken to the pot. Stir in drained white beans and corn. Simmer for 5-7 minutes to meld flavors. Add a splash of broth if too thick.
  8. Remove pot from heat. Stir in fresh lime juice and half the chopped cilantro. Season with salt and pepper to taste.
  9. Ladle chili into bowls and garnish with remaining cilantro, extra lime, and optional toppings like shredded cheese, avocado, or sour cream.

Notes

For best results, use Philadelphia cream cheese for smooth melting. To thicken chili, mash one can of white beans before adding. This chili tastes even better the next day. For a dairy-free version, use dairy-free cream cheese. For extra flavor, use bone-in chicken thighs.

Nutrition

Keywords: creamy white chicken chili, green chiles, white chili, chicken chili, easy chili, one-pot chili, comfort food

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