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Creamy White Chicken Chili with Green Chiles

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A comforting and creamy white chicken chili featuring tender chicken, white beans, and mild green chiles, perfect for cozy meals and easy weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), shredded or diced
  • 2 cans (15 oz / 425g each) white beans, drained and rinsed (cannellini or great northern beans)
  • 1 can (4 oz / 115g) diced green chiles (mild or medium heat)
  • 3 cups (720ml) chicken broth (low-sodium recommended)
  • 1 cup (240ml) half-and-half or whole milk (for dairy-free, use coconut milk or almond milk)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder (optional)
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • A handful fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, crispy tortilla strips

Instructions

  1. Prep your ingredients by dicing the onion, mincing the garlic, and shredding or dicing the cooked chicken breasts.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent and soft, about 4 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the cumin, oregano, chili powder, salt, and black pepper. Toast the spices for about 30 seconds.
  5. Add the shredded chicken and stir to coat with the spices and aromatics.
  6. Pour in the chicken broth, drained white beans, and diced green chiles. Stir to combine and bring to a gentle simmer.
  7. Let the chili simmer uncovered for about 15 minutes to meld flavors.
  8. If desired, partially blend the chili with an immersion blender, pulsing a few times to mash some beans and thicken the broth. Skip this step for a chunkier texture.
  9. Stir in the half-and-half or chosen creamy substitute. Heat through gently without boiling to prevent curdling.
  10. Taste and adjust seasoning as needed.
  11. Remove from heat and sprinkle with fresh chopped cilantro.
  12. Serve immediately with lime wedges and optional toppings like shredded cheddar, sour cream, diced avocado, or crispy tortilla strips.

Notes

If chili is too thick, add more broth or water. If too thin, simmer longer uncovered. Use rotisserie chicken as a shortcut. Add salt gradually and taste as it cooks. Blending part of the chili creates a creamy texture without losing chunkiness.

Nutrition

Keywords: white chicken chili, creamy chili, green chiles, easy chili recipe, comfort food, weeknight dinner, chicken chili

Find it online: https://wigglebite.com/creamy-white-chicken-chili-recipe-easy-cozy-meals-with-green-chiles/