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Easy Creamy White Chicken Chili with Green Chiles

creamy white chicken chili with green chiles - featured image
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This creamy white chicken chili with green chiles is quick, easy, and made with simple ingredients. It’s the perfect comfort food for busy weeknights, delivering deep flavor without heavy cream.

Ingredients

Scale
  • 3 cups (about 1 lb) cooked chicken, shredded
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 4 cups (32 oz) low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • 1 tablespoon lime juice (from about half a lime)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, diced avocado, tortilla strips, sour cream

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the spices: Stir in 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika. Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Add the broth and beans: Pour in 4 cups low-sodium chicken broth. Add 1 can of the drained white beans (reserve the other can for later). Stir and bring to a gentle boil.
  4. Blend part of the chili: Use an immersion blender to blend the soup directly in the pot until mostly smooth but still with a few chunks. If using a regular blender, carefully transfer about half the soup, blend until smooth, then return to the pot.
  5. Add the remaining beans and cream cheese: Stir in the second can of white beans and 4 oz softened cream cheese. Whisk or stir until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  6. Add the chicken and green chiles: Stir in 3 cups shredded cooked chicken and 2 cans diced green chiles. Bring to a gentle simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally.
  7. Finish with lime and cilantro: Remove from heat. Stir in 1 tablespoon lime juice and ¼ cup chopped fresh cilantro. Taste and adjust salt and pepper.
  8. Serve and garnish: Ladle into bowls and top with shredded Monterey Jack cheese, diced avocado, tortilla strips, fresh cilantro, or a squeeze of extra lime. Serve hot.

Notes

Don’t skip the blending step—it creates the creamy texture without heavy cream. Let cream cheese come to room temperature for smooth melting. Use low-sodium broth and beans to control salt. Bloom cumin in hot oil for deeper flavor. Avoid boiling after adding cream cheese to prevent graininess. Shred chicken instead of chopping for better texture.

Nutrition

Keywords: white chicken chili, creamy chili, green chiles, easy chili, weeknight dinner, comfort food, gluten-free

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