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Creamy White Chicken Chili with Green Chiles

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A cozy, creamy white chicken chili with a subtle spicy kick from green chiles, perfect for comforting meals on chilly days. This easy homemade recipe combines tender chicken, beans, and spices in a smooth, flavorful broth.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern beans)
  • 1 can (4 oz) diced green chiles (mild or medium heat)
  • 3 cups low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 1 tbsp olive oil
  • ½ cup sour cream or Greek yogurt (optional, for topping)
  • A handful fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Finely chop the onion, garlic, and jalapeño (if using).
  2. Heat olive oil in a medium to large heavy-bottomed pot over medium heat. Add onion and jalapeño and sauté until softened and translucent, about 5 minutes.
  3. Add garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. Stir in cumin, oregano, chili powder, and cayenne pepper. Toast spices with aromatics for 1-2 minutes to release oils and deepen flavor.
  5. Pour in chicken broth and scrape browned bits from the bottom of the pot. Add drained beans and diced green chiles. Bring to a gentle simmer.
  6. Stir in shredded chicken and softened cream cheese. Lower heat to medium-low and simmer uncovered for about 15 minutes, stirring occasionally until cream cheese melts and chili thickens.
  7. Season with salt and pepper to taste. Add extra cayenne or hot sauce if desired. Simmer for another 2-3 minutes.
  8. Stir in chopped fresh cilantro just before serving. Optionally, top with sour cream or Greek yogurt.

Notes

Use rotisserie chicken to save time and add flavor. Soften cream cheese at room temperature before adding to avoid lumps. Toast spices with aromatics for deeper flavor. Adjust heat by adding jalapeño or cayenne slowly. If chili is too thick, add broth or water to loosen. For smoother texture, blend a portion but leaving some chunkiness is preferred. Leftovers taste better the next day and can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

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

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