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Crowd-Pleasing White Chicken Chili with Green Chiles

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This creamy, slightly spicy white chicken chili with green chiles is the perfect crowd-pleaser. Made with simple ingredients like chicken, beans, cream cheese, and green chiles, it comes together in about 45 minutes and is ideal for gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) navy beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Tortilla chips or strips (for garnish)

Instructions

  1. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Toast the spices. Add the cumin, oregano, smoked paprika, and a pinch of salt to the pot. Stir constantly for about 30 seconds.
  4. Add the green chiles and broth. Pour in both cans of diced green chiles (with their liquid) and the chicken broth. Stir everything together, scraping up any remaining browned bits from the bottom of the pot. Bring the mixture to a boil.
  5. Return the chicken to the pot. Nestle the seared chicken breasts back into the liquid. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, until the chicken is cooked through and tender.
  6. Shred the chicken. Remove the chicken breasts from the pot and let them rest for 2-3 minutes. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  7. Add the beans and corn. Stir in the drained cannellini beans, navy beans, and frozen corn. Increase the heat to medium and bring the chili back to a gentle simmer. Let it cook for 5 minutes.
  8. Incorporate the cream cheese. Reduce the heat to low. Add the cubed cream cheese to the pot, one piece at a time, stirring gently after each addition, until completely melted (about 3-4 minutes).
  9. Thicken the chili. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the pot while stirring constantly. Let the chili simmer for 2-3 more minutes, until it thickens slightly.
  10. Taste and adjust. Adjust seasoning with salt, pepper, or a squeeze of lime juice as needed.

Notes

For best results, let cream cheese come to room temperature and add it piece by piece to avoid clumping. Toast the cumin for 30 seconds before adding liquid to enhance flavor. Use low-sodium broth to control saltiness. Shred chicken while warm for best texture. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, green chiles, creamy chili, crowd-pleasing chili, easy chili recipe

Find it online: https://sweetstirring.com/crowd-pleasing-white-chicken-chili-with-green-chiles/