White Chicken Chili with Green Chiles

White Chicken Chili with Green Chiles is a warm, comforting, and creamy spin on the traditional chili recipe, replacing the usual red tomatoes and beef with tender chicken, white beans, and green chiles. The result is a flavorful, hearty bowl of chili that’s light in color but bold in taste. This dish blends smoky spices, creamy broth, and just the right touch of heat from the green chiles to create a perfect balance of comfort and freshness.

Unlike classic red chili, this version feels a little lighter yet just as satisfying. It’s the kind of dish that fills your kitchen with a mouthwatering aroma and warms you from the inside out. Whether it’s a chilly winter evening or a casual weeknight dinner, White Chicken Chili brings together everything you love about comfort food—flavor, warmth, and simplicity.

Why I Love This Recipe

I love this White Chicken Chili because it’s one of those dishes that feels wholesome and deeply satisfying without being heavy. The combination of creamy broth, mild spice, and tender shredded chicken is irresistible. The green chiles add a subtle heat and tanginess that brighten up the entire dish, while the beans give it a hearty, silky texture.

What makes me especially love this recipe is its versatility—it’s easy to make ahead, reheats beautifully, and tastes even better the next day. It’s one of those comforting meals that feels like a warm hug in a bowl, whether you’re serving it to family or guests.

Why It’s a Must-Try Dish

This White Chicken Chili is a must-try because it offers a refreshing change from traditional chili while keeping all the qualities that make chili so beloved. It’s:

• Hearty yet light: Perfect for those who want a filling meal without the heaviness of beef-based chili.
• Full of flavor: Green chiles, cumin, and garlic add depth without overwhelming heat.
• Creamy and comforting: The broth is luscious, especially with a touch of cream or cheese stirred in.
• Meal prep friendly: It stores and freezes well, making it great for busy weeks.
• Customizable: You can make it mild or spicy, thick or brothy—whatever suits your taste.

It’s a cozy, family-friendly dish that’s both nourishing and delicious, a perfect balance of simplicity and comfort.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Calories

• Servings: 6
• Calories: Approximately 370 calories per serving

Course and Cuisine

• Course: Main Course / Soup
• Cuisine: American / Southwestern

Ingredients

For the Chili:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
• 4 cups chicken broth (low sodium preferred)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon ground coriander
• Salt and black pepper to taste
• ½ cup frozen or canned corn (optional)
• ½ cup sour cream or heavy cream (for creaminess)
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

Optional Toppings:

• Shredded Monterey Jack or Pepper Jack cheese
• Sliced jalapeños
• Diced avocado
• Fresh cilantro
• Crushed tortilla chips or strips
• Lime wedges

Cooking Directions

1. Cook aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and sauté for 30 seconds.
2. Add chicken and spices: Add chicken breasts to the pot, then sprinkle in cumin, chili powder, oregano, coriander, salt, and pepper. Sear the chicken lightly on both sides.
3. Add broth and chiles: Pour in the chicken broth and diced green chiles. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
4. Shred the chicken: Remove the chicken and shred it using two forks. Return it to the pot.
5. Add beans and corn: Stir in the beans and corn. Simmer for another 10 minutes to allow flavors to blend.
6. Make it creamy: Stir in sour cream or heavy cream and lime juice. Mix well and heat gently—do not boil.
7. Finish and serve: Stir in fresh cilantro and adjust seasoning to taste. Serve hot with desired toppings.

Step-by-Step Preparation Method

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat.
Step 2: Sauté diced onion until translucent, then add minced garlic.
Step 3: Add chicken breasts and sprinkle with seasonings. Lightly sear on both sides.
Step 4: Pour in chicken broth and green chiles. Simmer for about 20 minutes.
Step 5: Remove chicken, shred it, and return it to the pot.
Step 6: Stir in beans and corn, simmering for 10 more minutes.
Step 7: Add sour cream or heavy cream and lime juice; stir gently to combine.
Step 8: Top with cheese, avocado, cilantro, or tortilla chips before serving.

How to Serve

Serve White Chicken Chili hot in large bowls topped with shredded cheese, avocado, and fresh cilantro. Add a squeeze of lime juice and a few crushed tortilla chips for crunch. It pairs beautifully with cornbread, warm flour tortillas, or a fresh green salad for a complete meal.

Recipe Tips

• For richer flavor: Use rotisserie chicken or a mix of breast and thigh meat.
• To thicken the chili: Mash some of the beans before adding them back into the pot.
• Adjust spice: Add extra green chiles or a pinch of cayenne for more heat.
• Don’t boil after adding cream: This prevents curdling and keeps the texture smooth.
• Make ahead: The flavors deepen overnight, making it even tastier the next day.

Variations

• Slow Cooker Version: Add all ingredients except cream and lime juice to a slow cooker. Cook on LOW for 6–7 hours, shred the chicken, then stir in cream and lime before serving.
• Spicy Hatch Chile Version: Use roasted Hatch chiles instead of canned green chiles for a smoky depth.
• Keto-Friendly: Skip the beans and add extra chicken and cauliflower florets.
• Dairy-Free: Replace sour cream with coconut cream or omit for a broth-based version.
• Vegetarian Version: Substitute the chicken with extra beans or tofu and use vegetable broth.

Freezing and Storage Time

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months in freezer-safe containers. Leave a little room for expansion.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if it thickens.
• Avoid freezing with cream: If you plan to freeze, add the cream only after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or ladle
• Tongs or two forks for shredding chicken

Conclusion

White Chicken Chili with Green Chiles is a cozy, creamy, and irresistibly flavorful dish that’s sure to become a family favorite. Its balance of tender chicken, hearty beans, and mild heat from green chiles creates a satisfying and comforting meal perfect for any season.

Whether served on a cold evening or as part of a casual dinner with friends, this dish delivers the perfect blend of warmth, richness, and freshness. Easy to prepare, customizable, and always delicious, this White Chicken Chili proves that comfort food can be both wholesome and full of vibrant flavor.

Print Recipe

White Chicken Chili with Green Chiles

Author: Laura Bennett Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 370 calories per serving

Description

White Chicken Chili with Green Chiles is a warm, comforting, and creamy spin on the traditional chili recipe, replacing the usual red tomatoes and beef with tender chicken, white beans, and green chiles.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chili:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 2 (4-ounce)
• 2 (15-ounce)
• 4 cups chicken broth (low sodium preferred)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon ground coriander
• Salt and black pepper to taste
• ½ cup frozen or canned corn (optional)
• ½ cup sour cream or heavy cream (for creaminess)
• 1 of Juice lime
• 2 tablespoons fresh cilantro, chopped

Optional Toppings:

• Shredded Monterey Jack or Pepper Jack cheese
• Sliced jalapeños
• Diced avocado
• Fresh cilantro
• Crushed tortilla chips or strips
• Lime wedges

Instructions

1. Cook aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and sauté for 30 seconds.
2. Add chicken and spices: Add chicken breasts to the pot, then sprinkle in cumin, chili powder, oregano, coriander, salt, and pepper. Sear the chicken lightly on both sides.
3. Add broth and chiles: Pour in the chicken broth and diced green chiles. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
4. Shred the chicken: Remove the chicken and shred it using two forks. Return it to the pot.
5. Add beans and corn: Stir in the beans and corn. Simmer for another 10 minutes to allow flavors to blend.
6. Make it creamy: Stir in sour cream or heavy cream and lime juice. Mix well and heat gently—do not boil.
7. Finish and serve: Stir in fresh cilantro and adjust seasoning to taste. Serve hot with desired toppings.

Keywords: White Chicken Chili with Green Chiles