Introduction

When you crave a bowl of hearty comfort food that’s both cozy and vibrant, Creamy White Chicken Chili with Green Chiles is the answer. Unlike traditional chili with a tomato base, this white chili features tender chicken, creamy beans, fire-roasted green chiles, warm spices, and a luscious creamy broth. It’s comforting yet light, spicy yet mellow, and perfect for family dinners, gatherings, or meal prep.

This dish beautifully balances creamy richness with zesty chili flavors. The green chiles add a subtle smoky heat without overpowering the palate, while the white beans provide heartiness and creaminess. The result is a chili that feels indulgent yet wholesome.

Why I Love This Recipe

I love this recipe because it’s quick, versatile, and crowd-pleasing. Unlike heavy red chili, this version feels a little lighter while still being satisfying. The green chiles give it depth and just enough spice, while the creamy base makes every spoonful feel luxurious.

Another reason I adore it is how easily it adapts—you can make it on the stovetop, in a slow cooker, or pressure cooker, and it works equally well with leftover rotisserie chicken or freshly cooked chicken breasts. It’s a perfect balance of comfort and convenience.

Why It’s a Must-Try Dish

This Creamy White Chicken Chili is a must-try because:

It’s comforting yet not too heavy.
The green chiles give a unique, smoky kick.
It’s one-pot and meal-prep friendly.
Can be made mild or spicy depending on taste.
Tastes even better the next day!

Preparation and Cooking Time

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

Servings and Nutrition

Servings: 6
Calories per Serving: ~350–400 kcal
Course: Main Course / Soup
Cuisine: American / Southwestern

Ingredients

For the Chili:

2 tbsp olive oil or butter
1 medium onion, diced
3 garlic cloves, minced
1 jalapeño, diced (seeds removed for less heat)
2 (4-oz) cans diced green chiles (mild or hot, depending on preference)
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
½ tsp smoked paprika
Salt and pepper, to taste
1 ½ lbs boneless, skinless chicken breasts (or thighs)
4 cups chicken broth
2 (15-oz) cans great northern beans or cannellini beans, drained and rinsed
1 (15-oz) can corn, drained (or 1 ½ cups frozen corn)
½ cup sour cream (or Greek yogurt)
½ cup heavy cream or half-and-half
Juice of 1 lime
¼ cup fresh cilantro, chopped

Optional Toppings:

Shredded Monterey Jack or Pepper Jack cheese
Avocado slices
Crushed tortilla chips
Fresh cilantro
Extra lime wedges

Cooking Directions

Step-by-Step Preparation Method:

Sauté aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and jalapeño; cook until softened (about 5 minutes).
- Stir in garlic and green chiles, cooking for another 1–2 minutes.
Season and add chicken:
- Stir in cumin, chili powder, oregano, smoked paprika, salt, and pepper.
- Add chicken breasts and chicken broth. Bring to a boil, then reduce to a simmer.
- Cook for 20–25 minutes, until chicken is cooked through.
Shred the chicken:
- Remove chicken, shred with two forks, then return it to the pot.
Add beans and corn:
- Stir in beans and corn, simmer for another 10 minutes to meld flavors.
Make it creamy:
- Reduce heat to low. Stir in sour cream, heavy cream, lime juice, and cilantro.
- Taste and adjust seasoning as needed.
Serve:
- Ladle into bowls, add desired toppings, and enjoy warm.

How to Serve

Serve hot with tortilla chips, cornbread, or warm flour tortillas.
Garnish with cheese, avocado, cilantro, and a squeeze of lime for extra brightness.
Perfect for game day, potlucks, or cozy family dinners.

Recipe Tips

Use rotisserie chicken for an even quicker version.
For thicker chili, mash some beans before adding the cream.
Don’t boil after adding sour cream/cream—keep it on low to prevent curdling.
Balance flavors with a squeeze of fresh lime at the end—it makes all the difference!

Variations

Spicy Version: Add extra jalapeños, chipotle peppers, or cayenne.
Cheesy Version: Stir in 1 cup shredded Monterey Jack for extra creaminess.
Dairy-Free Version: Use coconut milk or cashew cream instead of sour cream/heavy cream.
Slow Cooker Version: Add all ingredients (except dairy, lime, cilantro) to slow cooker. Cook on low 6–7 hours. Stir in cream, sour cream, lime, and cilantro before serving.
Pressure Cooker Version: Cook chicken, broth, beans, and spices in Instant Pot for 15 minutes. Shred chicken, then stir in cream, sour cream, lime, and cilantro.

Freezing and Storage

Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze cooled chili (without dairy) in containers for up to 3 months. Add cream/sour cream when reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add extra broth if it thickens too much.

Special Equipment Needed

Large pot or Dutch oven
Wooden spoon
Two forks (for shredding chicken)
Ladle for serving

FAQ

Q: Can I use rotisserie chicken instead of raw chicken?
Yes! Just skip the simmering step, add shredded chicken directly, and cook until heated through.

Q: Can I make this chili vegetarian?
Yes, substitute chicken with extra beans or tofu and use vegetable broth.

Q: What type of beans are best?
Great northern beans, cannellini, or navy beans work perfectly.

Q: Can I make it ahead of time?
Absolutely—it tastes even better the next day as the flavors meld.

Conclusion

Creamy White Chicken Chili with Green Chiles is the ultimate bowl of cozy comfort with a Southwestern twist. It’s creamy, hearty, and flavorful with just the right kick from green chiles. Whether you’re cooking for family, meal prepping, or serving a crowd, this chili will quickly become one of your go-to recipes. Pair it with tortilla chips or cornbread, and you’ve got a wholesome, soul-warming meal.