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Easy Creamy White Chicken Chili with Green Chiles

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This Easy Crockpot White Chicken Chili with Green Chiles is a comforting, creamy chili made with simple ingredients like chicken, green chiles, white beans, and cream cheese. It’s a set-it-and-forget-it meal that delivers big flavor with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 medium)
  • 2 (4-ounce) cans diced green chiles
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 ounces cream cheese, softened
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Juice of 1 lime

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the top. Pour in the green chiles (with their liquid) and the drained, rinsed beans. Sprinkle the cumin, oregano, salt, and pepper over everything. Pour the chicken broth around the chicken—try not to rinse the spices off the chicken. Give it a gentle stir.
  3. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken reaches 165°F internally and shreds easily with a fork.
  4. Shred the chicken: Carefully remove the chicken breasts to a cutting board. Let them rest for a minute, then use two forks to shred the meat. Alternatively, shred it right in the pot using a hand mixer on low speed. Return the shredded chicken to the pot.
  5. Thicken and cream: Scoop out about 1 cup of the beans and a little broth from the pot. Use an immersion blender (or a fork) to mash them into a rough paste. Stir this back into the chili. Then add the softened cream cheese. Stir until it melts completely into the chili.
  6. Finish and serve: Stir in the fresh cilantro and lime juice. Taste and adjust salt or pepper. Ladle into bowls and add your favorite toppings.

Notes

If the chili seems too thick after adding the cream cheese, stir in a splash of extra broth or water. If it seems too thin, mash another half-cup of beans and stir them in. The lime juice really wakes up the flavors—do not skip it. Softened cream cheese is key; let it sit on the counter for 15 minutes before adding. This chili can sit on warm for an extra hour without issue. Leftovers taste even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, green chiles, easy chili, slow cooker chili, weeknight dinner

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