Print

Easy White Chicken Chili with Green Chiles

white chicken chili with green chiles - featured image
Print Recipe

This creamy, tangy white chicken chili comes together in about 30 minutes using simple pantry ingredients. It’s the ultimate comfort food for cozy nights, perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (4 ounces each) diced green chiles
  • 3 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large lime, juiced
  • 2 tablespoons extra virgin olive oil
  • ½ cup fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving)
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, tortilla chips, diced red onion

Instructions

  1. Season the chicken breasts with salt and pepper on both sides. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken to a plate and let it rest for 5 minutes. Once cool enough to handle, shred it with two forks.
  2. In the same pot, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, cumin, oregano, and smoked paprika. Stir constantly for 30-60 seconds until fragrant.
  3. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the drained white beans and the diced green chiles (with their liquid). Stir everything together. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
  4. Using an immersion blender, blend about half of the chili right in the pot until slightly chunky. If using a regular blender, carefully scoop out about 2 cups of the chili (mostly beans and broth) and blend until smooth, then stir it back into the pot.
  5. Stir the shredded chicken back into the pot. Let it simmer for another 5 minutes. Taste and adjust seasoning.
  6. Turn off the heat and stir in the fresh lime juice. Let the chili sit for 5 minutes before serving. Serve hot with desired toppings.

Notes

For extra creaminess, stir in ½ cup heavy cream or full-fat coconut milk at the end. For a spicier version, add 1-2 diced jalapeños with the onion or use hot green chiles. To make vegetarian, skip the chicken and use 3 cans of beans and vegetable broth. This chili freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, green chiles, easy chili, comfort food, quick dinner, weeknight meal

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