Print

Easy White Chicken Chili with Green Chiles

easy white chicken chili with green chiles - featured image
Print Recipe

This creamy white chicken chili with green chiles is a quick and easy one-pot meal that comes together in about 30 minutes. It’s packed with protein and fiber, and the secret to its silky texture is blending some of the beans with broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 3 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 large lime, juiced
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla chips, extra cilantro, lime wedges

Instructions

  1. Season and cook the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and 1 teaspoon of the cumin. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. The chicken won’t be cooked through yet. Transfer to a plate and set aside.
  2. Sauté the aromatics: In the same pot, add another tablespoon of olive oil if needed. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the spices: Add the remaining cumin, oregano, garlic powder, and smoked paprika. Stir constantly for about 30 seconds until the spices smell fragrant and toasty.
  4. Add the liquid and beans: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the drained white beans and diced green chiles. Stir to combine.
  5. Blend for creaminess: Use an immersion blender to blend about 1.5 cups of the beans and broth mixture right in the pot, leaving plenty of whole beans for texture. If using a regular blender, carefully transfer about 1.5 cups of the mixture to the blender (let it cool for a minute first), blend until smooth, then stir it back in.
  6. Shred the chicken and add it back: While the chili simmers, shred the partially cooked chicken using two forks. Add the shredded chicken back to the pot along with any accumulated juices.
  7. Simmer: Bring the chili to a gentle simmer and cook for 10 minutes, stirring occasionally. If the chili seems too thick, add a splash more broth. Too thin? Let it simmer a few minutes longer.
  8. Add the cream cheese and finish: Reduce the heat to low. Add the cubed cream cheese and stir until completely melted and incorporated. Turn off the heat and stir in the lime juice and chopped cilantro.
  9. Taste and adjust: Taste the chili and adjust the seasoning. Add another pinch of salt and a squeeze more lime if needed.

Notes

For a dairy-free version, skip the cream cheese and blend an extra cup of beans with the broth. This chili improves overnight and freezes well for up to 3 months. If using rotisserie chicken, add 3 cups shredded chicken in step 6 instead of cooking raw chicken.

Nutrition

Keywords: white chicken chili, green chiles, easy chili, one-pot meal, comfort food, chicken chili, creamy chili

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