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Quick Creamy White Chicken Chili with Green Chiles

creamy white chicken chili - featured image
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A quick and easy white chicken chili made with green chiles, cream cheese, and cannellini beans, ready in under 30 minutes. Perfect for busy weeknights, this one-pot meal is creamy, comforting, and packed with flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 2 cans (4 ounces each) diced green chiles
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened
  • ½ cup milk
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream (for topping)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Push the onions and garlic to one side of the pot. Place the chicken breasts in the center and season with salt and pepper. Cook for 4-5 minutes per side until golden brown.
  3. Add the diced green chiles (with their liquid), cumin, oregano, onion powder, and cayenne pepper (if using). Stir and cook for 1 minute to toast the spices.
  4. Pour in the chicken broth and add the drained cannellini beans. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes.
  5. Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot.
  6. In a small bowl, combine the softened cream cheese and milk. Stir until smooth. Pour into the pot and stir well. Simmer for 3-4 minutes until the chili thickens slightly.
  7. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper.
  8. Ladle into bowls and top with cilantro, Monterey Jack cheese, avocado, tortilla chips, and sour cream as desired. Serve immediately.

Notes

For best results, soften cream cheese before adding to avoid lumps. Use low-sodium broth to control saltiness. Let chili rest 5 minutes off heat before serving for best flavor. Leftovers keep 3-4 days in the fridge and freeze up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, quick chili, green chiles, weeknight dinner, one-pot meal

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