Creamy White Chicken Chili with Green Chiles

Hey There, Flavor Adventurer! Let’s Cozy Up with White Chicken Chili

Picture this: It’s drizzling outside, your favorite fuzzy socks are on, and you’re craving something that hugs your soul like a warm blanket. *That’s* the magic moment for this Creamy White Chicken Chili! Forget sad, beige health food—we’re making a pot of pure joy that’s creamy, zesty, and packed with tender chicken thighs, green chiles, and dreamy white beans. It’s the kind of meal that makes you sneak “just one more spoonful” straight from the pot (no judgment here!). I created this recipe during my “rebellious phase” against bland eating, and it’s become a reader favorite for good reason: it proves healthy food can be downright addictive. Grab your Dutch oven and let’s turn a gloomy day into a flavor fiesta!

How a Rainy Day & Empty Pantry Birthed My Favorite Chili

This chili’s origin story involves a near-empty fridge and sheer desperation! Years ago, during a surprise snowstorm in my tiny Austin apartment, I stared down two lonely chicken thighs, a can of green chiles, and half a block of cream cheese. “Chili?” my roommate scoffed. “With *white* beans?” But something magical happened. As the garlic sizzled and chiles bubbled, our kitchen filled with this insane savory perfume. When we finally dipped spoons into that creamy, lime-kissed pot? Silence. Then: “CLARA. This is stupid good.” Now, every time I make it, I’m back in that steamy kitchen, laughing as snow piled up outside, realizing the best recipes aren’t planned—they’re delicious little kitchen accidents waiting to happen.

Creamy White Chicken Chili with Green Chiles

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• Author: clarawhitmore
• Total Time: 50 mins
• Yield: 6-8 servings 1x

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Description

This cozy, flavor-packed white chili blends tender chicken thighs, creamy white beans, green chiles, and a velvety cream cheese finish. Fresh lime and cilantro add brightness for a satisfying bowl that’s perfect for chilly nights or easy meal prep.

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Ingredients

Scale 1x2x3x

4 (15-oz) cans no-salt-added great northern beans, rinsed and divided

2 tbsp neutral oil (canola or avocado)

2 lbs boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

2 tsp ground cumin

1 tsp salt, divided

3 cups chopped yellow onion (about 2 medium)

10 garlic cloves, chopped (4 tbsp)

4 cups unsalted chicken broth

4 (4-oz) cans chopped green chiles, undrained

8 oz reduced-fat cream cheese

2 tbsp lime juice

1 cup loosely packed fresh cilantro leaves

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Instructions

Blend half the beans: In a blender, puree 2 cans of beans with 1 cup of chicken broth until smooth. Set aside.

Sear the chicken: Heat oil in a large Dutch oven or pot over medium-high heat. Add chicken, cumin, and ½ tsp salt. Cook until browned and cooked through. Remove and set aside.

Sauté aromatics: Add onion and garlic to the pot and cook until softened, about 5–6 minutes.

Build the chili: Stir in remaining whole beans, pureed beans, remaining broth, green chiles, and cooked chicken. Bring to a simmer.

Make it creamy: Add cream cheese, stirring until melted and smooth. Simmer for 10–15 minutes to blend flavors.

Finish with lime and herbs: Stir in lime juice and cilantro before serving.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner

Nutrition

• Calories: 420
• Sugar: 4g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 32g

Your Flavor Dream Team (Plus Clever Swaps!)

• 4 (15-oz) cans no-salt-added great northern beans – Divided! We’ll blend half for creaminess. Chef’s tip: Cannellini or navy beans work too—just avoid mushy varieties!
• 2 tbsp neutral oil (canola or avocado) – Avocado’s my fave for high-heat searing without smoking.
• 2 lbs boneless, skinless chicken thighs – Thighs stay juicier than breasts! Swap: Shredded rotisserie chicken (add later to avoid overcooking).
• 2 tsp ground cumin – Our earthy backbone. Feeling fancy? Toast whole seeds and grind them fresh!
• 1 tsp salt, divided – We layer it. Trust the process!
• 3 cups chopped yellow onion – About 2 medium. No tears hack: Chill onions 10 mins before chopping!
• 10 garlic cloves, chopped – Yes, TEN! They mellow beautifully. Shortcut: 4 tbsp pre-mined garlic.
• 4 cups unsalted chicken broth – Control that salt! Vegetarian? Use veggie broth + extra cumin.
• 4 (4-oz) cans chopped green chiles, undrained – Mild heat + tangy brine. Spice lover? Add 1 diced jalapeño with onions!
• 8 oz reduced-fat cream cheese – Melts into velvety luxury. Dairy-free? Blend 1 cup raw cashews with broth until smooth.
• 2 tbsp lime juice – Brightens everything! Fresh-squeezed is non-negotiable for me.
• 1 cup fresh cilantro leaves – The confetti finish! Cilantro-haters: Swap flat-leaf parsley or basil.

Let’s Build Your Cozy Masterpiece (Pot-Stirring Stories Included!)

Step 1: Bean Blitz Magic
Drain and rinse ALL beans first (yes, even the ones staying whole!). Now, toss 2 cans into your blender with 1 cup broth. Blend until smoother than a jazz playlist—tiny flecks are fine! This secret weapon gives body without heavy cream. Pro hack: Use the broth from one can for extra bean flavor!

Step 2: Chicken Thigh Tango
Pat thighs DRY (crucial for browning!), then chop into 1-inch pieces. Heat oil in your heaviest pot over medium-high until it shimmers. Add chicken, cumin, and ½ tsp salt. Don’t crowd the pot—work in batches if needed! Sear 5-7 mins until golden but not cooked through. Remove chicken; it’ll finish later. Why thighs? They won’t dry out when simmered! That’s chef insurance.

Step 3: Aromatics Awakening
Same pot, lower heat to medium. Add onions and garlic—scrape up those tasty browned bits (aka “fond”)! Cook 5-6 mins until onions are soft and smell like heaven. If things stick, splash in 1 tbsp broth. Watch garlic: Burnt garlic = bitter chili. Stir constantly!

Step 4: The Big Chili Reunion
Time to reunite everyone! Add remaining whole beans, bean puree, leftover broth, green chiles (juice and all!), cooked chicken, and any accumulated juices. Stir like you mean it. Bring to a lively simmer—not a boil—then reduce heat. Bubbles should giggle, not erupt!

Step 5: Creamy Embrace
Cube cream cheese (so it melts faster!) and drop into the pot. Stir gently but persistently—it’ll look curdled at first but transform into silkiness in 3-4 mins. Simmer 10-15 mins uncovered. Thickness tip: Simmer longer for stew-like chili, add broth for soupier vibes.

Step 6: The Grand Finale
Kill the heat. Stir in lime juice and cilantro. Taste? Maybe another pinch of salt or lime squeeze? YOU’RE THE BOSS. Let it rest 5 mins—this lets flavors mingle like old friends.

Bowl Up the Goodness!

Ladle that creamy dream into deep bowls. Top with a confetti of extra cilantro, diced avocado for cool creaminess, and a cheeky extra lime wedge. Crushed tortilla chips add crunch, or go wild with pickled red onions! My move? Serve with warm cornbread for dunking. For meal prep, stash toppings separately—nobody likes soggy chips!

Shake It Up! 5 Delicious Twists

1. Verde Vortex: Blend 1 lb tomatillos with the beans for tangy green goodness.
2. “White Chicken Tortilla Soup”: Add 1 cup corn + extra broth. Top with crispy tortilla strips!
3. Pumpkin Power: Stir in ½ cup pumpkin puree with cream cheese—cozy fall vibes!
4. Instant Pot Express: Sauté chicken/onions in pot, then pressure cook everything (except lime/cilantro) 8 mins!
5. Vegan Wonder: Swap chicken for 2 cans rinsed chickpeas + 1 cup chopped mushrooms. Use cashew cream (see Ingredients).

Confessions from My Chili Pot

This recipe’s evolved more than my music taste! Originally, I used heavy cream (hello, 2015!), but blending beans was a GAME-CHANGER—same richness, more fiber. One hilarious fail? I once used hot green chiles by accident… let’s just say we needed gallons of milk! Now I keep antacids handy when testing spicy versions. Pro tip: This chili tastes BETTER day two. The cumin and chiles mingle into something magical overnight. If it thickens too much, just splash in broth when reheating. Also? I absolutely lick the spoon every single time. Zero regrets.

Your Chili Queries, Solved!

Q: Can I use chicken breasts?
A: You *can*, but thighs are juicier and more forgiving! If using breasts, reduce cook time by 5 mins and don’t overcook—they dry out faster than a puddle in Texas summer.

Q: Why did my cream cheese clump?
A️: Two tricks: 1) Cube it SMALL and 2) Temper it! Scoop ½ cup hot broth into a bowl, whisk in cream cheese until smooth, THEN stir into chili. No more curdles!

Q: Too spicy? Too mild?
A: For mild palates, use only 2 cans chiles. Spice seekers: Add 1 diced jalapeño with onions, or top with sliced serranos. Remember: You can add heat, but you can’t take it away!

Q: Can I freeze it?
A: Absolutely! Freeze BEFORE adding lime/cilantro. Thaw overnight, reheat gently, then stir in fresh lime/cilantro. Texture may thicken—just add broth!

Nourishment Notes (Because Glowing is the Goal!)

Per Serving (1.5 cups): Calories: ~420 | Protein: 32g | Carbs: 25g | Fiber: 7g | Sugar: 4g | Fat: 21g. Packed with protein from chicken and fiber-rich beans, this chili keeps you full for hours! Using reduced-fat cream cheese cuts saturated fat without sacrificing creaminess. Lime juice adds vitamin C—hello, immune boost!