Creamy White Chicken Chili with Green Chiles

You’ve Got to Try This Soul-Warming White Chicken Chili!

Hey food adventurers! Clara here, stirring up something magical in my cozy kitchen today. You know those chilly evenings when you crave a hug in a bowl? When gray skies beg for something vibrant? That’s exactly when this Creamy White Chicken Chili with Green Chiles & Cilantro becomes my culinary superhero. Forget bland “healthy” food—we’re talking tender chicken thighs swimming in velvety broth, plump beans, and that addictive kick of green chiles, all brightened up with zippy lime and fresh cilantro. It’s like sunshine for your tastebuds!

What makes this chili different? That sneaky cream cheese trick! By blending half the beans into silky oblivion and melting in cream cheese at the end, we get crazy creaminess without heavy cream. Plus, using chicken thighs instead of breasts? Game-changer! They stay juicy through simmering and soak up all the cumin-garlic goodness. This pot has saved me from countless “what’s for dinner?” meltdowns, and I swear it tastes even better the next day (meal prep win!). Whether you’re feeding a hungry crowd or stocking your freezer, this recipe is your new best friend. Ready to make your kitchen smell incredible? Grab your favorite Dutch oven—we’re diving in!

The Blizzard That Started My Chili Obsession

Picture this: It’s my first winter in Colorado, snowed in with grocery stores closed. My pantry held exactly four things: canned beans, frozen chicken, green chiles, and cream cheese. Desperation breeds creativity, right? I threw everything into a pot, praying for edible results. When that first spoonful of creamy, spicy goodness hit my tongue? Absolute magic! My roommate (now my taste-testing partner-in-crime) declared it “the best snow day invention since Netflix.”

Now, every time I make this chili, I’m transported back to that cozy kitchen, watching snow pile up while we slurped bowls by the window. It’s become my edible security blanket—the dish I make for new neighbors, sick friends, or whenever life needs extra comfort. Funny how kitchen accidents become family legends, isn’t it?

Your Flavor-Packed Arsenal

• 4 (15-oz) cans no-salt-added great northern beans – Rinsed and divided! We’ll blend half for creaminess and keep half whole for texture. Chef’s hack: If you forget to buy no-salt-added, just reduce added salt later!
• 2 tbsp neutral oil (canola or avocado) – Perfect for searing without overpowering. Olive oil works too, but might smoke at high heat.
• 2 lbs boneless, skinless chicken thighs – Non-negotiable for juicy bites! Breasts dry out, but thighs stay succulent. Trim excess fat if you prefer.
• 2 tsp ground cumin – Our flavor backbone! Toast it briefly with chicken for extra depth.
• 1 tsp salt, divided – We’ll layer seasoning. Start with ½ tsp on chicken, rest later.
• 3 cups chopped yellow onion (2 medium) – Sweetness base. Red onion works in a pinch.
• 10 garlic cloves, chopped (4 tbsp) – Yes, TEN! They mellow beautifully. Pre-minced? Use 2 tbsp.
• 4 cups unsalted chicken broth – Control your salt! Boxed or homemade both rock.
• 4 (4-oz) cans chopped green chiles, undrained – Mild heat and tang. Drain for less kick.
• 8 oz reduced-fat cream cheese – Cubed for quick melting. Full-fat works but makes it richer.
• 2 tbsp lime juice – Fresh squeezed only! Bottled tastes flat here.
• 1 cup loosely packed fresh cilantro leaves – Stir in at the end for maximum freshness. Hat? Use parsley.

Let’s Build Flavor Town!

1. Blend half the beans: In your blender, puree 2 cans of rinsed beans with 1 cup broth until silky-smooth. Why blend? This is our creamy secret weapon—no roux needed! Set this bean “cream” aside.

2. Sear the chicken: Heat oil in a Dutch oven over medium-high. Add chicken, cumin, and ½ tsp salt. Cook 6-8 minutes until golden (don’t crowd the pot—work in batches if needed!). Pro tip: That brown crust = FLAVOR GOLD. Remove chicken—it’ll finish cooking later.

3. Sauté aromatics: Same pot, add onions and garlic. Cook 5-6 minutes until soft and fragrant (scrape up those chicken bits!). If things stick, splash in broth. Watch garlic: Burnt garlic = bitter chili!

4. Build the chili: Stir in remaining whole beans, that luscious bean puree, remaining broth, green chiles (juice and all!), and cooked chicken. Bring to a lively simmer—not a boil!—stirring gently.

5. Make it creamy: Reduce heat to medium-low. Add cubed cream cheese. Stir slowly until completely melted (about 3 minutes). Simmer 10-15 minutes uncovered—this lets flavors marry and thickens slightly. Texture check: Too thick? Add broth. Too thin? Simmer longer.

6. Finish with lime and herbs: Off heat, stir in lime juice and cilantro. Critical step: Acid brightens everything! Taste—add more salt or lime if needed.

Creamy White Chicken Chili with Green Chiles

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• Author: clarawhitmore
• Total Time: 55 minutes
• Yield: 8-10 servings 1x
• Diet: Low Fat

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Description

A cozy and creamy white chicken chili featuring tender chicken thighs, white beans, green chiles, and cream cheese, brightened with fresh lime and cilantro.

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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
• Fresh cilantro for garnish

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Instructions

1. Heat neutral oil in a large pot over medium heat. Add chicken thighs, cumin, and half the salt. Cook until chicken is browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add chopped onions and garlic. Sauté until softened and fragrant, about 5 minutes.
3. Add 3 cans of rinsed beans (reserve 1 can), chicken broth, green chiles, and remaining salt. Stir to combine and bring to a simmer.
4. Add cooked chicken back into the pot and cook for 10 minutes to meld flavors.
5. Stir in cream cheese until fully melted and incorporated, creating a creamy texture.
6. Lightly mash one can of beans and stir into chili to thicken.
7. Remove from heat and stir in lime juice.
8. Serve hot, garnished with fresh cilantro.

Notes

• Use reduced-fat cream cheese for a lighter chili without sacrificing creaminess.
• Adjust heat level by choosing mild or hot green chiles.
• For thicker chili, mash more beans or simmer longer.
• Serve with toppings like avocado, sour cream, or shredded cheese if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup/Chili
• Method: Sautéing, Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 4g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 80mg

Keywords: white chicken chili, creamy chili, healthy chili, green chiles, comfort food

Bowl Up the Goodness!

Ladle this beauty into deep bowls. Top with extra cilantro, sliced avocado, a dollop of Greek yogurt (or sour cream), and a squeeze of lime. Crushed tortilla chips add crunch, while shredded Monterey Jack makes it decadent. For meal prep, store chili + toppings separately. Pro move: Serve with warm cornbread for dunking—heaven!

Make It Your Own!

• Turkey Twist: Swap chicken for ground turkey. Brown it first, then proceed.
• Vegan Vibes: Use jackfruit or extra beans instead of chicken, veggie broth, and vegan cream cheese.
• Spice Lover: Add 1 diced jalapeño with onions or ½ tsp chipotle powder with cumin.
• Instant Pot Shortcut: Sauté chicken/veggies in pot, add everything except cream cheese/lime/cilantro. Pressure cook 8 minutes. Stir in remaining ingredients.
• Corn & Sweet Potato: Add 1 cup corn and 1 diced sweet potato with the broth.

My Chili Confessions

This recipe evolved from that blizzard experiment! Early versions used flour for thickening (gummy) and chicken breasts (chalky). The bean-blend trick? Total happy accident when my blender was already dirty! Now, I double the batch religiously—it freezes like a dream. Funny story: Once subbed goat cheese for cream cheese during a grocery emergency… let’s just say it was… interesting. (Stick to cream cheese!). Also, my dog Beans (yes, named after legumes) goes nuts when I make this—he knows the smell!

Your Chili Questions, Solved!

Q: Can I use dried beans?
A: Absolutely! Soak 1.5 cups dried great northern beans overnight. Simmer until tender (1-2 hours), then proceed. Reserve 2 cups cooking liquid to replace broth.

Q: Why is my chili too thin/thick?
A: Thick? Add broth ¼ cup at a time. Thin? Uncover and simmer longer, or mash some beans against the pot. Remember—it thickens as it cools!

Q: Can I make it dairy-free?
A: Yes! Blend ½ cup raw cashews with the beans for creaminess, or use coconut cream instead of cream cheese (adds subtle sweetness).

Q: Help—it’s bland!
A: Boost flavor with: 1 tsp more cumin, extra lime juice, or ½ tsp smoked paprika. Always salt to taste at the end!

Nutrition Per Serving (1.5 cups):

Calories: ~420 • Protein: 32g • Carbs: 25g • Fat: 21g • Fiber: 7g • Sugar: 4g
Note: Toppings add extra calories. Using full-fat cream cheese increases fat to ~28g.

Time Notes:

Prep: 20 mins • Cook: 35 mins • Total: 55 mins