There’s something deeply comforting about a warm, hearty bowl of chili on a chilly evening. White Chicken Chili with Green Chiles brings that comfort to a whole new level, combining tender shredded chicken, creamy beans, and just the right amount of heat from green chiles. Perfect for cozy family dinners, casual weekend gatherings, or even meal prep for busy weekdays, this recipe satisfies both the craving for comfort food and the desire for something wholesome and flavorful.
The inspiration for this chili comes from a blend of Southwestern flavors and traditional comfort cuisine. Unlike classic tomato-based chili, this version is lighter in color yet rich in taste, offering a creamy, mildly spicy alternative that everyone can enjoy. Many home cooks have passed down variations of white chili, and this recipe is my take on creating a dish that’s both accessible and irresistibly satisfying. Its creamy texture, bright green chiles, and savory aroma make it a dish that draws people into the kitchen and keeps them coming back for seconds.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional, for heat)
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2 cups cooked, shredded chicken (rotisserie or poached)
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2 (4-ounce) cans diced green chiles
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3 cups low-sodium chicken broth
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2 (15-ounce) cans white beans, drained and rinsed
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1/2 cup sour cream or Greek yogurt
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1/2 cup shredded Monterey Jack cheese
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Directions
1. Prepare the Aromatics
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, add the diced onion and sauté for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent. This process releases the natural sugars in the onions, creating a subtly sweet base that perfectly complements the savory spices to come.
Next, add the minced garlic to the pot. Cook for an additional 30 seconds to a minute, just until the garlic becomes fragrant. Be careful not to let it brown or burn, as burnt garlic can impart a bitter taste. This small step is crucial for building a robust, layered flavor that forms the foundation of the chili.
Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper if you desire a touch of heat. Stir constantly for about one minute to allow the spices to toast gently. Toasting the spices unlocks their essential oils, enhancing their aroma and depth of flavor. At this stage, your kitchen will fill with a warm, inviting scent that hints at the comforting dish to come. This is also a great opportunity to taste the spice mixture—adjust any seasonings according to your preference before moving on.
2. Add the Chicken and Green Chiles
Once the aromatics and spices are fragrant and perfectly blended, it’s time to incorporate the shredded chicken. Stir the chicken into the pot, making sure each piece is coated evenly with the spice mixture. Coating the chicken thoroughly ensures that every bite is infused with flavor, from the first spoonful to the last.
Next, add the diced green chiles. Stir them gently into the chicken and aromatics, ensuring they are evenly distributed throughout the chili. The green chiles bring a mild heat and a slightly tangy flavor that balances the richness of the chicken and beans. This step marks a turning point in the recipe, as the chili begins to take shape. The combination of tender chicken and subtly zesty chiles sets the stage for a comforting, hearty dish that is both satisfying and bright in flavor.
Take a moment to savor the aroma at this stage—the mingling of chicken, spices, and chiles is truly irresistible and will make it hard to wait until the chili is finished.
3. Incorporate the Broth and Beans
Pour in the chicken broth slowly, ensuring that all ingredients are submerged. Bring the mixture to a gentle boil, then immediately reduce the heat to low and let it simmer for about 15 minutes. Simmering allows the flavors to meld, letting the spices, chicken, and chiles harmonize into a cohesive and flavorful base.
Carefully add the drained and rinsed white beans to the pot. Stir gently to prevent the beans from breaking apart. White beans are essential for providing a creamy texture and hearty bite, contributing to the chili’s overall richness without overpowering the other flavors. Continue to simmer the chili for an additional 10 minutes, giving the beans time to absorb some of the flavorful broth and spices. This slow melding process is what makes the chili deeply satisfying and comforting.
During this time, you can taste the chili and adjust seasoning as needed, adding a pinch of salt or black pepper to fine-tune the flavor.
4. Finish with Creaminess and Cheese
Once the chili has simmered and all flavors have combined beautifully, remove the pot from the heat. Stir in the sour cream or Greek yogurt to add a smooth, creamy layer that softens any sharpness from the spices while enriching the overall texture. The creaminess is what sets this chili apart from traditional versions, giving it a luxurious mouthfeel that makes each spoonful indulgent.
Next, fold in the shredded Monterey Jack cheese, allowing it to melt fully into the chili. The cheese contributes a velvety richness that complements the tender chicken and beans, creating a comforting, satisfying dish that’s hard to resist. Taste the chili one final time and adjust seasoning with salt and black pepper, ensuring a perfectly balanced, savory, and creamy flavor profile.
5. Garnish and Serve
Ladle the white chicken chili into individual bowls, taking care to showcase its creamy texture and vibrant green chiles. Garnish with freshly chopped cilantro for a pop of color and freshness. Serve alongside lime wedges for a zesty touch that brightens the overall flavor. Optional additions like diced avocado, extra shredded cheese, or crushed tortilla chips provide texture and additional layers of flavor, making each bowl unique and customizable.
The visual appeal of this dish is just as important as its flavor. The contrast of the bright green chiles against the creamy white base creates an inviting and photogenic bowl that’s perfect for sharing with family, friends, or even on social media. Each step of the preparation—from sautéing the aromatics to the final garnishes—ensures that the chili is rich, flavorful, and visually appealing, making it an ideal centerpiece for any meal.
Tips for the Perfect White Chicken Chili
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Use Rotisserie Chicken: For a quick shortcut without sacrificing flavor, shredded rotisserie chicken works wonderfully. It’s already cooked, seasoned lightly, and tender.
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Adjust the Heat: The green chiles provide mild heat, but you can add more cayenne pepper or a few diced jalapeños if you prefer a spicier chili.
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Creaminess Matters: Using sour cream or Greek yogurt at the end ensures the chili is rich without being heavy. Stir it in off the heat to avoid curdling.
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Make Ahead and Freeze: This chili keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Just thaw and reheat gently.
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Pairing Suggestions: Serve with warm cornbread, tortilla chips, or a simple side salad. The mild, creamy chili complements a variety of side dishes.
Variations to Try
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Vegetarian Version: Replace the chicken with extra white beans, cannellini beans, or chickpeas. Use vegetable broth instead of chicken broth.
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Spicy Kick: Add chopped green jalapeños, roasted poblano peppers, or even a dash of hot sauce for more heat.
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Cheesy Layers: Mix in pepper jack cheese instead of Monterey Jack for a slightly spicier, more complex flavor.
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Slow Cooker Option: Sauté the onions, garlic, and spices first, then transfer everything to a slow cooker. Cook on low for 4–6 hours, adding sour cream and cheese just before serving.
Why This White Chicken Chili Stands Out
What makes this White Chicken Chili with Green Chiles unique is its perfect balance of flavor and texture. Unlike tomato-based chilis, the creamy white base allows the green chiles and spices to shine without overwhelming your palate. The white beans provide a comforting heft, while the chicken ensures a protein-rich, filling dish.
This recipe is versatile enough to serve at family dinners, potlucks, or casual get-togethers. It’s approachable for cooks of all skill levels, yet the flavor profile is sophisticated enough to impress guests. The combination of warmth, creaminess, and subtle spice makes it a dish people want to share and come back to repeatedly.
Serving Suggestions
For a complete meal, consider pairing the chili with:
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Cornbread or Corn Muffins: Slightly sweet bread pairs perfectly with the mildly spicy, savory chili.
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Tortilla Chips: Adds a crunchy texture that contrasts nicely with the creamy chili.
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Fresh Salad: A crisp, green salad balances the richness of the chili.
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Rice or Quinoa: Serve over cooked grains for a heartier, filling meal.
Additionally, garnishes like fresh cilantro, diced avocado, lime wedges, or extra shredded cheese allow each diner to personalize their bowl, making the meal interactive and fun.
Health Benefits
While indulgent and comforting, this chili also has nutritional perks:
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High in Protein: Chicken and beans provide a healthy dose of protein to keep you full and satisfied.
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Fiber-Rich: White beans are an excellent source of dietary fiber, supporting digestive health.
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Low in Fat: Using olive oil and opting for Greek yogurt over heavy cream keeps the fat content reasonable.
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Vitamins and Minerals: Green chiles and fresh garnishes add vitamins A and C, potassium, and antioxidants.
This combination makes the chili a wholesome, nourishing option without sacrificing flavor.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes! It tastes even better the next day as the flavors continue to meld. Store in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months.
Can I use canned chicken instead of shredded chicken?
While possible, shredded rotisserie or poached chicken gives better texture and flavor. Canned chicken may become dry or overly salty.
Is this chili spicy?
It’s mildly spicy by default, thanks to green chiles. You can adjust heat by adding cayenne, jalapeños, or hot sauce.
Can I make it dairy-free?
Yes. Substitute sour cream with dairy-free yogurt or cashew cream, and choose a plant-based cheese alternative.
White Chicken Chili with Green Chiles Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A warm, hearty bowl of white chicken chili is perfect for cozy evenings, casual family dinners, or weekend gatherings. This version combines tender shredded chicken, creamy white beans, and mild green chiles for a flavorful and comforting meal. Its creamy texture and subtle spice make it an approachable yet satisfying dish that will keep everyone coming back for seconds.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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2 cups cooked, shredded chicken (rotisserie or poached)
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2 (4-ounce) cans diced green chiles
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3 cups low-sodium chicken broth
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2 (15-ounce) cans white beans, drained and rinsed
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1/2 cup sour cream or Greek yogurt
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1/2 cup shredded Monterey Jack cheese
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in cumin, chili powder, smoked paprika, and cayenne pepper. Stir constantly for about a minute to toast the spices.
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Stir in the shredded chicken, coating each piece with the spices. Add the diced green chiles and mix until evenly distributed.
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Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes. Add the drained white beans and simmer for another 10 minutes.
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Remove from heat and stir in the sour cream or Greek yogurt. Fold in the shredded Monterey Jack cheese until melted. Adjust seasoning with salt and black pepper.
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Ladle into bowls and garnish with chopped cilantro. Serve with lime wedges and optional toppings such as diced avocado, extra cheese, or crushed tortilla chips.
Notes
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Rotisserie chicken can be used for convenience.
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Adjust spiciness with cayenne or jalapeños.
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Pairs well with cornbread, tortilla chips, or a fresh salad.
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Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
