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Best Easy White Chicken Chili with Green Chiles

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A quick and easy white chicken chili that comes together in about 30 minutes, featuring tender chicken, creamy beans, and a gentle heat from green chiles. Perfect for busy weeknights or cozy fall evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles (mild or medium)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 3 (15-ounce) cans cannellini beans or great northern beans, drained and rinsed
  • 3 cups cooked, shredded chicken (from a rotisserie chicken or leftover cooked chicken breasts)
  • 1 cup frozen corn kernels
  • 1/2 cup sour cream (full-fat recommended)
  • 1/4 cup fresh lime juice (about 2 limes)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or pepper jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Extra lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
  2. Add the minced garlic, cumin, oregano, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
  3. Add both cans of green chiles (with their liquid) and stir. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the chicken broth and bring to a gentle boil. Scrape up any browned bits from the bottom of the pot. Reduce heat to medium-low and simmer for 5 minutes.
  5. Reserve about 1 cup of the drained beans and set aside. Add the remaining beans to the pot and stir. Simmer for another 5 minutes.
  6. Using an immersion blender, carefully puree about half of the chili right in the pot until creamy with some texture remaining. (Alternatively, transfer about 2 cups of the chili to a regular blender, blend until smooth, and return to the pot.)
  7. Stir in the reserved whole beans and the shredded chicken. Simmer for 5-7 minutes until the chicken is heated through.
  8. Stir in the frozen corn and cook for 2 minutes. Remove the pot from the heat and stir in the sour cream and fresh lime juice. Taste and adjust seasoning.
  9. Let the chili rest for 5-10 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For a thicker chili, blend more of the beans. For a thinner chili, add a splash of chicken broth after resting. The chili tastes even better the next day as flavors meld. Avoid boiling after adding sour cream to prevent curdling.

Nutrition

Keywords: white chicken chili, green chiles, easy chili, quick dinner, comfort food, fall recipe, winter recipe

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