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Cozy Creamy White Chicken Chili with Green Chiles

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This Cozy Creamy White Chicken Chili with Green Chiles is a quick, easy, and unbelievably delicious comfort food. Made with simple ingredients like canned beans, green chiles, and a secret blending trick for creaminess, it’s the perfect warm and satisfying meal for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 3 cans (15 ounces each) cannellini beans, drained and rinsed (Progresso recommended)
  • 2 cans (4 ounces each) diced green chiles (Hatch recommended), undrained
  • 4 cups low-sodium chicken broth (Swanson or Kitchen Basics recommended)
  • 1 cup full-fat sour cream
  • 1 cup Monterey Jack cheese, shredded
  • For topping (optional): fresh cilantro, chopped; avocado, diced; tortilla chips or strips; lime wedges; additional shredded Monterey Jack cheese

Instructions

  1. Prep the ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and shred the cheese.
  2. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the spices: Add cumin, oregano, chili powder, salt, and pepper to the pot. Stir constantly for about 1 minute.
  4. Sear the chicken: Push the onion mixture to the sides of the pot and place chicken breasts in the center. Sear for 2-3 minutes per side until lightly golden.
  5. Add the liquids and beans: Pour in chicken broth, scraping the bottom of the pot. Add undrained green chiles and about half of the cannellini beans. Reserve the other half.
  6. Simmer the chili: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and tender.
  7. Shred the chicken: Transfer chicken to a bowl, let rest for a minute, then shred with two forks.
  8. Blend the creaminess: Use an immersion blender to blend the remaining beans and broth in the pot until smooth. Alternatively, transfer about 1.5 cups of chili to a regular blender, blend until smooth, and return to the pot.
  9. Return the chicken and remaining beans: Stir shredded chicken and reserved whole beans back into the pot. Simmer for another 5 minutes.
  10. Finish with sour cream and cheese: Remove pot from heat. Stir in sour cream and shredded Monterey Jack cheese until completely melted and smooth.
  11. Taste and adjust: Adjust seasoning with salt, lime, or cayenne as desired.
  12. Serve immediately: Ladle into bowls and top with desired garnishes.

Notes

For the creamiest texture, use full-fat sour cream and freshly shredded cheese. If using Greek yogurt, temper it by stirring a little hot broth into it before adding to the pot to prevent curdling. For a spicier chili, use hot green chiles or add a minced jalapeño with the onions. The chili thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: white chicken chili, creamy chili, green chiles, comfort food, easy chili recipe, weeknight dinner

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