White Chicken Chili with Green Chilies and White Beans

I make this chili when I crave a bowl that hugs me back — warm, a little spicy, and ridiculously comforting. Picture this: a gray evening, the smell of sautéed onions and garlic filling the kitchen, and a pot that simmers down into creamy, fragrant goodness. My family always circles the table when this comes out, and I swear the house sounds softer while we eat: the clink of spoons, the low hum of conversation. This white chicken chili with green chilies and white beans melts winter blues like a soft blanket — and yes, it reheats even better the next day (if there’s any left).

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This chili tastes like a warm hug in a bowl — creamy, tangy, and slightly spicy with bright pops from green chilies and lime. It comes together fast and uses pantry-friendly ingredients, so you can make it on a weeknight and still feel like a culinary superstar. The texture balances tender shredded chicken, silky beans, and a little cheesy richness. It’s so satisfying even your picky aunt will ask for seconds (or at least lick her spoon quietly).

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless skinless chicken breasts (about 3 medium) or thighs
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (add more if you like heat)
• 1/4 tsp ground coriander (optional)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 1 can (4 oz) diced green chiles
• 4 cups low-sodium chicken broth
• 4 oz cream cheese, cubed
• 1/2 cup plain Greek yogurt or sour cream (for tang and creaminess)
• Salt and black pepper to taste
• 1 tbsp lime juice (about 1 lime)

For the Sauce / Garnish (if applicable):

• 1/2 cup shredded Monterey Jack or cheddar (optional)
• 1/4 cup chopped cilantro
• 1 avocado, diced
• Tortilla chips or warm corn tortillas for serving
• Extra lime wedges

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Sauté for 4–5 minutes until the onion becomes translucent and smells sweet. Toss in the minced garlic and stir for 30 seconds until fragrant — you’ll get that warm, garlicky perfume that always makes me smile.

Step 2:

Add the cumin, oregano, chili powder, and coriander. Stir for 20–30 seconds to toast the spices and release their oils — you’ll hear gentle sizzling and see the spices bloom against the onions. Nestle the raw chicken into the pot, pour in 4 cups chicken broth, and bring to a simmer. Reduce the heat to medium-low and cover.

Step 3:

Simmer for about 15–20 minutes until the chicken reaches 165°F and feels firm when poked. Remove the chicken to a cutting board and shred with two forks while it rests. Meanwhile, add the drained white beans and 4 oz diced green chiles to the pot. Use a potato masher or the back of a spoon to mash about a third of the beans — that thickens the chili without cream.

Step 4:

Return the shredded chicken to the pot. Stir in the cubed cream cheese until it melts into silky swirls, then fold in the Greek yogurt. Simmer gently for another 8–10 minutes so flavors meld and the chili thickens slightly. Taste and season with salt, pepper, and 1 tbsp lime juice — the citrus brightens everything.

Step 5:

Ladle the chili into bowls and garnish with shredded cheese, chopped cilantro, diced avocado, and a squeeze of lime. Serve with crunchy tortilla chips or warm tortillas. Listen for the happy crunch of chips against the creamy chili — that’s dinner music.

Pro Tips

• If you’re short on time, use a rotisserie chicken and skip the simmer step — add shredded chicken in Step 4 and simmer 10 minutes to meld flavors.
• For extra depth, sauté a small chopped jalapeño with the onion (remove seeds for milder heat).
• Make it thicker by mashing more beans or whisking 1 tbsp cornstarch into 2 tbsp cold water and stirring it in during Step 4.
• Freeze leftovers in single portions; thaw in the fridge overnight and reheat gently on the stove.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie chicken (faster) or cubed firm tofu for a vegetarian version — tofu absorbs flavor but reduces richness.
• Use coconut milk instead of cream cheese and yogurt for a dairy-free option; flavor becomes creamier with a subtle coconut note.
• Replace Greek yogurt with sour cream for tangier flavor; use plain unsweetened almond yogurt for dairy-free tang.
• The recipe is naturally gluten-free — just watch your broth label.

Variations & Tips

• Spicy: Add a sliced serrano or 1 tsp chipotle chili powder for smoky heat.
• Kid-friendly: Omit the jalapeño and use mild chili powder; serve with shredded cheese and chips on the side.
• Southwest twist: Stir in a handful of corn kernels and a little smoked paprika for color and sweetness.
• Cheesy bake: Transfer to a baking dish, top with cheese, and broil until bubbly for a melty finish.
• Slow-cooker version: Combine ingredients (except dairy) and cook on low 4–6 hours; stir in dairy at the end.
• Creative twist: Stir in a spoonful of roasted poblano pepper paste or a splash of tequila and lime for a party-worthy flavor lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth.

Can I double the recipe?

Sure thing. Use a larger pot or two pots so everything cooks evenly. Simmer time stays about the same, but give it a little extra time if your pot is very full.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach an internal temperature of 165°F and shred easily. The chili should smell fragrant, thicken slightly, and taste balanced between savory, tangy, and mildly spicy.

What if I don’t have ingredient X?

Out of cream cheese? Use extra Greek yogurt and a splash of heavy cream for richness. No canned green chiles? Add 1–2 minced fresh poblano or a few chopped mild pickled jalapeños for brightness.

How I Like to Serve It

I plop a big scoop into a wide bowl, sprinkle on cilantro and cheese, and tuck a lime wedge on the rim. Add diced avocado and a handful of crushed tortilla chips for texture. This chili works for lazy weeknights, cozy weekend bowls, or as a comforting potluck favorite. Pair it with a crisp green salad or cornbread and a cold beer or sparkling water with lime.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Reheat on low and stir in a splash of broth to loosen the chili if needed. Chicken should reach 165°F when reheated to eat safely.

Final Thoughts

Closing: This white chicken chili makes cold nights cozier and weeknights easier — now go impress someone (or just yourself) with a bowlful of comfort!