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Creamy White Chicken Chili with Green Chiles – Easy 30-Minute Meal

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A quick and easy creamy white chicken chili with green chiles that comes together in 30 minutes. Perfect for cold nights, this comforting chili uses simple pantry ingredients and rotisserie chicken for a hearty, crowd-pleasing meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream
  • 1 cup frozen corn kernels
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh cilantro, plus more for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the cumin, oregano, chili powder, and a pinch of salt to the pot. Stir constantly for about 30-45 seconds to bloom the spices.
  3. Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pot. Add the drained white beans and diced green chiles. Stir everything together and bring it to a gentle boil.
  4. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes. Remove about 1 cup of the soup base (mostly broth and beans) and transfer it to a small bowl. Add the cubed cream cheese to this bowl and stir until smooth and fully combined.
  5. Pour the cream cheese mixture back into the pot and stir well. Add the sour cream and stir until everything is fully incorporated and smooth.
  6. Stir in the shredded chicken and frozen corn. Let everything simmer together for 5-7 minutes, just until the chicken is heated through and the corn is tender. Do not boil.
  7. Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
  8. Let the chili sit for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip the blending step for the creamiest texture. Watch your heat after adding dairy to prevent curdling. Season as you go. Use room temperature cream cheese for easier blending. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, creamy chicken chili, green chiles, easy chili recipe, 30-minute meal, comfort food, rotisserie chicken chili

Find it online: https://tablemira.com/creamy-white-chicken-chili-with-green-chiles-easy-30-minute-meal/