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Creamy White Chicken Chili with Green Chiles: Best 30-Min Recipe

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This creamy white chicken chili with green chiles is a quick and easy 30-minute meal made with rotisserie chicken, white beans, and cream cheese for a velvety, tangy, and deeply savory comfort food that’s perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder (ancho chili powder for deeper flavor)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles, undrained
  • 4 oz cream cheese, softened and cut into cubes
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • Optional toppings: sliced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, hot sauce

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
  2. Stir in ground cumin, dried oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
  3. Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add drained white beans and undrained green chiles. Stir to combine.
  4. Bring chili to a gentle boil, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
  5. Stir in shredded rotisserie chicken and cubed cream cheese. Stir gently until cream cheese is completely melted and chili is smooth and creamy, about 3-4 minutes. Keep heat on low to prevent curdling.
  6. Remove pot from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.
  7. Ladle chili into bowls and serve immediately with desired toppings.

Notes

For best results, soften cream cheese before adding. If chili is too thick, stir in extra chicken broth. If too thin, simmer uncovered to reduce. Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently with a splash of broth.

Nutrition

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

Find it online: https://willarecipes.com/creamy-white-chicken-chili-with-green-chiles-best-30-min-recipe/