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Green Chili White Chicken Chili

Creamy white chicken chili with green chilies beans and corn in rustic bowl

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This hearty and creamy chili stretches a single pack of chicken thighs into a crowd-pleasing meal. It’s packed with tender chicken, beans, corn, and the tangy heat of green chilies for a comforting one-pot dinner that’s both budget-friendly and full of flavor.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced
  • 2 (4 oz) cans diced green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups low-sodium chicken broth
  • 2 (15.5 oz) cans Great Northern beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (8 oz) block cream cheese, softened and cubed
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper. Sear chicken for 5-6 minutes per side until golden brown. Remove and set aside.
  2. In the same pot, add onion and cook for 4-5 minutes until softened. Add garlic, cumin, and oregano. Cook for 30 seconds until fragrant.
  3. Pour in chicken broth, scraping up browned bits from the pot bottom. Add green chilies. Return chicken to pot. Bring to a simmer, cover, and cook for 15 minutes.
  4. Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot.
  5. Stir in the drained beans and corn.
  6. Add cubed cream cheese and lime juice. Stir continuously until cream cheese is fully melted and incorporated.
  7. Let chili simmer uncovered for 5-10 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper.

Notes

For a thicker chili, mash some beans against the pot before adding cream cheese. For a dairy-free version, use blended cashews or dairy-free cream cheese. Leftovers taste even better the next day.

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