If you’re craving a comforting, cozy meal that’s bursting with flavor and just the right bit of heat, I have to share my favorite Creamy Green Chile Chicken Chili Recipe with you. This chili has become a staple in my kitchen—it’s creamy, vibrant, and surprisingly simple to whip up on any weeknight. Once you try this recipe, I promise you’ll keep coming back for more.
Why You’ll Love This Recipe
- Creamy Comfort: The pureed beans and sour cream create a velvety texture that feels indulgent but still wholesome.
- Quick to Make: Using leftover or rotisserie chicken lets you have dinner on the table in under an hour with minimal effort.
- Flavor Packed: Green chilies and spices bring just the right kick without overwhelming the dish.
- Family Favorite: Everyone from kids to adults loves this recipe, making it perfect for a crowd-pleasing meal.
Ingredients You’ll Need
To get that perfect balance of creaminess and a mild green chili heat, I rely on fresh ingredients combined thoughtfully. The mix of beans, chicken broth, and spices turn this chili into a hearty bowl that’s satisfying without being heavy. Here are the main ingredients and some tips on why they work so well together.
- Olive oil: Adds a subtle fruitiness and helps sauté the veggies nicely without overpowering the flavors.
- Yellow onion: Gives a natural sweetness when softened, which balances the heat from chilies.
- Garlic cloves: Fresh garlic gives that punchy aroma, but garlic powder works if you’re in a rush.
- Chicken broth: Using low-sodium broth allows you to control the saltiness better.
- Diced green chilies: The star ingredient! They add that unique mild heat and a fresh tangy note.
- Ground cumin: Brings an earthy warmth that complements the chilies perfectly.
- Cayenne pepper: Just a touch to give a gentle background heat.
- Dried oregano: Adds a hint of herbaceous flavor to deepen the taste.
- Paprika: I prefer smoked paprika for a subtle smokiness, but regular works too.
- Lime juice: Fresh lime juice brightens everything up and adds a pleasant zing.
- Salt and freshly ground black pepper: Essential for seasoning—add gradually and taste as you go.
- Great northern beans: These beans provide creaminess and protein, making the chili extra filling.
- Sour cream or plain Greek yogurt: This creamy component gives the chili its signature texture and tang.
- Corn: Adds slight sweetness and texture contrast.
- Cooked chicken: Shredded rotisserie chicken is my go-to for ease and flavor, but leftover homemade chicken works beautifully.
- Fresh cilantro: For garnish, it adds freshness and color that lighten the dish up.
- Shredded cheese, tortilla chips, green onions, avocado: Optional toppings that elevate each spoonful to a new level of deliciousness.
Variations
One of the things I love about this Creamy Green Chile Chicken Chili Recipe is how easy it is to tweak for your tastes or dietary needs. I encourage you to make it yours by playing with these variations that have worked well for me.
- Spicier chili: I sometimes add extra diced jalapeños or swap cayenne for chipotle powder to boost the smoky heat, and my family goes crazy for it!
- Dairy-free version: Swapping sour cream for coconut yogurt or a cashew cream keeps it creamy without the dairy, perfect if you’re avoiding lactose.
- Slow cooker method: I’ve used my slow cooker for this chili, just toss everything in after sautéing the onions and garlic, then cook on low for 6 hours—so hands-off and convenient.
- Vegetarian swap: Replace chicken broth with veggie broth and omit the chicken; double the beans and corn for a hearty plant-based meal.
How to Make Creamy Green Chile Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. When the oil shimmers, toss in the chopped yellow onion. I like to give it 3 to 5 minutes until it softens and becomes translucent—that’s when you know the sweetness has developed. Then, add the minced garlic and let it cook for just 30 seconds; too long and garlic will turn bitter, so keep an eye on it.
Step 2: Build Your Flavor Base
Next, pour in the chicken broth and add those lovely diced green chilies. Sprinkle in cumin, cayenne pepper, paprika, and oregano. Squeeze in fresh lime juice, and season with salt and black pepper. I usually start with a small pinch and then adjust later to my taste. Stir it all well and bring the pot to a gentle simmer—it starts smelling amazing by this point!
Step 3: Prepare the Beans
Drain and rinse your great northern beans in a colander. Here’s a little trick I discovered: scoop out a good portion of the beans along with a splash of the broth into a food processor and blend until smooth. This step is optional, but it makes the chili silky and thickens it beautifully. Once pureed, add the smooth beans back into the pot along with the whole beans and corn.
Step 4: Simmer and Develop
Let everything simmer uncovered for 15 to 30 minutes. This gives the flavors time to marry and the chili to thicken slightly. I like to taste it halfway through and adjust seasoning if needed—sometimes a squeeze more lime or pinch of salt really brings everything together.
Step 5: Finish With Cream and Chicken
Remove the pot from heat and gently stir in the sour cream and shredded cooked chicken. The sour cream cools the chili a bit and adds that irresistible creaminess. Using leftover or rotisserie chicken not only saves cooking time but also adds a wonderful texture that keeps the chili hearty.
Step 6: Serve & Enjoy
Dish out your creamy green chile chicken chili into bowls and top with your favorite garnishes like fresh cilantro, shredded cheese, avocado slices, and crunchy tortilla chips. You’ll love how these toppings add color and extra flavors that elevate this simple chili.
Pro Tips for Making Creamy Green Chile Chicken Chili Recipe
- Puree Those Beans: Blending a portion of the beans smooths out the texture and naturally thickens the chili, making it luxuriously creamy without extra dairy.
- Use Rotisserie Chicken: It’s a game-changer for weeknights—pre-cooked chicken that still tastes fresh and juicy.
- Season Gradually: Build your seasoning step-by-step, especially with salt and cayenne, to avoid overpowering the dish.
- Don’t Overcook Garlic: Add it last during the sauté stage and only cook briefly to keep its flavor bright and avoid bitterness.
How to Serve Creamy Green Chile Chicken Chili Recipe
Garnishes
I usually keep a little bowl ready with chopped fresh cilantro, shredded cheddar or Monterey Jack cheese, diced avocado, sliced green onions, and crunchy tortilla chips on the side. These toppings add freshness, creaminess, and crunch that make every bite exciting.
Side Dishes
When I’m serving this chili, I love pairing it with warm cornbread or a simple side salad with a zesty dressing. For something heartier, crispy roasted potatoes or a bowl of Mexican rice complement the flavors beautifully.
Creative Ways to Present
For a fun twist, I’ve served this chili in hollowed-out mini pumpkins during fall gatherings, which always impresses guests. Another great idea is layering the chili and toppings in clear jars for an easy-to-serve chili parfait appetizer that’s both colorful and delicious.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge. The chili actually tastes better the next day because the flavors have had more time to meld. Just give it a good stir before reheating.
Freezing
This creamy green chile chicken chili freezes really well. I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm on the stovetop over low heat, stirring occasionally so the sour cream doesn’t separate. You can also microwave it in bursts, stirring in between. Add a splash of chicken broth or water if it gets too thick.
FAQs
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Can I make this creamy green chile chicken chili recipe vegetarian?
Absolutely! Simply swap chicken broth for vegetable broth, omit the chicken, and consider adding extra beans or vegetables like zucchini and bell peppers. Greek yogurt or a dairy-free alternative can still provide that creamy texture.
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What type of green chilies should I use?
I use canned mild diced green chilies because they’re convenient and consistent in flavor. If you like more heat, you can find roasted hatch green chilies or fresh poblano peppers at some grocery stores to elevate the dish.
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Can I use chicken thighs instead of chicken breast?
Definitely! Shredded chicken thighs are juicier and add even more flavor. Just cook and shred them similarly, then add to the chili at the end.
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Can this recipe be made in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the onions and garlic first, then add everything except the sour cream and chicken; cook on low for 6 hours. Add the sour cream and chicken near the end. For Instant Pot, use the sauté function for aromatics, then pressure cook for about 10 minutes before finishing with cream and chicken.
Final Thoughts
This Creamy Green Chile Chicken Chili Recipe holds a special place in my heart because it’s the kind of meal that feels like a warm hug on chilly nights. It’s easy, comforting, and full of fresh flavors that make you feel good. I hope you enjoy making and sharing it as much as my family and I do—it’s become our little go-to comfort dish, and I’m sure it will be for you too!
Print
Creamy Green Chile Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Green Chile Chicken Chili is a flavorful and creamy white chili made with shredded chicken, green chilies, great northern beans, and a blend of spices. It’s a comforting dish perfect for a tasty weeknight dinner, featuring a balance of spicy and tangy flavors with a smooth, thick texture enhanced by pureed beans. Garnished with fresh cilantro, shredded cheese, avocado, and tortilla chips, it delivers a satisfying bowl full of wholesome ingredients.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- Salt and freshly ground black pepper, to taste
Beans and Vegetables
- 2 15 oz cans great northern beans
- 1 cup corn (frozen or fresh)
Additional Ingredients
- 1 cup sour cream (or plain Greek yogurt)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, sliced, for garnish
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add Broth and Spices: Pour in the low-sodium chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and the juice from half a small lime. Season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients evenly.
- Prepare Beans: Drain and rinse the great northern beans thoroughly using a strainer. Take a large ladleful of the beans and place them into a food processor with a splash of broth from the soup. Puree until smooth to create a creamy base for the chili; this step is optional but recommended for a richer texture.
- Add Beans and Corn: Return the pureed beans, whole beans, and corn to the pot with the broth and spices. Stir everything together and bring the chili to a simmer over medium heat. Let it cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Finish and Serve: Remove the pot from heat and gently stir in the sour cream (or Greek yogurt) and the shredded cooked chicken. Mix until fully incorporated and heated through. Serve the chili garnished with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for added texture and flavor.
Notes
- This chili can be made on the stovetop, slow cooker, or instant pot according to your preference.
- Using leftover or rotisserie chicken makes this meal quick and convenient.
- Pureeing some of the beans creates a luscious, creamy texture without the need for heavy cream.
- Feel free to adjust the spice level by adding more or less cayenne pepper according to taste.
- Leftovers store well and taste even better the next day after the flavors have melded.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 4 g
- Sodium: 126 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 2 mg
