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Easy White Chicken Chili with Green Chiles (Best Recipe!)

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This creamy, comforting white chicken chili comes together in about 30 minutes with simple pantry ingredients. The secret is mashing some of the beans to create a velvety broth without any dairy.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 2 cans (4 ounces each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 fresh lime, juiced
  • 1 tablespoon olive oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, sliced jalapeños

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, drain and rinse the beans, and juice the lime.
  2. Mash half the beans. Take one can of drained beans and mash them with a potato masher or fork until they form a chunky paste. Leave the other can whole.
  3. Heat your pot over medium heat. Add 1 tablespoon of olive oil and let it shimmer for about 30 seconds.
  4. Sauté the aromatics. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the spices. Sprinkle in the cumin, oregano, and smoked paprika. Stir constantly for about 30 seconds to toast the spices.
  6. Add the chicken. Place the chicken directly into the pot. Pour in the chicken broth, then add the whole beans, mashed beans, and both cans of green chiles. Stir together gently.
  7. Bring to a simmer. Increase heat to high and bring to a gentle boil. Reduce heat to medium-low and let simmer uncovered for 15-20 minutes until chicken is cooked through.
  8. Shred the chicken. Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
  9. Add the lime juice and stir to combine. Taste and adjust seasoning with salt and pepper.
  10. Remove from heat and let rest for 5 minutes before serving.

Notes

For best texture, use cannellini beans. Don’t skip mashing half the beans—it creates creaminess without dairy. Toast spices to deepen flavor. Use low-sodium broth to control salt. Let chili rest 5 minutes before serving. Leftovers keep up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, easy chili, green chiles, quick dinner, comfort food, gluten-free, dairy-free option

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