Creamy, hearty, and loaded with green chiles
White Chicken Chili (Chile Verde)
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
White Chicken Chili (Chile Verde)
Creamy, hearty, and loaded with green chiles
★4.5(22)
A warming white chili made with tender chicken, white beans, and green chiles in a creamy broth. The lighter, brighter cousin of traditional chili.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
White chicken chili is everything great about traditional chili but with a completely different personality. Where red chili is dark, beefy, and assertive, white chicken chili is light, creamy, and bright with green chile flavor. It is comfort food that does not feel heavy.
The body comes from white beans and a touch of cream cheese, while roasted green chiles and cumin provide the backbone of flavor. It is the kind of soup that warms you from the inside out and gets better with every bowl — and every day in the fridge.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) white cannellini beans, drained
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 4 oz cream cheese, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp dried oregano
- Sour cream, tortilla chips, and jalapenos for serving
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium heat. Sauté onion for 5 minutes, then add garlic, cumin, and oregano. Cook for 1 minute.
- 2
Add chicken broth, green chiles, and whole chicken breasts. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until chicken is cooked through.
- 3
Remove chicken and shred with two forks. Meanwhile, add both cans of beans to the pot. Mash about half of them with a potato masher to thicken the broth.
- 4
Return shredded chicken to the pot. Add cream cheese cubes and stir until completely melted and smooth.
- 5
Season with salt and pepper. Simmer for 5 more minutes until thickened.
- 6
Serve topped with sour cream, shredded cheese, diced avocado, tortilla chips, fresh cilantro, and sliced jalapenos.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Cream cheeseSour cream
Stir in 1/2 cup sour cream for tangier creaminess.
Canned green chilesFresh roasted Hatch chiles
Fresh roasted chiles are worth the effort when available (late summer).
Cannellini beansGreat Northern or navy beans
Any white bean works interchangeably.
Tips & Storage
Pro Tips
Mashing half the beans is the trick to a thick, creamy chili without any flour.
For more heat, add a diced fresh jalapeno with the onion.
Roasted Hatch chiles (when in season) make this chili extraordinary.
This freezes beautifully — make a double batch and freeze half.
Storage
This soup stores exceptionally well. Cool completely, then transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months. Leave an inch of headspace in containers to allow for expansion.
Reheating
Reheat on the stovetop over medium heat, adding a splash of broth if it has thickened too much.
Nutrition Facts
Per serving (about 1.5 cups) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates26g
Fat10g
Fiber6g
Sugar2g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this in a slow cooker?
- Yes, add everything except the cream cheese and cook on LOW for 6 hours. Shred chicken, add cream cheese, and stir until melted.
- What beans work best?
- Cannellini, Great Northern, or navy beans all work perfectly.
- Can I skip the cream cheese?
- You can, but it provides the signature creamy body. Increase sour cream topping instead.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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