Creamy White Chicken Chili with Green Chiles

Why You’ll Love This Recipe

• Light, bright broth layered with cumin, roasted green chiles, and fresh lime.
• Shredded poached chicken stays tender and juicy—no dryness here.
• Creamy body from mashed beans and a touch of cream cheese or cream (your choice).
• Crunchy tortilla strips and cool avocado for satisfying contrast in every bite.

Grocery List

• Produce: 1 onion, 1 jalapeño, 3 garlic cloves, 2 poblanos (if not using canned chiles), 1 lime, 1 bunch cilantro, 1 avocado
• Dairy: 4 oz cream cheese or 1/2 cup heavy cream
• Pantry: 1.5 lb chicken breasts, 4 cups low-sodium chicken broth, 2 (15 oz) cans white beans, 2 (4 oz) cans fire-roasted green chiles (if not using fresh poblanos), ground cumin, ground coriander, dried oregano, olive oil, bay leaf, kosher salt, black pepper, 4 corn tortillas

Full Ingredients

Chicken and Broth Base

• 1.5 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth, divided as needed
• 1 bay leaf
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper

Chili Base and Beans

• 2 tbsp olive oil
• 1 medium yellow onion, small dice
• 1 jalapeño, seeded and minced (optional for heat)
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 (4 oz) cans fire-roasted diced green chiles, undrained, or 2 large poblano peppers, roasted, peeled, seeded, and chopped
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed (set aside 1 cup to mash)

Creamy Finish and Brightness

• 4 oz cream cheese, cut into cubes (or substitute 1/2 cup heavy cream)
• Zest of 1/2 lime and 2 tbsp fresh lime juice (from about 1 lime)
• 1/4 cup chopped fresh cilantro, plus more for serving

Garnishes

• 1 ripe avocado, diced
• Lime wedges
• Extra chopped cilantro

Homemade Tortilla Strips (Optional but recommended)

• 4 small corn tortillas
• 1 tbsp olive oil
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Roast the green chiles (if using fresh poblanos)

Position an oven rack 6 inches from the broiler and preheat the broiler to high (500°F). Place 2 whole poblano peppers on a foil-lined sheet pan and broil, turning every 2–3 minutes, until charred and blistered on all sides, 6–8 minutes total. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove stems and seeds, and chop. Set aside. If using canned fire-roasted green chiles, skip this step.

Step 2: Poach and shred the chicken

In a medium Dutch oven or soup pot, combine 4 cups chicken broth, 1 bay leaf, and 1/2 teaspoon kosher salt. Bring to a bare simmer over medium heat (small bubbles, not a rolling boil). Add the chicken breasts and adjust heat to maintain a gentle simmer at 180–185°F. Poach until the thickest part reaches 165°F, 12–15 minutes depending on thickness.

Transfer chicken to a cutting board. Strain and reserve the poaching liquid in a heatproof bowl or measuring cup; discard the bay leaf. Shred the chicken with two forks into bite-size pieces. If needed, top the reserved broth back up to 4 cups with water.

Step 3: Sauté aromatics and bloom spices

Return the empty pot to medium heat and add 2 tablespoons olive oil. Add the diced onion, minced jalapeño (if using), and a pinch of salt. Cook, stirring, until translucent and lightly golden, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in the cumin, coriander, and oregano; cook 1 minute, stirring, to bloom the spices. Stir in the roasted poblanos or canned green chiles and their juices; cook 1 minute.

Step 4: Add beans, chicken, and broth

From the drained beans, set aside 1 cup. Mash these with 1/2 cup of the warm reserved broth using a fork or potato masher to create a thick slurry. Pour the remaining reserved broth into the pot, add the mashed bean slurry, the remaining whole beans, shredded chicken, black pepper, and another 1/2 teaspoon kosher salt. Bring to a gentle simmer and cook 10 minutes to meld flavors and lightly thicken.

Step 5: Finish creamy and bright

Reduce heat to low. Stir in the cream cheese until fully melted and silky, 2–3 minutes, or stir in the heavy cream until warmed through (do not boil after adding dairy). Add the lime zest and lime juice. Taste and adjust seasoning with additional salt and pepper as needed. Fold in 1/4 cup chopped cilantro.

Step 6: Bake crisp tortilla strips

While the chili simmers, heat the oven to 375°F. Stack the tortillas and slice into 1/4-inch strips. Toss with 1 tablespoon olive oil and a pinch of kosher salt. Spread on a sheet pan and bake until golden and crisp, 10–12 minutes, stirring once halfway. Cool slightly.

Step 7: Serve

Ladle chili into warm bowls. Top with diced avocado, extra cilantro, and a handful of tortilla strips. Serve with lime wedges for squeezing at the table.

Pro Tips

• For ultra-tender chicken, keep the poaching liquid at a gentle simmer—boiling can toughen the meat.
• Mashing a portion of the beans creates body without relying solely on dairy; you can reduce the cream cheese or cream for a lighter bowl.
• Salt in layers: a little for poaching, a little when sautéing, then adjust at the end after adding lime.
• Short on time? Use canned fire-roasted green chiles to skip the roasting step—flavor is still fantastic.
• Warm bowls in a low oven (170–200°F) while you finish cooking to keep the chili hot longer.

Variations

• Rotisserie Shortcut: Swap in 4 cups shredded rotisserie chicken. Skip poaching; use boxed low-sodium broth and proceed from the sauté step.
• Slow Cooker: Add onion, jalapeño, spices, green chiles, beans, 4 cups broth, 1 tsp salt, and 1 1/2 lb chicken. Cook on Low 6–7 hours or High 3–4 hours. Shred, return to cooker, add dairy and lime, heat 10 minutes, and serve.
• Extra Verde: Replace some broth with tomatillo salsa verde (up to 1 cup) and increase cilantro to 1/2 cup for a punchier green flavor.

Storage & Make-Ahead

Refrigerate cooled chili in an airtight container for up to 4 days. The flavor improves on day 2. Freeze (without avocado and tortilla strips) for up to 3 months; thaw overnight in the fridge. Reheat gently on the stove over medium-low heat; add a splash of broth or water to loosen. Make tortilla strips and prep avocado fresh for best texture.

Nutrition (per serving)

Approximate values using cream cheese finish: 470 calories; 35 g protein; 30 g carbohydrates; 20 g fat; 8 g fiber; 850 mg sodium. With heavy cream instead of cream cheese, calories and fat may be slightly higher.