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Cozy White Chicken Chili with Green Chiles – Easy 30-Minute Dinner

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This creamy white chicken chili with green chiles comes together in just 30 minutes, making it perfect for busy weeknights. Tender chicken, white beans, and a subtle kick from green chiles create a comforting bowl of warmth that tastes like home.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced (optional, for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder (ancho chili powder recommended)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (4 ounces each) diced green chiles, undrained
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or 1.5 cups frozen corn)
  • Juice of 1 lime (about 2 tablespoons)
  • ½ cup sour cream or plain Greek yogurt (full-fat recommended)
  • ¼ cup chopped fresh cilantro (plus more for garnish)
  • Shredded Monterey Jack cheese (for serving, optional)
  • Crushed tortilla chips (for serving, optional)
  • Diced avocado (for serving, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and diced jalapeño (if using) and cook for another minute, stirring constantly.
  2. Sprinkle the cumin, oregano, chili powder, salt, and pepper over the cooked onions. Stir and cook for about 30 seconds to bloom the spices.
  3. Place the chicken breasts in the pot in a single layer. Pour in the chicken broth, then add the undrained green chiles. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F and shreds easily.
  4. Transfer the cooked chicken to a cutting board and let rest for 1-2 minutes. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  5. Stir in the drained beans and corn. Let simmer uncovered for 5 minutes to meld flavors and thicken slightly.
  6. Ladle about 1 cup of hot broth (without too many solids) into a small bowl. Whisk in the sour cream or Greek yogurt until smooth. Pour the mixture back into the pot and stir gently. Add the lime juice and stir to combine.
  7. Remove the pot from heat. Stir in the chopped cilantro. Taste and adjust seasoning as needed.
  8. Ladle the chili into bowls and top with desired garnishes such as shredded Monterey Jack cheese, crushed tortilla chips, diced avocado, and lime wedges.

Notes

For best results, don’t rush the aromatics—properly cooking the onions and garlic creates the flavor foundation. Always temper dairy by whisking hot broth into sour cream before adding to prevent curdling. This chili gets better the next day as flavors meld. For a thicker chili, mash some beans against the pot or use an immersion blender. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, green chiles, easy dinner, 30-minute meal, comfort food, chicken chili, creamy chili

Find it online: https://cookluma.com/cozy-white-chicken-chili-with-green-chiles-easy-30-minute-dinner/