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Best Creamy White Chicken Chili with Green Enchilada Sauce

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This creamy white chicken chili with green enchilada sauce is a quick and easy weeknight meal that comes together in about 35 minutes. It’s made with simple ingredients like chicken, cream cheese, white beans, and green enchilada sauce for a tangy, comforting bowl of chili that’s perfect for meal prep and sure to please a crowd.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 can (28 ounces) green enchilada sauce (preferably Hatch brand)
  • 2 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup heavy cream
  • 2 cans (15 ounces each) Great Northern or cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla chips, lime wedges

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into cubes so it softens faster.
  2. Cook the chicken. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper. Place them in the hot oil and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken to a plate and let it rest.
  3. Sauté the aromatics. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the spices. Add the cumin, oregano, and chili powder to the pot. Stir constantly for about 30 seconds until fragrant.
  5. Add the liquids. Pour in the green enchilada sauce and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Shred the chicken. While the liquid comes to a simmer, shred the rested chicken using two forks.
  7. Add the chicken and beans. Return the shredded chicken to the pot along with the drained white beans and diced green chiles. Stir together and bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
  8. Add the cream cheese. Drop in the cubed cream cheese and stir until completely melted into the chili, about 2-3 minutes.
  9. Finish with heavy cream. Pour in the heavy cream and stir to combine. Let the chili simmer for another 5 minutes, stirring occasionally. Taste and adjust seasoning with more salt and pepper if needed.
  10. Serve and enjoy. Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t rush the cream cheese—let it come to room temperature and cut into small cubes to avoid lumps. Toast your spices for 30 seconds to enhance flavor. Season as you go for a more complex taste. Keep the chili at a gentle simmer after adding dairy to prevent separation. This chili tastes even better the next day; store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, green enchilada sauce, chicken chili, easy chili, weeknight dinner, comfort food

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