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Easy Creamy White Chicken Chili with Green Enchilada Sauce

creamy white chicken chili with green enchilada sauce - featured image
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A quick and easy white chicken chili made with green enchilada sauce, cream cheese, and white beans. Perfect for last-minute gatherings or a comforting weeknight dinner, this creamy chili comes together in under an hour and is always a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 can (28 oz) green enchilada sauce (about 3.5 cups)
  • 2 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil or avocado oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, lime wedges

Instructions

  1. Dice the onion and mince the garlic. Set aside.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Place the chicken breasts in the pot. Pour in the green enchilada sauce and chicken broth. The liquid should mostly cover the chicken; add a splash more broth if needed. Bring to a simmer over medium-high heat, then reduce heat to low.
  4. Stir in cumin, oregano, garlic powder, onion powder, and a pinch of salt and pepper. Cover and simmer for 20-25 minutes until the chicken is cooked through and shreds easily (internal temperature 165°F).
  5. Remove the chicken from the pot and shred with two forks on a cutting board.
  6. Stir in the drained white beans and diced green chiles. Return the shredded chicken to the pot. Simmer for 5 minutes.
  7. Reduce heat to low. Add the softened cream cheese cubes and stir until completely melted. Slowly pour in the heavy cream, stirring constantly. Warm through for 2-3 minutes. Do not let it boil.
  8. Taste and adjust seasoning with salt, pepper, or cumin as needed. Serve hot with desired toppings.

Notes

For a thicker chili, let it simmer uncovered for 10-15 minutes. For a thinner chili, add extra broth or milk. This chili tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop.

Nutrition

Keywords: white chicken chili, green enchilada sauce, creamy chili, easy chili, quick chili, chicken chili, potluck recipe

Find it online: https://freshforkful.com/easy-creamy-white-chicken-chili-with-green-enchilada-sauce/