One chilly evening, after a particularly long day, I found myself rummaging through the fridge, utterly uninspired. My usual go-to meals felt too complicated. I craved something comforting, something deeply flavorful yet surprisingly easy.
That’s when the idea for a rich, hearty, and incredibly satisfying Creamy Green Chicken Chili sparked. I had some leftover cooked chicken, a can of green chilies, and a vision of a creamy, dreamy bowl of warmth. What started as an experiment quickly became a family favorite, a dish requested again and again.
It fills the kitchen with an inviting aroma and promises a meal that’s both nourishing and utterly delicious. Every spoonful of this Creamy Green Chicken Chili feels like a warm hug, perfect for chasing away the blues or celebrating a cozy night in. This recipe, born from necessity and perfected with love, truly delivers on comfort and flavor without the fuss.
Why You’ll Love This Recipe
You are about to discover your new favorite comfort food! This Creamy Green Chicken Chili recipe stands out for many fantastic reasons. First, it offers incredible flavor depth.
The combination of tender chicken, aromatic spices, and mild green chilies creates a wonderfully balanced taste profile. Then, we add the creamy elements that transform this chili from good to absolutely sensational. This isn’t your average watery chili; it is rich, velvety, and incredibly satisfying.
Furthermore, this Creamy Green Chicken Chili is surprisingly simple to make. It uses straightforward ingredients and a logical cooking process, making it perfect for both weeknight dinners and weekend gatherings. You can easily adapt it to your spice preference, making it a crowd-pleaser for everyone at the table.
It also reheats beautifully, meaning delicious leftovers for days. Get ready to fall in love with the ultimate Creamy Green Chicken Chili!
Ingredients You’ll Need
Gathering your ingredients for this Creamy Green Chicken Chili is simple. These common pantry staples come together to create something truly magical.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (4-ounce) cans diced mild green chilies, undrained
- 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 4 cups chicken broth (low sodium)
- 8 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 1 tablespoon cornstarch (optional, for extra thickening)
- 2 tablespoons cold water (if using cornstarch)
- 1/2 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Substitutions & Variations
This Creamy Green Chicken Chili recipe is incredibly versatile. Feel free to experiment with these delicious variations and substitutions to make it your own.
- Chicken Alternatives: Instead of raw chicken breast, use 3-4 cups of shredded cooked chicken (rotisserie chicken works perfectly for a quick meal!). You can also use boneless, skinless chicken thighs for a richer flavor. For a vegetarian option, swap the chicken for extra cannellini beans or even chickpeas.
- Spice Level: If you prefer more heat, add a diced jalapeño or serrano pepper along with the onion and garlic. You can also use medium or hot diced green chilies. A pinch of cayenne pepper or a dash of your favorite hot sauce at the end will also elevate the spice.
- Beans: While cannellini beans are my go-to, great northern beans or even navy beans work wonderfully in this Creamy Green Chicken Chili.
- Vegetable Boost: Stir in a cup of frozen corn or diced bell peppers (red, yellow, or green) during the last 15 minutes of simmering. Fresh spinach or kale wilts beautifully into the chili for added greens.
- Dairy Swaps: For a dairy-free version, use full-fat coconut milk instead of heavy cream and a plant-based cream cheese alternative. The texture will be slightly different but still delicious. For a lighter creaminess, you can use half-and-half instead of heavy cream, but remember the chili will be less rich.
- Thickening Agents: If you prefer a thicker chili and don’t want to use cornstarch, you can mash a portion of the beans against the side of the pot with the back of a spoon. This naturally thickens the stew. Alternatively, you can make a roux by adding a tablespoon of flour with the onion and cooking for a minute before adding liquids.
- Flavor Enhancers: A dash of smoked paprika or a pinch of white pepper can add subtle depth. A squeeze of lime juice at the end brightens all the flavors in this Creamy Green Chicken Chili significantly.
This Creamy Green Chicken Chili recipe is incredibly versatile. For more creative variations to warm up your dinner table, check out this Sweet and Savory Pineapple Chicken and Rice dish.
Step-by-Step Instructions
Making this Creamy Green Chicken Chili is a straightforward process. Follow these steps for a perfect, comforting meal.
- Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook Chicken: Add the cubed chicken breast to the pot. Season with cumin, oregano, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-7 minutes.
- Build the Chili Base: Stir in the diced green chilies (undrained) and the rinsed and drained cannellini beans. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the chicken to finish cooking through.
- Create Creaminess: While the chili simmers, ensure your cream cheese is softened. In a small bowl, whisk together the cornstarch and cold water until smooth, if you plan to use it for extra thickening.
- Finish with Dairy: Uncover the pot. Add the softened, cubed cream cheese and heavy cream to the chili. Stir gently until the cream cheese fully melts and incorporates, creating a smooth, creamy base.
- Thicken (Optional): If you desire a thicker chili, slowly pour in the cornstarch slurry while stirring continuously. Continue to simmer for another 2-3 minutes, or until the chili reaches your desired consistency.
- Serve: Remove from heat. Garnish individual servings generously with fresh chopped cilantro and serve with lime wedges. This Creamy Green Chicken Chili is best enjoyed hot!
Pro Tips for Success
Achieve perfection with your Creamy Green Chicken Chili every time with these helpful tips.
- Don’t Rush the Aromatics: Take your time sautéing the onion and garlic. This step builds the foundational flavor of your chili. Properly softened onions and fragrant garlic make a huge difference in the overall taste of this Creamy Green Chicken Chili.
- Soften Cream Cheese: Always ensure your cream cheese is at room temperature before adding it to the hot chili. This prevents it from clumping and ensures it melts smoothly into a velvety consistency. You can microwave it for 15-20 seconds if you’re short on time.
- Temper Dairy: If you are worried about the cream or cream cheese curdling (though less likely with this recipe, it can happen with very high heat), scoop a ladleful of hot chili liquid into your bowl with the cream cheese and heavy cream. Whisk until smooth, then slowly stir this tempered mixture back into the main pot. This helps stabilize the dairy.
- Shredding Chicken for Texture: For a different texture, you can cook whole chicken breasts in the broth and then remove them to shred before stirring back into the chili. This creates those classic shredded chicken strands often found in delicious creamy chicken chili recipes.
- Taste and Adjust: Always taste your Creamy Green Chicken Chili before serving. Adjust salt, pepper, and even a squeeze of lime juice. A little fresh lime brightens the entire dish wonderfully.
- Use Good Quality Broth: A good quality chicken broth forms the backbone of this recipe. Using a flavorful broth significantly enhances the depth of your Creamy Green Chicken Chili.
- Don’t Over-thicken: If using a cornstarch slurry, add it gradually. You can always add more, but you cannot easily remove it. Aim for a luxurious, creamy consistency, not a gloopy one.
Achieve perfection with your Creamy Green Chicken Chili every time with these helpful tips. To learn more about making a delicious chili, consider this recipe for The Pioneer Woman Chili.
Storage & Reheating Tips
This is fantastic for meal prep! Knowing how to store and reheat it properly ensures you enjoy its deliciousness for days.
- Refrigeration: Allow the Creamy Green Chicken Chili to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: This chili freezes surprisingly well. Again, let it cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the Stovetop: For best results, reheat the chili gently on the stovetop over medium-low heat. Stir frequently to prevent sticking and ensure even heating. If it has thickened too much in the fridge, add a splash of chicken broth or milk to reach your desired consistency.
- Reheating in the Microwave: Reheat individual portions in the microwave, stirring halfway through, until piping hot. Be cautious not to overheat, which can sometimes cause dairy-based sauces to separate slightly.
- Reviving Separated Chili: If your chili separates a bit during reheating, don’t worry! A quick whisk with a spoon or even an immersion blender can often bring it back together, especially if you add a tiny splash of milk or broth.
- Fresh Garnishes: Always add fresh cilantro, lime wedges, and any other toppings just before serving, even when reheating. This really makes the reheated Creamy Green Chicken Chili taste fresh and vibrant.
What to Serve With This Recipe
This rich and flavorful Creamy Green Chicken Chili pairs wonderfully with a variety of sides and toppings. Elevate your meal with these delicious accompaniments.
- Classic Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt (for a healthier option)
- Freshly chopped cilantro
- Diced avocado or a dollop of guacamole
- Slices of jalapeño or a dash of your favorite hot sauce for extra kick
- Lime wedges for a burst of freshness
- Breads:
- Warm cornbread or cornbread muffins are a must for soaking up all that creamy goodness.
- Crusty bread or rolls are also excellent for dipping.
- Warm flour or corn tortillas are perfect for scooping up the chili.
- Grains:
- Serve over a bed of fluffy white or brown rice for a heartier meal.
- Quinoa or couscous also make light and healthy bases for this Creamy Green Chicken Chili.
- Salads:
- A simple green salad with a light vinaigrette offers a refreshing contrast to the richness of the chili.
- A corn and black bean salad adds texture and freshness.
- Chips:
- Tortilla chips or Fritos are fantastic for scooping and provide a satisfying crunch.
- Roasted Vegetables:
- Roasted sweet potatoes or bell peppers can complement the flavors beautifully, making it a more complete meal.
No matter what you choose to serve it with, your Creamy Green Chicken Chili will undoubtedly be a delicious and satisfying experience.
This rich and flavorful Creamy Green Chicken Chili pairs wonderfully with a variety of sides and toppings. If you’re looking for another creamy dish to complement your meal, try this Creamy Honey Pepper Chicken Mac and Cheese.
FAQs
Can I make this Creamy Green Chicken Chili in a slow cooker?
Absolutely! Brown the chicken, onion, and garlic on the stovetop first. Then, transfer everything except the cream cheese and heavy cream to your slow cooker.
Cook on low for 4-6 hours or high for 2-3 hours. In the last 30 minutes, stir in the softened cream cheese and heavy cream until melted and creamy. Your Creamy Green Chicken Chili will be just as delicious.
What kind of green chilies should I use?
I recommend using canned diced mild green chilies (like Hatch green chilies if available) for a balanced flavor. If you prefer more heat, you can use medium or hot diced green chilies, or add a fresh jalapeño or serrano pepper when sautéing the aromatics. This truly helps customize your Creamy Green Chicken Chili.
Can I use cooked chicken for this recipe?
Yes, and it’s a great shortcut! If using pre-cooked chicken (like rotisserie chicken or leftover chicken), shred or dice about 3-4 cups of it. Add it to the chili during step 3 with the broth and beans, rather than cooking it from raw in step 2. This will reduce your simmering time slightly, but the flavors will still meld perfectly in your Creamy Green Chicken Chili.
Is this Creamy Green Chicken Chili spicy?
As written, using mild green chilies, this Creamy Green Chicken Chili is gently spiced and not overly hot, making it suitable for most palates. The creaminess also mellows any mild heat. You can easily increase the spice level by using hotter chilies or adding fresh peppers or a pinch of cayenne pepper.
How can I make this chili thicker or thinner?
For a thicker chili, you can increase the cornstarch slurry amount slightly, or let it simmer uncovered for a bit longer. Another trick is to mash some of the cannellini beans against the side of the pot. If your chili is too thick, simply stir in a splash more chicken broth or water until it reaches your desired consistency. Getting the texture right makes this Creamy Green Chicken Chili truly irresistible.
Can I add other vegetables to this creamy chicken chili?
Absolutely! This Creamy Green Chicken Chili welcomes additions. Corn, diced bell peppers, or even a handful of fresh spinach or kale are great choices.
Add corn and bell peppers during the last 15 minutes of simmering. Stir in leafy greens right at the end; they will wilt quickly into the hot chili. These additions contribute extra nutrients and wonderful texture.
Creamy Green Chicken Chili is a delightful dish that combines tender chicken with a variety of spices and green chilies, creating a rich, comforting flavor profile. This satisfying meal exemplifies the warm, inviting nature of many chili recipes, often served to chase away the chill of colder seasons, making it a go-to comfort food for many chili enthusiasts.
Nutrition Information (per serving)
Here’s an estimated nutritional breakdown for one serving of this delicious Creamy Green Chicken Chili. Please note that these values are approximate and can vary based on specific brands and ingredient modifications.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 38 g |
| Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Sugars | 3 g |
| Sodium | 850 mg |
Creamy Green Chicken Chili
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Green Chicken Chili is a rich, hearty, and incredibly satisfying dish that combines tender chicken, aromatic spices, and creamy elements. Perfect for weeknight dinners or cozy gatherings, it fills the kitchen with an inviting aroma and promises a meal that’s both nourishing and utterly delicious.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, diced
3 cloves Garlic, minced
2 pounds Boneless, Skinless Chicken Breast, cut into 1-inch pieces
1 teaspoon Ground Cumi
1/2 teaspoon Dried Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 (4-ounce) cans Diced Mild Green Chilies, undrained
1 (15-ounce) can Cannellini Beans, rinsed and drained
4 cups Chicken Broth, low sodium
8 ounces Cream Cheese, softened and cubed
1 cup Heavy Cream
1 tablespoon Cornstarch (optional, for extra thickening)
2 tablespoons Cold Water (if using cornstarch)
1/2 cup Fresh Cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Add the cubed chicken breast to the pot. Season with cumin, oregano, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-7 minutes
- Stir in the diced green chilies (undrained) and the rinsed and drained cannellini beans. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes
- While the chili simmers, ensure your cream cheese is softened. In a small bowl, whisk together the cornstarch and cold water until smooth, if you plan to use it for extra thickening
- Uncover the pot. Add the softened, cubed cream cheese and heavy cream to the chili. Stir gently until the cream cheese fully melts and incorporates, creating a smooth, creamy base
- If you desire a thicker chili, slowly pour in the cornstarch slurry while stirring continuously. Continue to simmer for another 2-3 minutes, or until the chili reaches your desired consistency
- Remove from heat. Garnish individual servings generously with fresh chopped cilantro and serve with lime wedges
Notes
To achieve the best flavor, take your time sautéing the onion and garlic. Use good quality chicken broth for enhanced depth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 120 mg