Creamy White Chicken Chili with Roasted Green Chiles
This white chicken chili is thick, hearty, and packed with roasted green chiles, white beans, and hominy. A creamy, easy dinner finished with Monterey Jack and lime.
This white chicken chili is the antidote to thin, watery stews that masquerade as dinner. By using a mix of mashed white beans and a touch of sour cream, we achieve a velvety texture that holds up to the bold, smoky heat of roasted green chiles and earthy cumin. It is a one-pot meal that feels substantial enough for a cold winter night but bright enough for a quick weeknight win.
If you are looking for an easy white chicken chili, this recipe relies on a few strategic shortcuts—like store-bought rotisserie chicken and canned hominy—without sacrificing depth of flavor. The hominy adds a chewy, popcorn-like nuttiness that perfectly complements the tender chicken and creamy broth.
The secret to the best creamy white chicken chili is the finish. We stir in a generous handful of Monterey Jack cheese right at the end to create those signature cheesy pulls, then cut through the richness with a double squeeze of fresh lime juice. It’s balanced, bright, and better than any restaurant version.
Ingredients
The Base
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 poblano pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (plus more to taste)
The Body
- 4 cups (960ml) low-sodium chicken broth
- 2 cans (15 oz/425g each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 oz/425g) white hominy, drained and rinsed
- 1 can (4 oz/113g) fire-roasted diced green chiles
- 4 cups shredded cooked chicken (rotisserie works best)
The Finish
- 1/2 cup (120g) full-fat sour cream
- 1 1/2 cups (150g) shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (plus wedges for serving)
Instructions
- 1
Sauté the aromatics in a large Dutch oven over medium heat with the olive oil until the onion and poblano are softened, about 6–8 minutes.
- 2
Stir in the garlic, cumin, oregano, and smoked paprika, cooking for 1 minute until the spices are fragrant.
- 3
Measure out 1/2 cup of the white beans and mash them into a paste using a fork; set these aside to act as a natural thickener.
- 4
Pour in the chicken broth, the whole beans, the mashed bean paste, the green chiles, and the hominy.
- 5
Bring the liquid to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow the flavors to meld.
- 6
Fold in the shredded chicken and simmer for another 5 minutes until the chicken is heated through.
- 7
Remove the pot from the heat and stir in the sour cream and shredded Monterey Jack until the cheese is melted and the broth is creamy.
- 8
Stir in the lime juice and cilantro, taste for salt, and serve immediately with extra lime wedges and tortilla chips.
Tips
- → Don't skip mashing some of the beans; it’s the most effective way to thicken the chili without using a flour roux.
- → To prevent the sour cream from curdling, remove the pot from the heat before stirring it in, or temper it by mixing a splash of hot broth into the sour cream first.
- → If you want more heat, swap one of the cans of mild green chiles for diced jalapeños or add a pinch of cayenne pepper.
FAQ
Can I make this white chicken chili in a slow cooker?
Yes. Add all ingredients except the sour cream, cheese, and lime to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the dairy and lime right before serving.
How do I thicken my chili if it's too watery?
The best way is to mash more of the white beans against the side of the pot. Alternatively, you can simmer it uncovered for an extra 10 minutes to reduce the liquid.
Why does my white chicken chili look curdled?
This usually happens if the sour cream or cheese is added to boiling liquid. Always lower the heat or turn it off entirely before stirring in the dairy components.
Can I freeze leftovers?
Yes, though the texture of the sour cream might change slightly upon thawing. Freeze for up to 3 months and reheat gently on the stove, adding a splash of broth if needed.
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