Creamy White Chicken Chili with Roasted Green Chiles
This white chicken chili features roasted green chiles, white beans, and hominy in a creamy broth finished with Monterey Jack and lime for the ultimate comfort meal.
This white chicken chili is the antidote to boring weeknight dinners. While traditional red chili relies on heavy tomatoes and kidney beans, this version leans into the bright, earthy heat of roasted green chiles and the satisfying chew of hominy. It is a thick, hearty soup that manages to feel lighter than its beefy cousins while delivering twice the flavor.
The secret to this easy white chicken chili is using a mix of mashed beans and a splash of heavy cream to create a rich texture without needing a flour-based roux. By simmering chicken thighs directly in the broth, you get tender, shreddable meat that absorbs the cumin and coriander, rather than staying dry and bland.
If you are looking for a creamy white chicken chili that actually tastes like peppers and spices rather than just a bowl of cream, this is your recipe. We finish every bowl with a generous handful of Monterey Jack cheese and a sharp squeeze of lime to cut through the richness.
Ingredients
The Base
- 1.5 lbs (680g) boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (4 oz / 113g each) diced roasted green chiles (mild or medium)
- 1 small jalapeño, seeded and minced (optional for extra heat)
Spices & Liquids
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt, plus more to taste
- 4 cups (960ml) low-sodium chicken broth
Beans & Body
- 2 cans (15 oz / 425g each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 oz / 425g) golden or white hominy, drained and rinsed
- 1/2 cup (120ml) heavy cream
- 1 cup (115g) shredded Monterey Jack cheese
- 2 tablespoons fresh lime juice
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the diced onion and jalapeño, sautéing for about 5-6 minutes until the onion is translucent and soft.
- 3
Stir in the minced garlic, cumin, coriander, oregano, and cayenne, cooking for 1 minute until highly fragrant.
- 4
Add the diced green chiles and the whole chicken thighs to the pot.
- 5
Pour in the chicken broth and bring the mixture to a gentle boil; reduce heat to low, cover, and simmer for 20 minutes.
- 6
While the chicken simmers, take 1/2 cup of the white beans and mash them into a paste using a fork or small food processor.
- 7
Remove the chicken thighs from the pot and shred them using two forks; return the shredded meat to the pot.
- 8
Stir in the whole beans, the mashed bean paste, and the hominy; simmer uncovered for another 10 minutes to thicken.
- 9
Turn off the heat and stir in the heavy cream and lime juice.
- 10
Gradually add the shredded Monterey Jack cheese, stirring constantly until melted and the broth is silky.
- 11
Taste and adjust salt or lime juice before serving with cilantro, avocado, and tortilla chips.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 472 kcal
- Protein
- 34 g
- Carbs
- 33 g
- Fat
- 23 g
- Fiber
- 9 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Don't skip the hominy—it adds a nixtamalized corn flavor and a chewy texture that sets this chili apart from standard bean soups.
- → For the best texture, shred the chicken by hand or with forks rather than cubing it; the shaggy edges of shredded meat help hold the creamy sauce.
- → If you prefer an even thicker consistency, let the chili sit for 10 minutes after adding the cheese; the residual heat will help it set.
FAQ
Can I make white chicken chili in a slow cooker?
Yes. Add all ingredients except the cream, cheese, and lime juice to the slow cooker. Cook on low for 6 hours, then shred the chicken and stir in the final dairy components before serving.
How do I make my chili spicier?
Leave the seeds in the jalapeño, or swap one can of mild green chiles for canned diced canned habaneros or spicy Hatch chiles.
Why is my white chicken chili thin?
If it's too watery, you likely skipped mashing some of the beans. You can also simmer it uncovered for an extra 10 minutes to reduce the liquid before adding the cream.
Can I use rotisserie chicken?
Absolutely. Skip the chicken simmering step, add the shredded rotisserie chicken at the end with the beans, and reduce the initial simmer time to 10 minutes to develop the onion and spice flavors.
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