Creamy Green Chicken Chili

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When the weather cools and your cravings lean toward comfort, this Creamy Green Chicken Chili hits every cozy note. It’s rich, slightly spicy, and packed with bold Southwestern flavor, thanks to green chiles, tender shredded chicken, and a creamy base that wraps everything together perfectly. It’s one of those meals that feels like a hug in a bowl.

The best part? It comes together with minimal effort and is great for weeknights or serving a crowd. The addition of corn and white beans adds heartiness and texture, while a swirl of sour cream or a few slices of jalapeño on top offers that final pop. It’s not just chili—it’s a creamy, tangy, crave-worthy bowl you’ll want again and again.

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What Makes This Green Chicken Chili So Creamy?

The creaminess in this chili comes from a combination of sour cream and a bit of cream cheese, added at the end for a velvety finish. This duo not only enriches the broth but balances the mild heat from the green chiles and jalapeño. If you like it extra thick, you can mash some of the beans before stirring everything together.

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Ingredients for the Creamy Green Chicken Chili

Shredded Chicken
This is the backbone of the chili. You can use rotisserie chicken for ease or poach and shred chicken breasts or thighs.

Green Chiles
Canned diced green chiles give the chili its signature flavor and color.

White Beans
Cannellini or Great Northern beans add creaminess and bulk. They absorb flavor well and help thicken the broth.

Sweet Corn
Adds pops of sweetness that balance the mild spice. Frozen or canned both work great.

Onion & Garlic
These aromatics build the base flavor. Cook until soft and golden for best taste.

Chicken Broth
Provides the savory liquid foundation. Choose low-sodium if using store-bought.

Sour Cream & Cream Cheese
This combo is what makes the chili irresistibly creamy.

Jalapeño (optional)
For those who like a kick, thin slices or minced jalapeño take it to the next level.

Spices: Cumin, Oregano, Salt, Pepper
Warm spices that deepen the flavor without overpowering.

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How To Make the Creamy Green Chicken Chili

Step 1: Sauté the Aromatics

In a large pot over medium heat, add a splash of oil and sauté chopped onion until translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Add the Flavor Base

Pour in the diced green chiles, cumin, oregano, salt, and pepper. Let this cook together for a couple of minutes so the spices can bloom and meld with the aromatics.

Step 3: Combine Chicken, Beans & Corn

Add the shredded chicken, drained white beans, and corn to the pot. Stir well to evenly distribute the ingredients.

Step 4: Pour in the Broth

Add chicken broth and bring the mixture to a simmer. Let it cook uncovered for about 15-20 minutes to allow flavors to deepen. If you’d like it thicker, mash some of the beans with a spoon during this step.

Step 5: Stir in the Creamy Goodness

Reduce the heat to low and stir in sour cream and cream cheese. Continue stirring until the cream cheese melts completely and the chili becomes creamy and smooth. Don’t boil at this point to avoid curdling.

Step 6: Adjust and Serve

Taste and adjust seasoning as needed. Serve hot with your favorite toppings like sliced jalapeño, chopped cilantro, crushed tortilla chips, or a dollop of extra sour cream.

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How to Serve and Store This Creamy Green Chicken Chili

This chili is incredibly versatile when it comes to serving. Ladle it into bowls and top with your favorite garnishes: sliced jalapeños for heat, a spoonful of sour cream for extra creaminess, shredded cheddar for richness, or crushed tortilla chips for crunch. It also pairs wonderfully with cornbread or a warm flour tortilla on the side.

If you’re making it for a gathering, set out a toppings bar and let everyone customize their bowl.

For storing, allow the chili to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium-low heat or microwave in intervals, stirring in between. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge and reheat when ready to serve.

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Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. It’s a great time-saver and adds a deeper flavor from the roasted meat. Just shred it and toss it in during the simmering step.

How spicy is this chili?

It’s mild to medium depending on the amount of jalapeño and green chiles. You can adjust the heat by reducing or increasing those ingredients to your taste.

Can I make it in a slow cooker?

Yes! Sauté the onion and garlic first, then add all ingredients except the sour cream and cream cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the dairy at the end before serving.

What if I don’t have cream cheese?

You can substitute with more sour cream or even plain Greek yogurt, though the texture will be slightly less rich.

Can I make this vegetarian?

Yes. Swap the chicken for extra beans or a meatless protein like jackfruit or tofu, and use vegetable broth instead of chicken broth.

Is this chili gluten-free?

It is naturally gluten-free, but always double-check your broth and canned goods to ensure they don’t contain hidden gluten.

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Want More Cozy Dinner Ideas?

If you loved this Creamy Green Chicken Chili, you’re in for a treat with these other comforting dinner favorites:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a tangy, rich chicken dinner that’s quick and delicious.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta when you want ultra-indulgent comfort in every bite.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is a one-pot wonder that brings pasta, veggies, and protein together.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for a cheesy, beefy twist on classic pasta night.
• Creamy Shrimp Chowder if you’re looking for a seafood spin on creamy soups.

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📌 Save this recipe to your Pinterest dinner board so it’s ready for your next cozy night in: Life with Nina on Pinterest

Have you made this Creamy Green Chicken Chili yet? I’d love to hear how it turned out! Did you keep it mild or spice it up with extra jalapeños? Drop a comment and share your twist—and don’t forget to tag me if you share it on social.

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