Print

Easy White Chicken Chili with Green Enchilada Sauce

white chicken chili with green enchilada sauce - featured image
Print Recipe

A creamy, tangy white chicken chili made with green enchilada sauce for a quick and cozy meal. Ready in about 40 minutes, this crowd-pleaser is perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
  • 1 (28-ounce) can green enchilada sauce (mild or medium)
  • 2 cups low-sodium chicken broth
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ½ cup heavy cream (or half-and-half or full-fat coconut milk for dairy-free)
  • 1 cup shredded Monterey Jack cheese (or Pepper Jack for more heat)
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Optional toppings: sliced avocado, sour cream, crushed tortilla chips, extra cheese, pickled jalapeños

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the beans, shred the chicken, and juice the lime.
  2. Heat 1 tablespoon olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the cumin, oregano, and chili powder to the pot. Stir constantly for 30-45 seconds to bloom the spices.
  4. Pour in the green enchilada sauce and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  5. Stir in the drained white beans and shredded chicken. Let simmer for 10-12 minutes to meld flavors.
  6. Reduce heat to low. Stir in the heavy cream, then add the shredded Monterey Jack cheese a handful at a time, stirring until each addition melts completely.
  7. Turn off the heat. Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning with more salt, lime, or cumin as needed.
  8. Let the chili rest for 5 minutes before serving to allow flavors to settle and texture to thicken.
  9. Ladle into bowls and garnish with desired toppings.

Notes

Don’t boil after adding dairy to prevent separation. Use room temperature cream and freshly shredded cheese for best melting. For thicker chili, mash half the beans before adding. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, green enchilada sauce, easy chili, quick dinner, cozy soup, chicken chili recipe

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