There’s something extra cozy about digging into a warm bowl of creamy chicken chili with green chiles—it’s like a hug in soup form. This dish combines the hearty goodness of traditional chili with the mellow heat of green chiles and a luscious creamy base. It’s a go-to in our house when we want comfort food without a lot of fuss. And the best part? It fits perfectly into the world of quick chili recipes that make weeknight dinners a breeze. Whether you're a fan of crock pot meals or looking to expand your lineup of instant pot dinner recipes, this one hits the sweet spot between rich flavor and hands-off cooking.
Creamy Chicken Chili with Green Chiles
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Instant Pot or Crockpot Either will work, depending on your schedule. The Instant Pot is perfect for quick chili recipes, while a crockpot lets flavors slowly meld throughout the day.
Cutting board and knife For chopping onion, garlic, and garnishes.
Wooden spoon or silicone spatula Great for stirring, especially with creamy mixtures.
Mixing bowl For softening and blending cream cheese with sour cream (optional).
Ladle Essential for serving up that velvety chili.
Proteins & Dairy
- 1½ lbs boneless skinless chicken thighs (or breasts, but thighs add more flavor)
- 1 block 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese or a Mexican blend
- 2 tablespoons butter
Vegetables & Aromatics
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 can 4 oz diced green chiles
- 1 can 15 oz sweet corn kernels, drained
- 1 can 15 oz white beans, drained and rinsed (such as Great Northern or cannellini)
Liquids & Seasonings
- 3 cups low-sodium chicken broth
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Juice of 1 lime for brightness
- Chopped fresh cilantro for garnish
Sauté Aromatics
Set your Instant Pot to "Sauté" mode. Melt the butter, then add diced onion and cook for about 3–4 minutes until translucent. Stir in minced garlic and cook for another minute. This base layer adds a savory depth to your chili.
Layer Ingredients
Add the chicken thighs directly on top of the sautéed aromatics. Sprinkle in cumin, paprika, oregano, chili powder, salt, and pepper. Pour in the chicken broth, followed by the green chiles, corn, and white beans. Don’t stir too much—let the chicken sit beneath the broth.
Pressure Cook
Seal the lid and cook on Manual High Pressure for 15 minutes. Once the cycle is complete, let the pressure naturally release for 10 minutes, then quick release the remaining steam.
Shred Chicken
Open the lid and use tongs to remove the chicken. Shred it using two forks, then return it to the pot.
Add Creamy Elements
Switch the Instant Pot back to “Sauté” mode. Stir in cream cheese, sour cream, and shredded cheese. Mix until fully incorporated and creamy. Add a splash of lime juice to brighten up the flavor.
Simmer & Serve
Let the chili simmer for 5 minutes so everything gets nice and cozy. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, extra cheese, or tortilla strips if you like.
Pairings
This creamy chicken chili goes well with several cozy sides and drinks:
- Cornbread or tortilla chips: The slight sweetness and crunch are perfect for scooping or dipping.
- Side salad: A crisp romaine and avocado salad with lime vinaigrette balances out the richness.
- Mexican rice: For a heartier meal, add a side of fluffy seasoned rice.
- Drinks: Try a cold Mexican lager, sparkling lime water, or a lightly sweet iced tea to refresh your palate.
If you're serving a crowd or prepping for the week, this chili also makes a stellar centerpiece in your rotation of crockpot soup recipes or chili instant pot recipes. Plus, leftovers taste even better the next day.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts tend to be leaner and can dry out faster. Chicken thighs are more forgiving and flavorful, especially in longer cooks like crock pot meals.
2. Can I make this in a crockpot?
Absolutely! This is a great fit for those who love homemade chili recipe crockpot style. Just add everything except the dairy and cook on Low for 6 hours or High for 3–4 hours. Stir in the cream cheese, sour cream, and shredded cheese 30 minutes before serving.
3. What if I want to use ground beef instead?
You can easily turn this into a beef chili recipe. Brown the ground beef in the Instant Pot first, then follow the same steps. This is a solid choice if you're after an instant pot chili recipe ground beef style, or exploring instant pot chilli recipes ground beef focused.
4. Can I freeze this chili?
Yes! Cream-based chilis can separate slightly after thawing, but a quick stir on the stovetop brings it right back. Let it cool completely, then store in an airtight container for up to 3 months.
5. Is this spicy? Can I adjust the heat?
This chili has a gentle warmth from the green chiles and spices, but it’s not overly spicy. If you want more kick, add diced jalapeños or a pinch of cayenne. For milder versions, use only half the green chiles or opt for mild canned varieties.
