Uploaded March 2026 | Updated September 2026, 2 weeks ago
A creamy, hearty white chili made with chicken, green chiles, and spices and no beans.
Ingredients
For the Chili:
2 Tbsp butter or beef tallow
1 ½ lb boneless, skinless chicken thighs (cubed or shredded after cooking)
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth (unsalted)
1 cup heavy cream
4 oz cream cheese, softened
2 cans (4 oz each) diced green chiles
1 cup diced zucchini (as a bean substitute for texture)
1 jalapeño, seeded and minced (optional, for heat)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste
For Topping:
½ cup shredded Monterey Jack or Pepper Jack cheese
¼ cup sour cream
1 avocado, diced
Fresh cilantro, chopped
Lime wedges
Macronutrients
(per serving, makes 6)
Protein: 35g
Fat: 38g
Carbs: 7g
Preparation
In a large pot or Dutch oven, melt butter or tallow over medium-high heat. Add chicken and sear 4–5 minutes until browned. Remove and set aside.
In the same pot, add onion, garlic, zucchini, and jalapeño (if using). Cook 4–5 minutes until softened.
Stir in chicken broth, green chiles, cumin, chili powder, paprika, salt, and pepper. Return chicken to the pot. Simmer 15–20 minutes until chicken is tender.
Reduce heat to low. Stir in heavy cream and cream cheese until smooth and thickened. Simmer another 5 minutes.
Ladle into bowls, top with shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime.
A creamy, hearty white chili made with chicken, green chiles, and spices and no beans.
Ingredients
For the Chili:
2 Tbsp butter or beef tallow
1 ½ lb boneless, skinless chicken thighs (cubed or shredded after cooking)
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth (unsalted)
1 cup heavy cream
4 oz cream cheese, softened
2 cans (4 oz each) diced green chiles
1 cup diced zucchini (as a bean substitute for texture)
1 jalapeño, seeded and minced (optional, for heat)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste
For Topping:
½ cup shredded Monterey Jack or Pepper Jack cheese
¼ cup sour cream
1 avocado, diced
Fresh cilantro, chopped
Lime wedges
Macronutrients
(per serving, makes 6)
Protein: 35g
Fat: 38g
Carbs: 7g
Preparation
In a large pot or Dutch oven, melt butter or tallow over medium-high heat. Add chicken and sear 4–5 minutes until browned. Remove and set aside.
In the same pot, add onion, garlic, zucchini, and jalapeño (if using). Cook 4–5 minutes until softened.
Stir in chicken broth, green chiles, cumin, chili powder, paprika, salt, and pepper. Return chicken to the pot. Simmer 15–20 minutes until chicken is tender.
Reduce heat to low. Stir in heavy cream and cream cheese until smooth and thickened. Simmer another 5 minutes.
Ladle into bowls, top with shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime.
