Creamy White Chicken Chili with Salsa Verde
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This is the only white chicken chili recipe you’ll ever need! I make this when I want something cozy, comforting, creamy, and downright delicious. Whether you’re using up leftover chicken or want a flavorful dinner, let me show you how to do it.
Oh boy, do I have a treat for you! Have you tried white chicken chili before? Despite being creamy, it’s somehow lighter than traditional beef chili. It comes together easily and always gets rave reviews from anyone who tries it.
And I’m not just saying that – this recipe is a winner. Literally. It won me first place in my friend’s chili cookoff – we all brought our own recipe and voted for our favorite. This unsuspecting white chicken chili stole the show – it was a bit of a wildcard, but the type of wildcard you want seconds of.
Make this chili in your slow cooker
It’s easy to make this in the slow cooker instead!
- Start by sautéing the onion and garlic, then bloom the spices in the pan before transferring everything to your slow cooker. Tip ⇢ You can skip this step and toss everything in raw if you’re short on time, but taking a few extra minutes to sauté will deepen the flavor.
- Next, add all the ingredients except the cream cheese to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked.
- Use tongs to remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cream cheese and let it melt into the chili during the last 20 minutes of cooking. Serve it up and add the garnishes!
Store, freeze, and reheat instructions
Store: Let your white chicken chili cool completely, then transfer it to a covered container. Store it in the refrigerator for up to four days.
Freeze: This white chicken chili freezes well; sometimes I make a double batch to enjoy later. Once cooled, transfer it to a freezer-proof bag or an airtight container, then pop it in the freezer for up to 3 months. Transfer it to the fridge the day before you want to enjoy it, so it thaws out.
Reheat: I like to reheat this on the stovetop, but a microwave also works. If it’s a bit dried out, add a splash of water or chicken stock to loosen things up. Stir until it’s warmed through.
Creamy White Chicken Chili with Salsa Verde
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (minced)
- 2 cloves garlic (minced)
- 1 teaspoon EACH: cumin, coriander, smoked paprika, chili powder, and salt
- ½ teaspoon EACH: oregano and pepper
- 2 cups chicken stock
- 1 lb chicken breasts (boneless/skinless)
- 8 ounces light cream cheese (cut into think strips or small pieces)
- ¼ cup cornmeal
- 1 cup frozen corn
- ½ cup salsa verde
- 1 15-ounce can white canellini beans (drained and rinsed)
- 1 lime (juiced)
- To serve: cilantro, avocados, sliced green onions, tortilla chips, grated white cheddar cheese
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until it is translucent. Add the garlic, cumin, coriander, paprika, chili powder, salt, oregano, and pepper and cook for 1 minute more.2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 1 teaspoon EACH: cumin, coriander, smoked paprika, chili powder, and salt, ½ teaspoon EACH: oregano and pepper
- Pour the chicken stock into the pot and scrape the bottom to remove any bits that are stuck on. Add the chicken breasts and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes, or until the chicken is fully cooked.2 cups chicken stock, 1 lb chicken breasts
- Remove the chicken from the pot. Add the cream cheese and cornmeal and return the pot to a boil. Stir, then reduce the heat to low and let it simmer while you shred the chicken.8 ounces light cream cheese, ¼ cup cornmeal
- Use 2 forks to shred the cooked chicken.
- Once the cream cheese has melted (you may need to use a whisk here), return the chicken to the pot. Add the corn, salsa verde, and beans and let everything warm through. Remove the pot from the heat and stir in the lime juice.1 cup frozen corn, 1 15-ounce can white canellini beans, 1 lime, ½ cup salsa verde
- Taste and add more salt if you'd like. Serve the chili with any or all of the toppings!To serve: cilantro, avocados, sliced green onions, tortilla chips, grated white cheddar cheese
Notes
Nutrition
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Very yummy! Thanks for another delicious recipe! I left out the salsa verde coz I didn’t have any and it was still delicious
I’m so glad you loved it! And I love hearing that it still turned out great without the salsa verde — that kind of flexibility is always a win. Thanks so much for cooking along and taking the time to leave a note! 💛