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–+ servings
A bowl of creamy White Chicken Chili topped with shredded cheese, sliced green onions, and parsley, served with a tortilla chip; avocado, extra cheese, and fresh herbs are on the side.

Creamy White Chicken Chili with Salsa Verde

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This creamy white chicken chili is comfort food at its finest. The texture is rich and creamy and is brightened up with lime, salsa verde, cilantro, and green onions.

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
    image for recipe instruction: Chopped onions sautéed with spices in a white Dutch oven form the flavorful base for a comforting White Chicken Chili on a light-colored countertop.
  • 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
    image for recipe instruction: Two pieces of chicken are simmering in the spiced chicken stock inside a white Dutch oven on a neutral background—perfect for those who love comforting dishes like White Chicken Chili with a twist.
  • 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
    image for recipe instruction: A large white pot containing a thick, creamy yellow White Chicken Chili with visible onions or small chunks sits on a light-colored surface.
  • Use 2 forks to shred the cooked chicken.
    image for recipe instruction: A glass bowl filled with shredded cooked chicken, perfect for making flavorful White Chicken Chili, sits on a light, textured surface.
  • 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
    image for recipe instruction: A pot of creamy White Chicken Chili with shredded chicken, white beans, corn, and fresh herbs, stirred with a wooden spoon on a light surface.
  • 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
    image for recipe instruction: A bowl of creamy White Chicken Chili with beans, corn, cheese, green onions, cilantro, and tortilla chips, served with a spoon; avocado halves are visible nearby.

Notes

Toppings: While the garnishes are optional, they are highly recommended, especially the cilantro and green onions. They bring a burst of freshness that balances the chili. 
Cornmeal: I love to add this ingredient to chili, especially my ground beef chili. You don't really taste the corn, but it adds a subtle flavor and helps thicken the chili nicely. Without it, white chicken chili often ends up being a bit soupy, and the cornmeal fixes that. 
Chicken: Feel free to use chicken thighs if that is what you prefer!
Serving: 1 bowl without toppings, Calories: 459kcal, Carbohydrates: 33g, Protein: 34g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 107mg, Sodium: 1296mg, Potassium: 964mg, Fiber: 3g, Sugar: 9g, Vitamin A: 539IU, Vitamin C: 13mg, Calcium: 112mg, Iron: 2mg