This thick white chicken chili combines savory salsa verde with rich cream cheese for a comforting meal. It can be prepared quickly on the stove or slowly in a crockpot for a cozy dinner.
List of ingredients
- 3 boneless, skinless chicken breasts (or 3-4 cups shredded rotisserie chicken) – the main protein.
- 1 tablespoon olive oil – used for sautéing aromatics.
- 1 medium yellow onion, diced – adds a foundational savory flavor.
- 1 teaspoon minced garlic – provides a pungent, aromatic base.
- 32 ounces chicken broth – the liquid base for the stew.
- 15 ounce can cream corn – adds thickness and a hint of sweetness.
- 16 ounce jar salsa verde – provides the tangy green chili flavor.
- (2) 15 ounce cans great northern beans, drained and rinsed – for heartiness and texture.
- 1 teaspoon salt – enhances all other flavors.
- 1 teaspoon ground cumin – adds earthy, warm notes.
- 1 teaspoon dried oregano – contributes a herbal depth.
- 1/2 teaspoon ground black pepper – provides a subtle bite.
- 1/2 teaspoon chili powder – adds color and mild spice.
- 1/4 teaspoon cayenne pepper – controls the heat level.
- 8 ounces cream cheese, cut into cubes – creates the signature velvety texture.
- 1/2 to 1 cup half and half cream – adjusts the final creaminess and consistency.
- 1 cup fresh cilantro, chopped – adds a bright, fresh finish.
step-by-step instructions
- Prepare the chicken: If using raw boneless, skinless chicken breasts, boil them in water until cooked through, then drain and shred. If using rotisserie chicken, simply remove the skin and shred the meat.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
- Deglaze and base: Pour in 32 ounces of chicken broth and allow it to cook for about 1 minute. This helps incorporate the flavors from the bottom of the pot.
- Add flavor agents: Stir in the creamed corn and salsa verde. Let the mixture cook for another minute to integrate the ingredients.
- Season and simmer: Mix in the drained and rinsed great northern beans. Add the salt, black pepper, cayenne pepper, ground cumin, and dried oregano. Stir well and simmer on low heat for 5 minutes, or until the chicken is ready.
- Incorporate protein: Fold the shredded chicken into the simmering pot. Ensure the chicken is evenly distributed throughout the mixture.
- Create the creamy finish: Add the cubed cream cheese to the pot, stirring constantly until the cheese is completely melted and smooth.
- Adjust consistency: Stir in 1/2 to 1 cup of half and half cream, adding more or less depending on your preferred thickness.
- Final touch: Stir in the chopped fresh cilantro. Stir well one last time and serve immediately.
Pro Cooking Tips for Best Results
Use Rotisserie Chicken for Faster Prep
To save significant time, utilize a pre-cooked rotisserie chicken from the store. Simply remove the skin and shred the breast and thigh meat using two forks or a stand mixer with a paddle attachment. This eliminates the boiling and shredding process entirely.
Thicken the Chili with a Cornstarch Slurry
While the cream cheese and creamed corn naturally thicken the dish, some prefer an even denser consistency. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small cup until smooth. Stir this slurry into the simmering chili and cook for a few minutes until the desired thickness is reached.
Manage Heat with Salsa Verde Selection
Salsa verde varies greatly in spiciness, typically available in mild, medium, and hot versions. Since this recipe includes cayenne pepper, choosing a mild or medium salsa verde helps keep the heat balanced for a wider range of palates.
Prevent Cream Cheese Clumping
To ensure the cream cheese integrates smoothly without leaving lumps, cut the block into small, uniform cubes before adding it to the pot. Using a whisk instead of a spoon during this step helps emulsify the cheese into the broth more efficiently.
Ingredient Substitutions and Variations
Substitute Great Northern Beans with Cannellini
If great northern beans are unavailable, cannellini beans or navy beans are excellent alternatives. They possess a similar mild, nutty flavor and a creamy texture that maintains the white appearance of the chili.
Convert the Dish to a Vegetarian Version
To make this recipe meat-free, replace the chicken broth with a high-quality vegetable broth. Instead of shredded chicken, use cubed sweet potatoes or extra chickpeas to provide bulk and protein.
Use Heavy Cream as a Half and Half Alternative
If you do not have half and half, you can use heavy cream for a richer, denser result. To avoid making the dish too thick, start with a smaller amount and gradually add more until the consistency is to your liking.
Modify the Heat Level
For those sensitive to spice, you can omit the cayenne pepper entirely or reduce the chili powder. To add more kick, include diced fresh jalapeños or a pinch of red pepper flakes during the sautéing phase.
Serving and Pairing Ideas
Pair with Jalapeno Cheddar Cornbread
The sweetness and corn flavor of cornbread balance the tanginess of the salsa verde. Adding jalapeno and cheddar cheese to the cornbread batter complements the creamy nature of the chicken chili.
Add Fresh Avocado and Lime Toppings
To brighten the rich flavors, top each bowl with fresh avocado slices and a squeeze of lime juice. The acidity of the lime cuts through the cream cheese, while the avocado adds a cool, buttery contrast.
Serve Over Green Chile Rice
For a more filling meal, ladle the chili over a bed of green chile rice. The rice absorbs the creamy sauce and adds an extra layer of savory flavor to every bite.
Garnish with Monterey Jack Cheese
Shredded Monterey Jack or Pepper Jack cheese melts beautifully into the hot chili. Sprinkle a generous handful on top just before serving to add a stretchy, salty element to the dish.
Storage and Reheating Advice
Store in Airtight Containers for Freshness
Place leftover chili in a sealed airtight container and store it in the refrigerator. It will remain fresh and flavorful for 3 to 4 days.
Avoid Freezing to Prevent Dairy Separation
Freezing is not recommended for this specific recipe because of the high dairy content. The cream cheese and half and half can separate during the freezing and thawing process, which ruins the velvety texture of the sauce.
Reheat Gently on the Stovetop
When reheating, use a saucepan over low to medium heat rather than a microwave. Stir frequently and add a splash of chicken broth or milk if the chili has thickened too much in the fridge.
Slow Cooker Method
Prepare in a Slow Cooker for Convenience
This recipe adapts well to a crockpot for those who prefer a set-it-and-forget-it approach. Place all ingredients except the half and half and cilantro into the slow cooker.
Maintain Heat Settings in the Crock Pot
Cook the mixture on low for 3 to 4 hours. Stir occasionally to ensure the cream cheese melts evenly into the broth, then stir in the cream and cilantro just before serving.
Troubleshooting Common Issues
Balance Excess Salt in the Stew
If the chili tastes too salty, it is often due to the salt content in the canned beans or salsa verde. To neutralize this, add a small amount of unsalted chicken broth or a squeeze of fresh lime juice to balance the sodium.
Fix Thin Consistency Without Overcooking
If the chili is too thin after adding the cream, simmer it for an additional 10 minutes without a lid to allow the liquid to reduce. Alternatively, use the cornstarch slurry method mentioned in the tips section.
Prevent Dairy Curdling
To prevent the cream or cream cheese from curdling, ensure the pot is not at a rolling boil when adding them. Keep the heat on low or medium-low to ensure a smooth integration of the dairy components.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Thaw them completely in the refrigerator before boiling, or boil them directly from frozen, though this may require a few extra minutes of cooking time.
How spicy is this chili?
This chili has a mild to medium heat level depending on the salsa verde used. The cayenne pepper adds a subtle warmth, but it is not overwhelmingly spicy for most adults.
Can I use whole kernel corn instead of creamed corn?
You can use whole kernel corn, but the chili will be thinner and less creamy. If you make this swap, you may need to increase the amount of cream cheese or use a cornstarch slurry to achieve the desired thickness.
Print
Creamy Salsa Verde Chicken Chili with Cream Cheese
- Total Time: 35 minutes
- Yield: 10 servings
- Diet: General
Description
This easy recipe for out of this world white chicken chili is made thick and creamy with cream cheese, creamed corn and salsa verde!
Ingredients
- 3 boneless, skinless chicken breasts (or 3–4 cups shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 32 ounces chicken broth
- 15 ounce can cream corn
- 16 ounce jar salsa verde
- two 15 ounce cans great northern beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 8 ounces cream cheese, cut into cubes
- 1/2 to 1 cup half & half cream
- 1 cup fresh cilantro, chopped
Instructions
- Step 1: If using boneless, skinless chicken breasts, boil, drain and shred.
- Step 2: While chicken is boiling, dice onion and sauté over medium-high heat with minced garlic and 1 tablespoon olive oil in large soup pot or Dutch oven until soft. Add in chicken broth and let cook for 1 minute.
- Step 3: Mix in creamed corn, salsa verde. Let cook for another minute. Add beans, salt, ground black and cayenne peppers and 1 teaspoon ground cumin, salt, and dried oregano. Combine, and let simmer on low for 5 minutes or until chicken is ready.
- Step 4: Fold in shredded chicken. Add cream cheese, stirring until melted. Stir in half & half cream (1/2 cup-1 cup, as needed). Add cilantro. Stir well.
- Step 5: Serve with cornbread, rice or tortilla chips. Can be topped with avocado and cheese.
Notes
Minimize prep time by using rotisserie chicken. To thicken the chili, you can add only half the chicken broth initially and add more as needed, or stir in a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp cold water). Adjust cayenne pepper to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 6 g
- Sodium: 1129 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 65 mg