This comforting white chicken chili brings together a luxurious, creamy texture with the savory brightness of salsa verde. By utilizing creamed corn and cream cheese as base thickeners, this dish achieves a velvety consistency that sets it apart from traditional broth-based recipes. It is an ideal solution for busy weeknights when you need a hearty, restaurant-quality meal in under forty minutes.
List of ingredients
- 3 boneless, skinless chicken breasts (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
- (2) 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
step-by-step instructions
- Step: If using boneless, skinless chicken breasts, boil, drain and shred.
- Step: Sauté diced onion with minced garlic and 1 tablespoon olive oil in a large soup pot or Dutch oven until soft.
- Step: Add in chicken broth and let cook for 1 minute.
- Step: Mix in creamed corn and salsa verde and cook for 1 minute.
- Step: Add beans, salt, ground black pepper, cayenne pepper, cumin, and dried oregano. Combine and simmer on low for 5 minutes.
- Step: Fold in shredded chicken, add cream cheese, and stir until melted.
- Step: Stir in half & half cream and cilantro. Stir well and serve.
Refining Your Chili Consistency
Using a Cornstarch Slurry for Extra Thickness
While the cream cheese and creamed corn naturally thicken this dish, you can enhance the body of the soup using a simple slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water until smooth. Slowly whisk this mixture into your simmering chili to achieve a heartier, restaurant-style thickness.
Controlling Broth Ratios
If you prefer a very thick chili, start by adding only half of the 32-ounce chicken broth during the initial steps. Once you have added the cream cheese and half & half, evaluate the thickness of the pot and add the remaining broth gradually until you achieve your preferred consistency.
Customizing Flavor and Texture
Selecting the Right Salsa Verde
Salsa verde is available in various heat levels ranging from mild to hot. Because this recipe calls for added cayenne pepper, it is often best to use a mild or medium salsa verde to maintain a balanced flavor profile that appeals to a wide variety of palates.
Swapping Bean Varieties
Great northern beans offer a mild, nutty profile and a creamy texture that is perfect for white chili. If you need a substitute, cannellini or navy beans are excellent alternatives that maintain the aesthetic of the dish. Avoid using darker beans like black or kidney beans if you want to keep the signature white color of the chili.
Adjusting the Heat Levels
The cayenne pepper provides a sharp, underlying heat that complements the creaminess of the dish. If you are sensitive to spice, consider starting with just a pinch of cayenne or omitting it entirely. You can always add extra spice at the table using fresh or pickled jalapeño slices.
Serving and Topping Suggestions
Enhancing the Presentation
Serving this chili in warmed bowls can help keep the creamy sauce at the optimal temperature for longer. Top each bowl with sliced avocado, a squeeze of fresh lime juice, or a dollop of sour cream to cut through the richness of the cream cheese. Shredded Monterey Jack or sharp white cheddar cheese also adds a lovely layer of flavor.
Accompaniments for a Complete Meal
This dish pairs exceptionally well with various types of bread and grains. Jalapeño cheddar cornbread muffins provide a nice textural contrast to the smooth chili. Alternatively, serving the chili over a scoop of fluffy rice or with a side of crispy tortilla chips allows guests to customize their bowl.
Management and Storage
Handling Leftovers
Store any remaining chili in an airtight container in the refrigerator for up to 3 to 4 days. Because the base contains significant amounts of dairy, try to reheat it slowly on the stovetop over low heat rather than using high-power microwave settings, which can cause the cream to separate.
Advice on Freezing
Freezing this recipe is generally discouraged because the dairy components tend to break down and separate during the thawing and reheating process. If you must freeze it, do so without the cream cheese and half & half, adding those ingredients fresh upon reheating to maintain the best quality and texture.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, this recipe is well-suited for slow cooking. Simply combine all ingredients, including the cooked and shredded chicken, in your crockpot. Cook on low for 3 to 4 hours, ensuring you stir occasionally to help the cream cheese incorporate fully into the broth.
What should I do if the chili separates?
If the dairy separates upon reheating, you can often fix it by whisking in a small amount of warm water or broth. A quick blend with an immersion blender can also help re-emulsify the sauce if it has become slightly grainy over time.
How can I make this a vegetarian meal?
To prepare a meatless version of this dish, replace the chicken broth with a high-quality vegetable stock. Swap the shredded chicken for cubed roasted sweet potatoes or additional white beans to maintain the heartiness and volume of the recipe.
Should I rinse the canned beans?
Yes, always drain and rinse canned beans thoroughly under cold running water. This removes the excess starch and canning liquid, which helps maintain the clarity of the chili base and prevents unwanted metallic or overly salty flavors from entering the soup.
How fine should I chop the cilantro?
Chopping the cilantro leaves finely ensures that the flavor is distributed evenly throughout every bite without leaving large pieces that can overwhelm the palette. Fresh cilantro is essential for this recipe, so try to add it only at the very end to preserve its vibrant, aromatic properties.
Print
Out of This World Cream Cheese Chicken Chili
- Total Time: 35 minutes
- Yield: 10 servings
- Diet: High Protein
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 (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
- (2) 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: If using boneless, skinless chicken breasts, boil, drain and shred.
- Step: Sauté diced onion with minced garlic and 1 tablespoon olive oil in a large soup pot or Dutch oven until soft.
- Step: Add in chicken broth and let cook for 1 minute.
- Step: Mix in creamed corn and salsa verde and cook for 1 minute.
- Step: Add beans, salt, ground black pepper, cayenne pepper, cumin, and dried oregano. Combine and simmer on low for 5 minutes.
- Step: Fold in shredded chicken, add cream cheese, and stir until melted.
- Step: Stir in half & half cream and cilantro. Stir well and serve.
Notes
Minimize prep time by using store-bought rotisserie chicken. If you prefer a thicker consistency, add only half the broth initially or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). You can adjust the heat level by choosing mild salsa verde or reducing the cayenne pepper.
- 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: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg