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