Creamy Salsa Verde White Chicken Chili: A Flavorful & Easy Recipe

This Creamy Salsa Verde White Chicken Chili is a game-changer. Forget everything you thought you knew about chili – this recipe is lighter, brighter, and bursting with flavor thanks to the addition of vibrant salsa verde. It’s incredibly easy to make, perfect for busy weeknights, and a guaranteed crowd-pleaser. We’re talking tender chicken, creamy broth, hearty white beans, and a tangy kick that will leave you wanting more. Prepare to be amazed by this delicious twist on a classic comfort food!

## Why You’ll Love This Recipe

* **Quick and Easy:** This chili comes together in under an hour, making it ideal for those evenings when you need a satisfying meal without spending hours in the kitchen.
* **Flavorful and Unique:** The salsa verde adds a zesty, herbaceous flavor that elevates this chili beyond the ordinary. It’s a welcome change from traditional tomato-based chili.
* **Creamy and Comforting:** The addition of cream cheese or sour cream creates a luscious, creamy texture that’s incredibly satisfying.
* **Customizable:** Easily adapt this recipe to your taste preferences. Add more heat, swap out the beans, or use different toppings.
* **Versatile:** Serve it as a main course, appetizer, or even as a topping for nachos or baked potatoes.
* **Perfect for Meal Prep:** This chili tastes even better the next day, making it a great option for meal prepping.
* **Freezable:** Make a big batch and freeze it for future meals. It’s a lifesaver on busy weeknights.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs. Using a mix of both can add depth of flavor. You can also use pre-cooked rotisserie chicken to save time. If using rotisserie chicken, add it at the end to warm through.
* **Olive Oil:** 2 tablespoons. Used for sautéing the vegetables.
* **Onion:** 1 medium, chopped. Yellow or white onion works best.
* **Garlic:** 2-3 cloves, minced. Fresh garlic is highly recommended for the best flavor.
* **Chicken Broth:** 6-8 cups. Low-sodium chicken broth is preferred so you can control the saltiness of the chili. Using a high-quality broth makes a big difference in the overall flavor.
* **Great Northern Beans:** 2 (15-ounce) cans, rinsed and drained. You can also use cannellini beans or navy beans.
* **Salsa Verde:** 1 (16-ounce) jar. Choose your favorite brand and heat level. A mild or medium salsa verde is a good starting point, but feel free to use hot if you like a spicier chili.
* **Cumin:** 1 teaspoon. Adds a warm, earthy flavor.
* **Oregano:** 1/2 teaspoon. Provides an herbaceous note.
* **Chili Powder:** 1/2 teaspoon. Adds a touch of warmth and depth.
* **Salt and Pepper:** To taste. Season generously to bring out the flavors.
* **Cream Cheese or Sour Cream:** 4 ounces. Adds creaminess and richness. Allow it to soften slightly before adding it to the chili.
* **Optional Toppings:** Avocado, shredded cheese (Monterey Jack, cheddar, or pepper jack), sour cream, cilantro, lime wedges, tortilla chips.

## Step-by-Step Instructions

Follow these simple steps to make this incredible Creamy Salsa Verde White Chicken Chili:

**Step 1: Prepare the Chicken (If Using Raw Chicken)**

* **Poaching Method:** Place the chicken breasts or thighs in a large pot or Dutch oven. Cover with chicken broth, ensuring the chicken is completely submerged. Bring to a simmer over medium heat. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the broth and set aside to cool slightly. Shred the chicken using two forks.
* **Instant Pot Method:** Place the chicken breasts or thighs in the Instant Pot. Add 1 cup of chicken broth. Secure the lid and cook on high pressure for 10-12 minutes. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure. Remove the chicken and shred it.
* **Slow Cooker Method:** Place the chicken breasts or thighs in a slow cooker. Add 1 cup of chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken.

**Step 2: Sauté the Vegetables**

* In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 3: Build the Chili**

* Pour in the remaining chicken broth. Scrape the bottom of the pot to loosen any browned bits (this adds flavor!).
* Add the rinsed and drained Great Northern beans, salsa verde, cumin, oregano, and chili powder. Stir to combine.
* Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.

**Step 4: Add the Chicken and Cream Cheese/Sour Cream**

* Stir in the shredded chicken.
* Add the softened cream cheese or sour cream. Stir until completely melted and incorporated into the chili, creating a creamy texture.

**Step 5: Season and Serve**

* Season with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.
* Ladle the chili into bowls and garnish with your favorite toppings, such as avocado, shredded cheese, sour cream, cilantro, and lime wedges. Serve with tortilla chips for dipping.

## Tips for the Best Creamy Salsa Verde White Chicken Chili

* **Use High-Quality Ingredients:** The better the ingredients, the better the chili will taste. Opt for fresh garlic, high-quality chicken broth, and your favorite brand of salsa verde.
* **Don’t Overcook the Chicken:** If using raw chicken, be careful not to overcook it, as it will become dry and tough. The poaching method is a great way to ensure tender, juicy chicken.
* **Adjust the Heat Level:** If you prefer a spicier chili, use a hot salsa verde or add a pinch of cayenne pepper.
* **Let the Flavors Meld:** Simmering the chili for at least 15-20 minutes allows the flavors to meld together and create a richer, more complex taste.
* **Soften the Cream Cheese/Sour Cream:** Allowing the cream cheese or sour cream to soften slightly before adding it to the chili will help it melt more easily and prevent clumping.
* **Taste and Adjust:** Taste the chili as you go and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to achieve your desired flavor.
* **Don’t Skip the Toppings:** The toppings are what really make this chili special. They add texture, flavor, and visual appeal. Get creative and use your favorites!

## Variations and Substitutions

* **Vegetarian Option:** Substitute the chicken with an extra can of beans or add diced vegetables like corn, bell peppers, or zucchini.
* **Spicier Chili:** Use a hot salsa verde, add a pinch of cayenne pepper, or include a chopped jalapeño pepper with the onions and garlic.
* **Different Beans:** Substitute Great Northern beans with cannellini beans, navy beans, or even black beans.
* **Add Corn:** Stir in a can of drained corn or frozen corn kernels for added sweetness and texture.
* **Use Rotisserie Chicken:** Save time by using pre-cooked rotisserie chicken. Simply shred the chicken and add it to the chili at the end to warm through.
* **Thicken the Chili:** If you prefer a thicker chili, you can mash some of the beans with a fork or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the chili and simmer for a few minutes until thickened.
* **Dairy-Free Option:** Omit the cream cheese or sour cream, or substitute with a dairy-free cream cheese alternative or coconut cream.

## Serving Suggestions

This Creamy Salsa Verde White Chicken Chili is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **With Tortilla Chips:** Serve with tortilla chips for dipping. This is a classic and easy option.
* **Over Rice:** Ladle the chili over cooked rice for a heartier meal. Brown rice or white rice both work well.
* **In Burrito Bowls:** Use the chili as the base for burrito bowls. Add rice, beans, corn, avocado, and your favorite toppings.
* **On Baked Potatoes:** Top baked potatoes with the chili, shredded cheese, and sour cream.
* **As a Nacho Topping:** Use the chili as a topping for nachos. Add cheese, jalapeños, and your favorite nacho toppings.
* **With Cornbread:** Serve with a side of warm cornbread for a comforting and satisfying meal.

## Storage Instructions

* **Refrigerating:** Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Allow the chili to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the chili in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little chicken broth or water to thin it out if it has thickened during storage.
* **Microwave:** Reheat the chili in a microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.

## Printable Recipe Card

**Creamy Salsa Verde White Chicken Chili**

A flavorful and easy recipe for creamy white chicken chili with salsa verde. Perfect for a quick and satisfying meal!

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes

**Yield:** 6-8 servings

**Ingredients:**

* 1. 5-2 pounds boneless, skinless chicken breasts or thighs
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 6-8 cups low-sodium chicken broth
* 2 (15-ounce) cans Great Northern beans, rinsed and drained
* 1 (16-ounce) jar salsa verde
* 1 teaspoon cumin
* ½ teaspoon oregano
* ½ teaspoon chili powder
* Salt and pepper, to taste
* 4 ounces cream cheese or sour cream, softened
* Optional toppings: Avocado, shredded cheese, sour cream, cilantro, lime wedges, tortilla chips

**Instructions:**

1. **Prepare the Chicken:** Poach, Instant Pot, or Slow Cook. Shred the chicken and set aside.
2. **Sauté Vegetables:** Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
3. **Build the Chili:** Pour in chicken broth. Add beans, salsa verde, cumin, oregano, and chili powder. Bring to a simmer and cook for 15-20 minutes.
4. **Add Chicken and Cream Cheese/Sour Cream:** Stir in shredded chicken. Add softened cream cheese or sour cream and stir until melted and incorporated.
5. **Season and Serve:** Season with salt and pepper to taste. Ladle into bowls and garnish with toppings.

**Notes:**

* Adjust heat level with salsa verde or cayenne pepper.
* Substitute beans or add corn for variations.
* Use rotisserie chicken for a quicker meal.
* For a thicker chili, mash some beans or use a cornstarch slurry.

## Nutritional Information (Approximate)

*Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* **Calories:** Approximately 350-450 per serving
* **Protein:** 30-40 grams
* **Fat:** 15-25 grams
* **Carbohydrates:** 20-30 grams
* **Fiber:** 5-7 grams

## Final Thoughts

This Creamy Salsa Verde White Chicken Chili is a must-try recipe that’s sure to become a family favorite. It’s easy to make, packed with flavor, and incredibly versatile. Whether you’re looking for a quick weeknight meal or a crowd-pleasing appetizer, this chili is the perfect choice. So, gather your ingredients, get cooking, and enjoy this delicious twist on a classic comfort food!

We hope you enjoy this recipe! Let us know in the comments below what your favorite toppings are and any variations you try. Happy cooking!