This cozy and creamy Salsa Verde White Chicken Chili is filled with tender cooked chicken and beans, bold spicy flavor, with an incredible velvety texture! The ultimate satisfying family dinner that’s also great for game day and potlucks.
Looking for more cozy dinner ideas? Try my recipe for the Best Homemade Chicken Noodle Soup!
Spicy Salsa Verde White Chicken Chili
This chicken chili is the ultimate combination of spicy chili flavor meets wonderful, creamy texture. This version made with tender shredded salsa verde chicken is a great alternative to traditional beef chili, and just as satisfying!
I make this stovetop chili recipe using the chicken from my Instant Pot Salsa Verde Chicken, plus a flavorful base (more on this later). Combined with savory chicken broth, hearty beans and sweet corn kernels, the final result is so filling and delicious. A little goes a long way with this hearty chili, and the leftovers are perfect to enjoy the next day!
What You’ll Need
- Salsa Verde Chicken: Follow this easy recipe for homemade Salsa Verde Chicken (great for all kinds of recipes!). If you’re in a pinch, you can substitute shredded rotisserie chicken mixed with 1/2 cup salsa verde.
- Chicken Broth: Or vegetable stock. I recommend low sodium broth as it allows for easier control over the amount of salt in the recipe.
- Onion: Diced.
- Jalapeno: A single pepper (or more depending on your desired heat level), seeded and diced.
- Garlic: Whole cloves, diced.
- Canned Green Chilis: Chopped, undrained
- Beans: I use Great Northern beans that have been drained and rinsed. You can also sub these with other bean varieties like Cannellini beans, or Navy beans.
- Corn: Drained canned corn or thawed frozen corn.
- Seasoning: Cumin and cayenne pepper.
- Olive Oil
- Salt
How to Make Stovetop White Chicken Chili
In 4 simple steps, you’ll be dishing up a delicious bowl of this white chicken chili!
Saute the Veggies & Aromatics: In a Dutch oven, saute the onions and jalapeno in olive oil, followed by the garlic and green chilis.
Blend the Chili Base: Transfer the sauteed ingredients to a food processor along with one half of the beans and corn. Add in the seasonings and salt, and then blend it up until you have a thick paste.
Combine the Ingredients: In the same Dutch oven, stir together the salsa chicken and chicken broth. Add in the bean paste, as well as the remaining beans and corn.
Cook: Let the chili come to a boil, and then lower the heat to a simmer for about half an hour.
Adjust the seasoning to taste, top with your favorite ingredients, and then serve!
What’s the Secret to Thick & Creamy Chili?
My secret weapon for hearty chili with a rich and luxurious texture? Blending a portion of the ingredients and aromatics into a flavor-packed paste. This paste serves as the base to your chili and is LOADED with flavor, protein and creamy goodness!
Tips for Success
- Adjust the Heat Level: You can make this chili as hot or as mild as you like. If you want to kick the heat up a notch, you can easily add in extra jalapenos, hot sauce, or seasoning.
- Why Is My Chili Bland?: Most of the time, dishes that are missing some oomph just need one thing: more salt! If this isn’t the case, and you still find your chili lacking, try adding a squeeze of lime or lemon. The acidity will help boost and brighten the flavors!
- How To Thicken Chili Without Blending: If you’d still prefer a thicker chili texture, you can create a slurry with warm water and cornstarch, and add this in towards the end of the cooking time.
- Make Crock Pot White Chicken Chili: If you’d prefer a more hands-off approach to this chili recipe, try making it in the Crock Pot or slow cooker!
Topping Ideas
When it comes to this easy white chicken chili, I love serving it topped with a sprinkle of fresh cilantro, a dollop of sour cream, and crushed tortilla chips for a bit of crunch.
There are countless other chili topping ideas you can try! Here are some suggestions:
- Avocado Salsa
- Sliced or pickled jalapenos
- Diced onion or bell peppers
- Shredded cheese (Sharp cheddar, Monterey Jack or Pepper Jack)
- Greek yogurt (in place of sour cream)
- Lime wedges
Serving Suggestions
From tailgate parties to potlucks, to easy weeknight dinners, this chicken chili is super versatile! Here are some of my favorite ways to serve it:
- Go the classic route and enjoy this chicken chili with a side of Cornbread or Sweet Dinner Rolls.
- Make it a meal with a side of Southwestern Cobb Salad, Homemade Coleslaw, or Roasted Veggie Nachos.
- Serve this easy chili recipe on game day or at parties next to loads of fun appetizers, like Mini Corn Dogs, Easy Feta Dip, or Jalapeño Popper Pizza.
Storage and Reheating
Leftover chicken chili can be stored airtight in the fridge for up to 5 days. Reheat servings in the microwave or in a saucepan on the stove until warmed through.
Can I Freeze This?
You can! Freeze this chicken chili in a freezer-safe container for up to 2 months. Thaw the chili overnight in the fridge, then heat and serve!
More Cozy Dinner Ideas
- Easy Chicken Divan
- Chicken Cordon Bleu Casserole
- Creamy Pumpkin Sausage Pasta
- Secret Ingredient Turkey Chili
- Old Fashioned Brunswick Stew
Easy White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: serves 8
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
Description
This cozy and creamy Salsa Verde White Chicken Chili is filled with tender shredded chicken and has the most incredible velvety texture. It’s the ultimate satisfying and easy dinner!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeno, seeded and diced
- 3 cloves garlic, diced
- 1 (4 ounce) can chopped green chilis, undrained
- 2 cans northern beans, drained, rinsed and divided
- 1 can corn, drained and divided in half
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 3 cups salsa verde chicken
- 24 ounces chicken broth
Instructions
- In a medium Dutch oven heat the olive oil over medium heat.
- Saute the onions and jalapeno until soft, about 5 minutes.
- Add in the garlic and saute for 2 more minutes. Stir in the green chilis and remove from the heat.
- Place one can of drained and rinsed beans and half of the corn into a blender or food processor. Transfer the onion mixture into the blender or food processor as well. Add in the cumin, cayenne and salt. Blend the mixture until it is a thick paste.
- Add the chicken to the unwashed dutch oven over medium heat and stir in the chicken broth. Add in the bean mixture to the broth and stir to combine. Finally add in the remaining beans and corn.
- Heat the chili until it just comes to a boil, stirring frequently.
- Reduce the heat to low and simmer the chili for 30 minutes.
- Adjust seasoning to taste if necessary.
Notes
In place of Salsa Verde Shredded Chicken, you can sub in shredded Rotisserie Chicken mixed with 1/2 cup of salsa verde.
Nutrition
- Serving Size:
- Calories: 440
- Sugar: 9.2 g
- Sodium: 3734.2 mg
- Fat: 7.2 g
- Carbohydrates: 71.9 g
- Protein: 26.1 g
- Cholesterol: 0 mg
This recipe is the best! It’s gluten free, dairy free, and the best chicken chili I’ve ever had (for real). I’ve made it for friends, and received raves. Some slight changes I’ve made:
– I go heavier on the corn. I add a can of creamed corn to the base, and then a full can of kernels at the end.
– I leave out the jalapeño. The green salsa gives it enough kick for me. I have hot sauce on the side for those who want more heat.
– I’ve made it vegetarian by using black beans and vegetable broth rather than chicken.
– I’ve really cheated and skipped the entire sautéing process at the beginning. Amazingly it still tastes great, and makes it really easy and fast.. Adding some sliced green onions adds onion flavor.
Really good!!
This has become one of my go-to recipes. I don’t have an Instant Pot, but rotisserie chicken and bottled salsa work just fine. I also skip the jalapeño and add hot sauce to taste, and I thow in more corn because I love corn. A can of creamed corn may also have found its way into the chili once or twice — probably not for purists, but everyone who’s eaten it has loved it!
So glad you like it!!
loved this recipe!! The special mix of the blended corn, chilis and beans makes this a the best white chili ever! I was concerned the the corn would make it too sweet but it balanced the tartness of the salsa verde perfectly!!!! Wondeful taste and texture! Can’t imagine using any other recipe! THANKS!!!
Mine came out very soupy and the jalapeño flavor overpowered everything
How much of your salsa verde chicken is this? I only plan on making this and don’t want extra chicken. Please help!
I made this for dinner the other night, I don’t have an Instant Pot (but I think I might need one…) so I made the chicken in the crock pot, but other than that I followed the recipe exactly, and it was SOO good!!! Thanks for the great dinner recipe, I will definitely be making this again!!
So glad you adapted it and left your results!
Made the Salsa Verde on Tuesday and loved it! Made the chicken chili on Sat and loved it too! Both great recipes! Thanks so much for sharing!
Awesome! So glad you liked them both…they’ve been on repeat in my house this month!
Wow! This looks fantastic, so thick and flavourful! I can’t wait to try it when the weather cools down here (summer here). Gorgeous photos too!
I made your salsa verde chicken last week using my new pressure/multi cooker and LOVED it! This looks like another winner, can’t wait to make it!
Awesome!!! Do you have an Instant Pot or another brand?