Tangy And Creamy White Chicken Chili

This Tangy Creamy White Chicken Chili will have you come back for seconds, thirds, and fourths… It’s that good. It has a little zing from the chili powder and tang from the salsa Verde, and it’s super creamy from the cream cheese and sour cream.

I’ve tried several white chicken chili recipes, but none impressed me. Most of the recipes are just too bland. And if I want something bland, I’ll drink some water. Thank you very much. So I researched, pulled my favorite ingredients from several recipes I tried, added a few, and bam! It came out amazing. When looking for chili/soup recipes, they must be satisfying, hearty, and flavorful. Add some salad, crusty bread, or grilled cheese; we’re in business. It’s satiating; chicken and beans are full of protein, and beans add fiber. The toppings for this chili are the best. I beg you to buy cilantro, Cotija cheese, and corn chips. Top the chili off with them, and you won’t regret it.

Now, for the ingredients.

Chicken. I’ve cooked chicken breast in the chili. However, you can use a rotisserie chicken instead and add it toward the end; let it warm through before adding the cheeses and sour cream. Also, I did not take a picture of the raw chicken breast. Not this time; I couldn’t do it. How do you make a raw chicken breast appetizing? So, while it’s missing from the ingredients picture, it is in the ingredients list on the recipe card.

Salsa Verde. I’ve tried several brands, but I really liked a Specially Selected brand from Aldi’s – Mild Roasted Verde Salsa. That’s what I’m using in this recipe; it’s fantastic. By the way, this is not sponsored or anything. I want to give you the best and most accurate information when it comes to cooking. This salsa is one of the main reasons the chili is so good. However, if you know of a better, more flavorful brand of Salsa Verde, please let me know in the comments below. 

Tangy Creamy White Chicken Chili

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This Tangy Creamy White Chicken Chili will have you come back for seconds, thirds, and fourths… It’s that good. It has a little zing from the chili powder and tang from the salsa Verde, and it’s super creamy from the cream cheese and sour cream.

• Author: Olga Lang
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 1x
• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts or one rotisserie chicken
• 1 medium chopped onion
• 1 orange bell pepper, chopped
• 2 TBSP chopped garlic
• 1 1/2 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp chili pwd
• 1/4 tsp black pepper
• 6 cups chicken broth
• Salt to taste
• Olive oil for cooking

Add at the end

• 1 cup mild roasted salsa Verde
• 3 cans of northern beans, drained and rinsed
• 1 cup shredded sharp cheddar cheese
• 4 oz., half of a block of cream cheese, cubed or broken up into small pieces so it melts faster
• 1/4 cup sour cream

• Serve with crumbled Cotija cheese, cilantro leaves, pickled jalapenos, and broken-up corn chips.

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add onion and cook for about 5 minutes, until it softens.
2. Add garlic and bell pepper and cook 5 more minutes until the bell pepper is softened.
3. Add spices and cook for a minute until the spices are warmed.
4. Add chicken and chicken broth, partially cover, and simmer for about 20-25 minutes until the chicken is cooked.
5. Once the chicken is cooked, pull it out and shred it using two forks.
6. Add the chicken back, add salsa verde and northern beans, and bring it back to a simmer.
7. Turn the heat off and add the cheeses and sour cream. Stir until the cheeses melt. 
8. Serve with crumbled Cotija cheese, cilantro leaves, pickled jalapenos, and broken-up corn chips.