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bowl of white chicken chili with salsa verde recipe and tortilla chips

Creamy White Chicken Chili with Salsa Verde

Tami McBride
Make an epic white chicken chili with salsa verde recipe for dinner tonight. Salsa verde infuses flavor. Cream cheese adds a velvety texture. Gimme seconds, please.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish (Entrée)
Cuisine Soup
Servings 8 -10 servings
Calories 321 kcal

Ingredients
  

  • 2 tablespoons olive oil stove top preparation only
  • ½ cup yellow onion diced
  • 2 crushed garlic cloves or ¼ teaspoon garlic powder
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon oregano
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon ground black pepper
  • cups chicken broth
  • cups half and half divided
  • 1 cup of salsa verde salsa
  • 4 oz. can of green chilies
  • 2 cups cooked shredded chicken breast OR 2 raw chicken breasts (for slow cooker directions only)
  • 1 15 oz. can of white beans, like cannellini beans (or 1½ cups cooked beans)
  • 1 15 oz. can of sweet corn (optional)
  • 8 oz. cream cheese softened
  • 2 teaspoons of fresh lime juice about ½ freshly juiced lime

Instructions
 

STOVE TOP INSTRUCTIONS

  • BRING the cream cheese and half and half to room temperature.
  • PEEL and DICE the onion. Wash, remove seeds, and dice the jalapeno pepper. Peel and crush the garlic cloves.
  • HEAT the olive oil in a large soup pot.
  • ADD the diced onion and jalapeno peppers. Cook for 5 minutes, or until they soften.
  • SPRINKLE in the cumin, oregano, salt, pepper, and crushed garlic. Stir and cook for two minutes. The spices should be fragrant.
  • POUR in the chicken broth, ½ cup of the half and half, the salsa verde, green chilies, shredded chicken, white beans, and corn. Cook for 10 to 15 minutes.
  • As the chili cooks, WHISK the cream cheese into the remaining 1 cup of half and half until smooth. Juice the lime.
  • TURN OFF the heat. Pour the cream cheese mixture and lime juice into the chili. Stir. Then replace the lid and let it warm for 3 to 5 minutes.
  • TASTE and adjust seasonings, if needed. I often add ½ teaspoon more salt and occasionally more lime juice.
  • GARNISH with fresh cilantro, crushed tortilla chips, and green onions.

INSTANT POT INSTRUCTIONS

  • Follow the instructions for prepping above except, saute the onion and peppers on the Instant Pot's Sauté setting.
  • POUR the remaining ingredients except the cream cheese and half and half into the Instant Pot container. Pressure cook for 5 minutes. It will take 10 to 15 minutes to reach pressure.
  • As the chili cooks, WHISK the softened cream cheese into the half and half until smooth. Juice the lime.
  • Do a QUICK RELEASE when the chili is finished cooking to depressurize the pot.
  • POUR in the cream cheese mixture and stir well. Add the fresh lime juice and give it a thorough stir. Then replace the lid and let it warm for 3 to 5 minutes. If the cream cheese and half and half are room temperature, they will heat quickly.
  • TASTE and adjust seasonings if needed. I often add ½ teaspoon more salt and occasionally more lime juice.
  • GARNISH with seasoned tortilla strips, diced green pepper, and cotija cheese.

SLOW COOKER INSTRUCTIONS

  • Follow the instructions for prepping above.
  • SPRAY the crockpot bowl with cooking spray. Place the raw chicken breasts at the bottom of slow cooker. Then sprinkle salt, black pepper, and garlic powder on the chicken.
  • PLACE the rest of the ingredients into the slow cooker except the half and half, cream cheese, and lime juice.
  • COOK on low for 8 to 10 hours or on high for 4 to 5 hours. Note: If you add cooked chicken instead of raw chicken, cook on low 4 to 5 hours.
  • REMOVE the cooked chicken and shred it. Return the shredded breast to the chili and stir.
  • BRING the cream cheese and half and half to room temperature. Blend the half and half with softened cream cheese and lime juice.
  • TURN the slow cooker off and stir in the cream cheese mixture.
  • REPLACE the lid onto the slow cooker for 10 to 15 minutes, or until the cream cheese is heated through.
  • GARNISH and serve.

Notes

This salsa verde chicken chili has a lot of broth. If you prefer a thicker chili, reduce the chicken broth and half and half to 1 cup each. You can also add a second can of white beans.
 
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Nutrition

Calories: 321kcalCarbohydrates: 19gProtein: 23gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 84mgSodium: 549mgFiber: 3gSugar: 5g
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