White Chicken Chili with Salsa Verde Recipe

Introduction

This White Chicken Chili with Salsa Verde is a comforting and flavorful twist on traditional chili. Packed with tender chicken, creamy white beans, and bright salsa verde, it’s perfect for cozy dinners or casual gatherings.

Ingredients

• 1 1/2 pounds skinless boneless chicken breasts
• 2 (19 ounces) cans no salt-added white cannellini beans, rinsed and drained
• 1 (4 ounces) can chopped green chiles (mild)
• 1 cup salsa verde
• 2 teaspoons cumin
• 2 cups corn kernels
• 3-4 cups reduced sodium chicken broth
• Salt and pepper to taste

Instructions

1. Step 1: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with the cannellini beans, chopped green chiles, salsa verde, cumin, and 1 cup of corn. Add 3 cups of chicken broth and stir to combine.
2. Step 2: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
3. Step 3: Remove the chicken breasts and shred them using two forks once cool enough to handle. Set aside.
4. Step 4: Using an immersion blender, puree a portion of the chili to thicken it while leaving some beans whole. Alternatively, blend a few ladles of chili in a regular blender or food processor and stir it back into the pot. Add more chicken broth if you prefer a thinner consistency.
5. Step 5: Stir the shredded chicken and the remaining 1 cup of corn into the chili. Season with salt and pepper to taste. Cook in the slow cooker for an additional 30 minutes to allow flavors to meld and chili to thicken.
6. Step 6: Serve portions into bowls, garnish with a squeeze of fresh lime juice and your choice of toppings such as chopped cilantro, avocado, sliced jalapeños, shredded cheese, or crispy tortilla strips. Enjoy!

Tips & Variations

• For a spicier chili, substitute mild green chiles with medium or hot varieties or add extra sliced jalapeños as a topping.
• You can swap chicken breasts for thighs for a more moist and flavorful result.
• Use frozen corn if fresh is not available; just add it directly without thawing.
• For a thicker chili, puree more of the mixture or add a small amount of cornstarch slurry during the final cooking phase.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of chicken broth if needed to loosen the texture. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of a slow cooker?

Yes, you can simmer all the ingredients in a large pot over low heat for about 45 minutes to 1 hour until the chicken is cooked and flavors meld. Adjust liquid as needed.

What if I don’t have an immersion blender?

No problem—you can transfer some of the chili to a regular blender or food processor, puree until smooth, and then stir it back into the pot to thicken the chili.

White Chicken Chili with Salsa Verde Recipe

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★★★★★

4.5 from 55 reviews

This White Chicken Chili with Salsa Verde is a comforting and flavorful slow-cooked dish featuring tender shredded chicken, creamy cannellini beans, mild green chiles, and a vibrant salsa verde base. Enhanced with cumin and sweet corn, it’s perfect for a cozy meal and customizable with toppings like avocado, cilantro, and crispy tortilla strips.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American Southwest
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 pounds skinless boneless chicken breasts
• 2 (19 ounces each) cans no salt-added white cannellini beans, rinsed and drained
• 1 (4 ounces) can chopped green chiles (mild)
• 1 cup salsa verde
• 2 teaspoons cumin
• 3–4 cups reduced sodium chicken broth
• 2 cups corn kernels, divided (1 cup initially, 1 cup later)
• Salt and pepper to taste

Optional Toppings

• Chopped cilantro
• Avocado slices
• Sliced jalapeno peppers
• Shredded cheese
• Crispy baked tortilla strips or crushed tortilla chips

Instructions

1. Prepare Ingredients and Combine: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Top the chicken with the rinsed beans, chopped green chiles, salsa verde, cumin, and 1 cup of corn. Pour in 3 cups of reduced sodium chicken broth and stir gently to combine all ingredients evenly.
2. Slow Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and no longer pink in the center.
3. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and place on a plate. When cool enough to handle, shred the chicken using two forks and set aside.
4. Thicken the Chili: Using an immersion blender, partially puree some of the chili in the slow cooker to thicken the texture, leaving some beans whole. Alternatively, transfer a few ladles of chili to a blender or food processor, blend roughly, and stir back into the slow cooker. Add additional chicken broth if needed to reach your desired consistency.
5. Finish Cooking: Return the shredded chicken to the slow cooker along with the remaining 1 cup of corn. Season with salt and pepper to taste. Cook on low for an additional 30 minutes to allow flavors to meld and the chili to thicken further.
6. Serve and Garnish: Spoon the white chicken chili into bowls. Add a squeeze of fresh lime juice and garnish with your choice of chopped cilantro, avocado slices, sliced jalapenos, shredded cheese, and crispy tortilla strips or crushed chips. Serve hot and enjoy a hearty, flavorful meal.

Notes

• For a thicker chili, puree more of the beans and chili mixture before returning it to the slow cooker.
• Adjust the amount of salsa verde and green chiles to control the chili’s heat and tanginess based on preference.
• Use low-sodium or no-salt-added ingredients to better manage sodium content.
• Leftover chili keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
• Additional toppings can be customized to individual tastes including sour cream or lime wedges.

Keywords: white chicken chili, salsa verde chili, slow cooker chicken chili, healthy chicken chili, cannellini bean chili