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