Out of This World Cream Cheese Chicken Chili
This easy recipe for out of this world white chicken chili is made thick and creamy with cream cheese, creamed corn and salsa verde!
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Servings: 10 servings
Calories: 264kcal
Ingredients
- 3 boneless, skinless chicken breasts (3-4 cups shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic, a generous teaspoon
- 32 ounces chicken broth
- 15 ounce can cream corn
- 16 ounce jar salsa verde
- (2) 15 ounce cans great northern beans, drained & rinsed
- 1 teaspoon each of salt, ground cumin and dried oregano
- ½ teaspoon each of ground black pepper and chili powder
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese, cut into cubes
- ½ to 1 cup half & half cream
- 1 cup fresh cilantro, chopped
Instructions
- If using boneless, skinless chicken breasts, boil, drain and shred.
- While chicken is boiling, dice onion and sauté over medium-high heat with minced garlic and 1 tablespoon olive oil in large soup pot or Dutch oven until soft. Add in chicken broth (see notes below) and let cook for 1 minute.
- Mix in creamed corn, salsa verde. Let cook for another minute. Add beans, salt, ground black and cayenne peppers and 1 teaspoon ground cumin, salt, and dried oregano. Combine, and let simmer on low for 5 minutes or until chicken is ready.
- Fold in shredded chicken. Add cream cheese, stirring until melted. Stir in half & half cream (½ cup-1 cup, as needed). Add cilantro. Stir well.
- Serve with cornbread, rice or tortilla chips. Can be topped with avocado and cheese (see topping suggestions in post).
Video
Notes
- Minimize prep time by using rotisserie chicken from your local grocery story.
- Want to know how to thicken your chicken chili?
- Usually this recipe is plenty thick, but you can add ½ the chicken broth in step 2 of the recipe and then add the rest as needed after adding the half and half cream.
- Sometimes I do add a cornstarch slurry to help it along. To make a slurry, add 1 tablespoon cornstarch + 1 tablespoon cold water to a measuring cup and stir until smooth. Add the mixture into your simmering chili. After a stir or 3, it thickens right up!
- Salsa Verde comes in a mild, medium and hot varieties, so choose according to what your people like to eat. We're some spicy folks around here, but I still choose the medium because this recipe also calls for Cayenne Pepper.
- To further cut down on the heat, you can half the amount of Cayenne or just don't add it.
- “Nutrition facts” are calculated with an app and are an estimate at best. If you have special dietary needs, please use your own calculations or consult a physician for your health.
Nutrition
Calories: 264kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Sodium: 1129mg | Sugar: 6g