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–+ servings

White Chicken Chili

A creamy and hearty chili recipe that combines cooked chicken, white beans, and a zesty kick from salsa verde, perfect for chilly evenings and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep.
  • 1 can white beans, rinsed and drained
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • to taste pepper
  • 1 cup heavy cream or half-and-half Substitute with lighter milk for a less rich option.
  • as needed Fresh cilantro, for garnish

Method
 

Preparation
  1. Combine the cooked chicken, white beans, chicken broth, salsa verde, diced onion, minced garlic, cumin, chili powder, salt, and pepper in your chosen cooking appliance.
Cooking
  1. For Slow Cooker: Set to low for 6-8 hours or high for 3-4 hours.
  2. For Stovetop: Simmer on medium heat for about 30 minutes, stirring occasionally.
  3. For Instant Pot: Cook on high pressure for 10 minutes and then perform a quick release.
Serving
  1. Just before serving, stir in the heavy cream or half-and-half for luxurious creaminess.
  2. Dish up and top generously with fresh cilantro.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in individual portions for a quick meal later. Thaw in the fridge overnight before reheating.

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