Bowl of creamy white chicken chili topped with fresh herbs and salsa verde

Creamy White Chicken Chili with Salsa Verde

ByCasey Monroe

why make this recipe

Creamy White Chicken Chili with Salsa Verde is a delightful blend of flavors and textures. This dish is perfect for cozy nights, family gatherings, or when you need a comforting meal. The creaminess of the cream cheese, combined with the bold flavors from salsa verde and spices, makes it a hit for everyone. It’s also easy to prepare and is a great way to use leftover rotisserie chicken.

how to make Creamy White Chicken Chili with Salsa Verde

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup half-and-half
  • 1 tablespoon olive oil
  • 2 medium green bell peppers, chopped
  • 2 medium jalapeno peppers, diced
  • 3 cloves garlic, chopped
  • 1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 tablespoon dried minced shallots
  • 0.25 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 8 cups chicken stock
  • 1 (16 ounce) jar salsa verde
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano

Directions:

  • Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
  • Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper.
  • Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
  • Reduce heat; simmer for 1 to 2 hours.

how to serve Creamy White Chicken Chili with Salsa Verde

Serve this creamy chili hot, garnished with fresh cilantro, sour cream, or sliced avocado for extra flavor. It pairs well with tortilla chips or warm crusty bread, making it a complete meal that everyone will enjoy.

how to store Creamy White Chicken Chili with Salsa Verde

To store leftovers, let the chili cool completely and transfer it to an airtight container. Refrigerate for up to 3 days. If you want to keep it longer, you can freeze the chili for up to 3 months. Just reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.

tips to make Creamy White Chicken Chili with Salsa Verde

  • For an extra kick, add more jalapeño peppers or a dash of hot sauce.
  • If you prefer a thicker chili, let it cook longer to reduce the liquid.
  • Try using different types of beans for added texture and nutrition.
  • Fresh lime juice added just before serving can brighten the flavors.

variation

You can easily customize this recipe by adding corn for sweetness or black beans for heartiness. If you prefer a vegetarian option, substitute the chicken with beans or tofu.

FAQs

1. Can I use fresh chicken instead of rotisserie chicken?
Yes, you can cook fresh chicken breast or thighs and shred the meat to use in this recipe. Just make sure to adjust the cooking time according to the chicken you use.

2. How spicy is this chili?
The spice level can be adjusted based on your preference. You can reduce the jalapeños or cayenne pepper if you want it milder.

3. Is there a dairy-free option for this recipe?
To make a dairy-free version, you can substitute the cream cheese with a dairy-free alternative and use coconut milk or almond milk instead of half-and-half.