5-Ingredient Creamy White Chicken Chili with Salsa Verde
This quick & easy creamy white chicken chili comes together in just 20 minutes and is packed with protein, fiber, and tons of flavor! Made with just 5 ingredients and perfect for chilly weeknights.
Equipment
- Large saucepan or pot
- Whisk or spoon
- Soup ladle (optional)
Ingredients
- 1.5 cups shredded rotisserie chicken
- 15 oz canned white beans, drained and rinsed (Great Northern or cannelli beans work best)
- 12 oz salsa verde
- 4 oz light cream cheese (softened, see notes)
- 2 cups low-sodium chicken broth (see notes)
Optional toppings
- Shredded cheddar cheese, tortilla strips, diced green chilies, cilantro, or avocado slices
Instructions
- Add the shredded rotisserie chicken, white beans, salsa verde, and chicken broth to the pot. Stir until combined.
- Heat over medium heat, stirring frequently, until the chili comes to a simmer (about 5–7 minutes).
- Reduce heat to low. Add the softened cream cheese to the chili. Stir until the cream cheese has fully melted into the chili.
- If the chili seems too thick, add extra chicken broth or water until you reach the desired consistency.
- Serve and enjoy!
Notes
- Soften the cream cheese: Take the block of cream cheese out of the fridge and leave it on the countertop at room temperature for about 15-20 minutes before you start making the chili. Cutting the cream cheese into cubes will also help it melt into the chili more easily.
- Drain and rinse your beans first: Make sure to drain and rinse the beans in a strainer or colander before adding them to the pot.
- If you like a thicker chili: Add 1.5 cups of chicken broth instead of 2 cups. You can always add more broth later.
- Chili too thick? Add extra chicken broth or water until you reach the desired consistency.
- Chili too thin? Mash some of the beans until you reach the desired consistency. The chili will also thicken up a bit as it cools.