5-Ingredient Creamy White Chicken Chili with Salsa Verde
This quick, easy, and cozy Creamy White Chicken Chili with Salsa Verde is a one-pot dinner that comes together in just 20 minutes and is packed with protein, fiber, and tons of flavor! Made with just 5 ingredients and perfect for busy weeknights when you need to get dinner on the table ASAP.
Equipment
- Large saucepan or pot
- Whisk or spoon
- Soup ladle (optional)
Ingredients
- 12 oz cooked shredded chicken
- 1 can (15oz) white beans, drained and rinsed (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 ingredients to the pot: Add the cooked shredded chicken, white beans, salsa verde, and chicken broth to the saucepan or pot. Stir until combined.
- Simmer: Heat over medium heat, stirring frequently, until the chili comes to a gentle simmer (about 5–7 minutes).
- Add the cream cheese: Reduce heat to low. Add the softened cream cheese to the chili. Stir until the cream cheese has fully melted.
- If the chili seems a bit too thick, add 1/4 cup of chicken broth at a time until you reach the desired consistency. If the chili is too thin, then mash some of the beans or add 1-2 tbsp extra cream cheese. Season with salt & pepper if desired.
- Serve and enjoy! Spoon the chili into individual bowls. Add any optional toppings if desired. 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 this recipe. This will soften up the cream cheese so it melts easily and quickly into the chili. If you forget this step, just cut the cream cheese into cubes before adding to the chili.
- 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.
- Pick your consistency: I like my chili to be on the soupier side, but some people prefer a thicker chili. Adjust the amount of chicken broth in this recipe based on your preference. If you like a thicker chili, add 1.5 cups of chicken broth instead of 2 cups. You can always add more broth later. See the FAQ section below for adjustments if your chili turns out thicker or thinner than what you prefer.