Description
A creamy, flavorful chicken chili that combines shredded chicken, cream cheese, and salsa verde for a rich and comforting meal. This chili is perfect for a cozy dinner and pairs wonderfully with cornbread or tortilla chips.
Ingredients
Chicken
- 3 boneless, skinless chicken breasts (or 3-4 cups shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic (a generous teaspoon)
Broth & Base
- 32 ounces chicken broth
- 15 ounce can cream corn
- 16 ounce jar salsa verde
Beans & Spices
- 2 (15 ounce) cans great northern beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Dairy & Herbs
- 8 ounces cream cheese, cut into cubes
- 1/2 to 1 cup half & half cream
- 1 cup fresh cilantro, chopped
Instructions
- Prepare Chicken: If using boneless, skinless chicken breasts, boil them in water until fully cooked, then drain and shred the chicken meat. If using shredded rotisserie chicken, set aside.
- Sauté Aromatics: While the chicken is boiling, dice the onion. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
- Add Broth and Base Ingredients: Pour in the chicken broth and let it cook for about 1 minute. Mix in the canned cream corn and salsa verde, cooking for another minute to combine the flavors.
- Combine Beans and Spices: Add the drained and rinsed great northern beans, salt, ground black pepper, chili powder, cayenne pepper, ground cumin, and dried oregano. Stir well to blend all ingredients and let the chili simmer on low heat for about 5 minutes or until the chicken is ready.
- Incorporate Chicken and Cream Cheese: Fold in the shredded chicken into the chili. Add the cubed cream cheese, stirring continuously until the cheese melts completely into the soup, creating a creamy texture.
- Finish with Cream and Cilantro: Stir in half & half cream, starting with 1/2 cup and adding up to 1 cup as needed to achieve your desired creaminess. Lastly, add the chopped fresh cilantro and stir well to distribute evenly throughout the chili.
- Serve: Ladle the chili into bowls and serve hot with your choice of cornbread, rice, or tortilla chips. Optionally, top with avocado slices and shredded cheese for extra flavor and texture.
Notes
- Using pre-shredded rotisserie chicken can save time and add extra flavor.
- Adjust the cream cheese and half & half quantities to control the creaminess of the chili.
- Serve with toppings like avocado, cheese, or sour cream for added richness.
- Simmering on low heat helps meld the flavors without overcooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
