Cozy up with a bowl of this easy White Chicken Chili! Made with tender shredded chicken, Great Northern beans, salsa verde, green chiles, corn and just a touch of cream cheese, it’s packed with flavor without being too heavy. Top it with sour cream, Colby Jack, avocado, green onions, cilantro and crunchy tortilla chips for the perfect fall dinner. 

This is one of those dinners that just sounds good when you’re ready for something warm and cozy but don’t necessarily want a super heavy meal. The salsa verde gives this white chicken chili so much flavor and just a little cream cheese makes the broth rich without turning it into a really creamy soup. So perfect for a chilly autumn evening!

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups cooked shredded chicken
• 4 cups chicken broth, plus more as needed
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 2 cups salsa verde
• 1 (4 oz) can diced green chiles
• 1 cup frozen corn
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 4 oz cream cheese, softened and cubed
• Juice of 1 lime

Toppings

• Sour cream
• Shredded Colby Jack cheese
• Chopped green onions
• Diced avocado
• Fresh cilantro
• Crushed tortilla chips

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for another 30 seconds.
2. Add the chicken broth, Great Northern beans, salsa verde, green chiles, corn, cumin, chili powder, smoked paprika, salt and black pepper. Stir well and bring to a gentle simmer.
3. Add the shredded chicken and simmer uncovered for about 15 minutes.
4. Reduce the heat to low. Add the cream cheese and stir until completely melted and incorporated into the broth.
5. Stir in the lime juice. Taste and add additional salt or seasoning if needed. If the chili is thicker than you like, add a little more chicken broth until it reaches your preferred consistency.
6. Ladle into bowls and top with sour cream, shredded Colby Jack cheese, green onions, avocado, cilantro and crushed tortilla chips.