A Bowl of Green: My Family’s Creamy White Chicken Chili Verde Recipe
There’s a specific kind of light in Minneapolis just as fall begins to tip into winter. It’s thin and golden, and it slants across my kitchen floor in the late afternoon, reminding me that the season of long, slow simmers is upon us. It’s on these days, when the air has a crisp bite and the kids come home with rosy cheeks, that my hands instinctively reach for the ingredients for this dish. But what if the ultimate bowl of comfort, the kind that warms you from the inside out, wasn’t the deep red chili you grew up with? What if it was a vibrant, creamy, and deeply flavorful White Chicken Chili Verde instead?
For years, I believed chili had to be red, thick with tomatoes and kidney beans, a tradition rooted in my Midwestern upbringing. It was delicious, familiar, a story I knew by heart. But then, through my husband Jonah’s family and our travels, I discovered the magic of verde—the bright, tangy world of tomatillos and green chiles. This recipe is the beautiful marriage of those two worlds: the comforting, creamy heart of a classic white chicken chili combined with the zesty, complex soul of an authentic white chicken chili verde. It’s more than just a meal; it’s a story of blending traditions and finding warmth in unexpected places. This is the chili that simmers on my stovetop on a Tuesday, filling the house with the scent of roasted peppers and lime, a promise that even on the busiest of days, we can gather for something truly special. It’s proof that sometimes the most comforting memories are the ones we’re still in the middle of making.
Why You’ll Love This White Chicken Chili Verde
This isn’t just another chili recipe; it’s a full-fledged sensory experience that has become a cornerstone of our family’s cold-weather cooking. It’s the recipe I share with friends who claim they “can’t cook,” and the one I turn to when I need a meal that feels like a hug in a bowl. Every spoonful of this creamy white chicken chili verde is a testament to how simple ingredients can create something extraordinary. If you’re looking for an easy creamy crockpot chicken thigh meal for a quick budget friendly dinner, this recipe offers a similar level of comfort and ease. Here’s why I know you’ll fall in love with it too:
- Incredibly Flavorful, Surprisingly Easy: Don’t let the sophisticated flavor profile fool you. This is an **easy white chicken chili verde recipe** at its core. The star of the show, the salsa verde, comes together with a simple blend of roasted tomatillos, peppers, and aromatics, creating a depth of flavor that tastes like it took all day to develop. The rest is just a gentle simmer away from perfection, making it an ideal weeknight warrior.
- Creamy & Comforting Without Being Heavy: We achieve that luscious, velvety texture not from heavy cream, but from a touch of cream cheese and the starchy goodness of white beans. It’s rich, satisfying, and deeply comforting, but it won’t weigh you down. It’s the kind of comfort food that energizes you, perfect for a cozy night in or for feeding a crowd on game day. It shares that soulful, satisfying quality with some of the best easy creamy crockpot dinner recipe options out there.
- Endlessly Adaptable & Customizable: This recipe is a canvas for your creativity. Whether you’re using leftover **rotisserie chicken** for a **quick white chicken chili verde**, swapping **chicken breast** for thighs, or adjusting the spice level for little ones, this chili is wonderfully forgiving. I’ve included notes for making it spicier, milder, and even how to prepare it in a slow cooker for a hands-off meal that’s ready when you are.
- A Perfect Make-Ahead Meal: Like most chilis, this one is even better the next day. The flavors meld and deepen overnight, making it a fantastic option for meal prep. I often make a double batch on Sunday to enjoy for easy lunches or a quick dinner later in the week. It’s one of those **make ahead white chicken chili verde** dishes that truly rewards you for planning.
This chili has seen us through chilly autumn evenings, lazy Sunday afternoons, and impromptu gatherings with friends. It’s a dish that invites conversation and connection, one that proves a meal can be both a quick, easy, healthy, creamy chicken crockpot recipe and a gourmet experience. It is a true celebration of how modern home cooking can honor tradition while fitting into our busy lives, delivering flavor and comfort every single time.
Ingredients for White Chicken Chili Verde
The beauty of this recipe lies in its accessible ingredients. You’re using everyday items to build a truly extraordinary depth of flavor. Here’s what you’ll need to create this bowl of green goodness:
- For the Verde Base:
- 1 lb tomatillos, husks removed and rinsed
- 1 large white onion, peeled and quartered
- 2 **poblano peppers**
- 1-2 **jalapeños** or **serrano peppers**, stemmed (use one for mild, two for spicier)
- 4-6 cloves of garlic, unpeeled
- 1 large bunch of fresh **cilantro**, thick stems removed
- Juice of 1-2 limes (to taste)
- For the Chili:
- 2 tbsp olive oil or avocado oil
- 1.5 lbs boneless, skinless **chicken breast** or thighs, cut into bite-sized pieces
- 1 tsp ground cumin A half tsp dried oregano
- Salt and freshly ground black pepper to taste
- 4 cups **chicken broth**, low-sodium
- Two 15-ounce cans of **white beans** (**cannellini**, Great Northern, or navy beans), rinsed and drained
- 4 oz cream cheese, softened and cut into cubes (or substitute with sour cream or Greek yogurt stirred in at the end)
- Optional Toppings (The Best Part!):
- Diced avocado
- Crumbled cotija cheese or Monterey Jack
- Sour cream or Mexican crema
- Extra fresh cilantro
- Lime wedges
- Crushed tortilla chips or strips
How to Make White Chicken Chili Verde
Step by Step Instructions
This is where the magic happens. A little bit of roasting, a quick blitz in the blender, and a gentle simmer on the stove. Each step builds on the last, creating layers of flavor that will make your kitchen smell absolutely divine. My kids love peeking over the counter during this process, watching the vibrant green sauce come to life. Here’s how to make white chicken chili verde from scratch—it’s easier than you think!
- Roast Your Veggies: Preheat your broiler to high. On a large, foil-lined baking sheet, arrange the tomatillos, onion quarters, poblano peppers, and jalapeños. Broil for 5-7 minutes, then flip everything over and broil for another 5-7 minutes. You’re looking for a beautiful char on the skins of the peppers and tomatillos. Add the unpeeled garlic cloves to the pan for the last 5 minutes of roasting—any longer and they might burn. That smoky char is the secret to a **restaurant style white chicken chili verde** flavor.
- Create the Verde Sauce: Once the vegetables are cool enough to handle, peel the charred skins from the poblano peppers and remove the stems and seeds. The skins should slide right off. Squeeze the roasted garlic cloves from their papery skins. Transfer the roasted poblanos, jalapeños, tomatillos (and any juices from the pan), onion, and roasted garlic to a blender. Add the large handful of fresh cilantro and the juice of one lime. Blend until smooth. It will be a brilliant, beautifully fragrant green.
- Cook the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Pat the chicken pieces dry and season them generously with salt, pepper, cumin, and oregano. Add the chicken to the pot in a single layer (work in batches if needed to avoid crowding) and sear for 2-3 minutes per side, until lightly golden. The chicken doesn’t need to be cooked through at this point.
- Simmer to Perfection: Pour the beautiful verde sauce over the chicken in the pot. Stir everything together, scraping up any browned bits from the bottom of the pot (that’s pure flavor!). Pour in the **chicken broth** and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for at least 25-30 minutes. This is when the flavors truly get to know each other and the chicken becomes incredibly tender. This process is like a faster version of a **white chicken chili verde slow cooker** method.
- Get it Creamy: After simmering, stir in the rinsed and drained **white beans**. Let them heat through for about 5 minutes. Now, for the creamy finish. Add the softened cream cheese cubes to the chili. Stir gently until the cream cheese melts completely into the sauce, creating a luscious, **creamy white chicken chili verde**. If you’re using sour cream or Greek yogurt, turn off the heat before stirring it in to prevent curdling.
- Final Touches: Taste the chili and adjust for seasoning. It may need another pinch of salt, a crack of black pepper, or another squeeze of fresh **lime juice** to brighten everything up. Serve hot with all your favorite **chili toppings**.
Pro Tips & Variations
Over the years, I’ve made this White Chicken Chili Verde countless times, and I’ve learned a few tricks along the way. This recipe is a sturdy base, ready for your personal touch. Here are some of my favorite tips and variations to make it your own.
- For a Deeper, Smokier Flavor: If you have the time, use a mix of green chiles. While poblanos and jalapeños are fantastic, adding one or two roasted **Hatch chiles** (when in season) or Anaheim peppers can introduce a different layer of earthy, smoky flavor. This is a great way to create a truly **authentic white chicken chili verde**.
- **How to Thicken White Chicken Chili Verde**: If you prefer a thicker, stew-like consistency, you have a few options. You can mash about half a cup of the **white beans** with a fork before adding them back to the pot; their natural starches will thicken the chili beautifully. Another method, for those who love **authentic** techniques, is to create a slurry with one tablespoon of **masa harina** and two tablespoons of cold water. Stir it in during the last 10 minutes of simmering.
- The Rotisserie Chicken Shortcut: For a truly **quick white chicken chili verde**, especially on a busy weeknight, skip searing the raw chicken. Use about 3-4 cups of shredded meat from a store-bought **rotisserie chicken**. Simply add the shredded chicken to the pot along with the beans and let it heat through. It’s a game-changer!
Delicious Variations to Try:
- Spicy White Chicken Chili Verde: Love the heat? Don’t remove the seeds from your **jalapeños** or **serrano peppers**. You can also add a pinch of cayenne pepper along with the cumin or even a small, minced habanero pepper to the roasting pan for a serious kick.
- White Chicken Chili Verde Slow Cooker or Instant Pot:
- Slow Cooker: Complete steps 1 and 2 to make the verde sauce. Place raw chicken at the bottom of the slow cooker, pour the verde sauce and chicken broth over it, and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, remove the chicken, shred it, and return it to the pot along with the beans and cream cheese. Stir until creamy and heated through. This is an awesome method for a **make ahead white chicken chili verde**.
- Instant Pot: Use the sauté function to sear the chicken (step 3). Turn off the heat, add the verde sauce and broth, and secure the lid. Cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the rest. Shred the chicken, then stir in the beans and cream cheese on the sauté function until creamy.
- Dairy Free White Chicken Chili Verde: To make this dairy-free, simply omit the cream cheese. The chili will be less creamy but still incredibly flavorful. For a creamy texture, you can stir in a half cup of full-fat coconut milk (from a can) at the end or use a dairy-free cream cheese alternative.
- Keto White Chicken Chili Verde**: For a **low carb** or keto version, omit the beans. You can add more chicken or bulk it up with chopped cauliflower florets, adding them in the last 15 minutes of simmering so they become tender. Ensure your cream cheese is full-fat.
Serving Suggestions
For me, part of the joy of this White Chicken Chili Verde is the ritual of serving it. I love setting out a panorama of toppings on the counter, turning dinner into a fun, interactive experience where everyone can build their perfect bowl. It’s a simple act that transforms a meal into a memory. Here’s what to serve with white chicken chili verde to make it a complete feast.
The chili itself is a hearty, all in one meal, but having the right accompaniments for scooping and dipping is essential. Forget forks; this is a dish that calls for a vehicle. Warm corn tortillas or a hearty, crusty bread are perfect for sopping up every last drop of the creamy white chicken chili verde. If you want something a bit more substantial, serving it over a bed of fluffy cilantro-lime rice is absolutely divine. For a lighter pairing, a simple side salad with a zesty vinaigrette provides a fresh, crisp contrast to the chili’s richness.
But the real magic happens at the topping bar. This is non negotiable in our house!
- For Creaminess and Coolness: A dollop of **sour cream** or Mexican crema cuts through the spice beautifully. Diced or sliced **avocado** adds a buttery texture that is pure bliss.
- For a Zesty, Fresh Crunch: A generous sprinkle of fresh, chopped **cilantro** and a final squeeze of **lime juice** right before eating are essential. They awaken all the flavors and add a bright, fresh finish. Finely diced red onion can also add a pleasant sharpness.
- For Texture and Saltiness: Crumbled cotija cheese is my go to for its salty, dry texture that doesn’t completely melt into the chili. Crushed tortilla chips or crispy tortilla strips sprinkled over the top add a much needed crunch that makes every bite interesting. This combination of **chili toppings** is what makes each bowl uniquely yours.
I often pair this meal with a crisp Mexican lager for the adults or a pitcher of agua fresca for the whole family. It feels like a celebration, even on a simple Tuesday night. It’s a meal that says, “slow down, gather ‘round, and enjoy this moment together.”
Storage & Reheating
One of the best qualities of this chili is that it’s a gift that keeps on giving. The flavors continue to meld and deepen as it sits, making leftovers something to look forward to. Here’s how to store and reheat it properly.
- Refrigerating: Allow the chili to cool to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. This makes it an ideal **make ahead white chicken chili verde** for easy weekday lunches.
- Freezing: This chili freezes exceptionally well! Let it cool completely, then portion it into freezer safe containers or zip-top bags. If using bags, lay them flat to freeze for easy stacking. You can **freeze white chicken chili verde** for up to 3 months. To thaw, simply move it to the refrigerator overnight.
- Reheating: To reheat, gently warm the chili in a saucepan over medium-low heat, stirring occasionally until it’s heated through. You may need to add a splash of **chicken broth** or water to loosen it up, as it will thicken upon standing. You can also reheat individual portions in the microwave. Just be sure to stir it halfway through for even heating.
FAQ about White Chicken Chili Verde
I get so many wonderful questions about this recipe, so I’ve gathered the most common ones here. I hope this helps you feel even more confident as you bring this dish to life in your own kitchen!
What is the difference between white chicken chili and white chicken chili verde?
That’s a great question! A traditional **white chicken chili** typically gets its flavor from chicken, **white beans**, and spices like cumin and coriander, often with a creamy base from cream or cream cheese. A **White Chicken Chili Verde**, however, is defined by its green sauce. The “verde” (which means “green” in Spanish) comes from a base of roasted **tomatillos**, green chiles like **poblanos** and **jalapeños**, and cilantro. This gives the chili a bright, tangy, and slightly smoky flavor that’s distinctly different from its non-verde counterpart. My recipe is a hybrid that brings the best of both: the zesty verde flavor and a wonderful creamy texture.
Can I make this recipe with ground chicken?
Absolutely! Using ground chicken is a fantastic and quick alternative. Simply brown the ground chicken with the spices in the pot, breaking it up with a spoon, until it’s cooked through. Then, drain any excess fat before adding the verde sauce and broth to simmer.
What are the best white beans to use?
You have great options here, and it often comes down to personal preference. **Cannellini** beans are large and creamy, holding their shape well. Great Northern beans are a bit smaller and have a milder flavor, while navy beans are the smallest and can break down a bit more, which helps to naturally thicken the chili. Honestly, any of these will work beautifully. Just be sure to rinse and drain them well before adding them to the pot.
My chili is too spicy! How can I tone it down?
It happens to all of us! To make a **mild white chicken chili verde**, the best defense is a good offense: remove all seeds and membranes from your peppers before roasting. If it’s already made and too spicy, the best way to temper the heat is by adding more dairy. Stir in an extra dollop of **sour cream**, cream cheese, or even a splash of heavy cream until the spice level is to your liking. A squeeze of lime and a little more avocado on top can also help cool things down.
Final Thoughts on White Chicken Chili Verde
There’s a story in every pot that simmers on the stove, and this White Chicken Chili Verde tells one of my favorites. It speaks of gray Minneapolis days made bright by a bowl of green, of family traditions blending in a single Dutch oven, and of the small, quiet victory of getting a wholesome, deeply flavorful meal on the table. It’s a reminder that cooking is not just about following steps; it’s about creating warmth, connection, and a little bit of magic from the simplest things. Much like a cozy bowl of cozy and creamy easy crockpot soup recipe, this chili nourishes both the body and the soul.
Every time I make this dish, I’m reminded of the poetry in everyday cooking the sizzle of onions, the smoky scent of roasting chiles, the gentle bubble of a slow simmer. It’s a language of care, and it’s one we can all speak. So, I hope you’ll take this recipe into your own kitchen and make it part of your story.
If you make this White Chicken Chili Verde, I would be so honored to hear about it. Please leave a comment and a rating below I read every single one, and it truly makes my day to know that these recipes are being enjoyed in your homes. And don’t forget to save this recipe to your favorite Pinterest board so you can find it again when that craving for something cozy and green strikes
White Chicken Chili Verde
Equipment
- Baking sheet
- Blender,
- Dutch oven or heavy-bottomed pot
Ingredients
For the Verde Base:
- 1 lb tomatillos husks removed and rinsed
- 1 large white onion peeled and quartered
- 2 poblano peppers
- 1-2 jalapeños or serrano peppers stemmed (use one for mild, two for spicier)
- 4-6 cloves garlic unpeeled
- 1 large bunch fresh cilantro thick stems removed
- 1-2 limes juice to taste
For the Chili:
- 2 tbsp olive oil or avocado oil
- 1.5 lbs boneless, skinless chicken breast or thighs cut into bite-sized pieces
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- salt and freshly ground black pepper to taste
- 4 cups chicken broth low-sodium
- 2 cans white beans cannellini, Great Northern, or navy beans, rinsed and drained
- 4 oz cream cheese softened and cut into cubes (or substitute with sour cream or Greek yogurt stirred in at the end)
Optional Toppings (The Best Part!):
- diced avocado
- crumbled cotija cheese or Monterey Jack
- sour cream or Mexican crema
- extra fresh cilantro
- lime wedges
- crushed tortilla chips or strips
Instructions
- Roast Your Veggies: Preheat your broiler to high. On a large, foil-lined baking sheet, arrange the tomatillos, onion quarters, poblanos, and jalapeños. Broil for 5-7 minutes, then flip everything over and broil for another 5-7 minutes. You’re looking for a beautiful char on the skins. Add unpeeled garlic cloves for the last 5 minutes of roasting. That smoky char is the secret for a restaurant-style flavor.
- Create the Verde Sauce: Once the vegetables are cool enough to handle, peel the charred skins from the poblanos and remove the stems and seeds. Squeeze roasted garlic cloves from their papery skins. Transfer all to a blender along with the remaining vegetables, cilantro, and juice of one lime. Blend until smooth — it will be a brilliant, beautifully fragrant green.
- Cook the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Pat chicken pieces dry and season generously with salt, pepper, cumin, and oregano. Add chicken in a single layer (work in batches if needed) and sear for 2-3 minutes per side, until lightly golden. The chicken doesn’t need to be cooked through.
- Simmer to Perfection: Pour the verde sauce over chicken and stir everything together, scraping up any browned bits from the bottom. Pour in chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 25-30 minutes. The flavors get to know each other here, and chicken becomes incredibly tender.
- Get it Creamy: After simmering, stir in the rinsed and drained white beans. Let them heat through for about 5 minutes. Add softened cream cheese cubes to chili. Stir gently until melts completely, creating a luscious creamy chili.
- Final Touches: Taste chili and adjust for seasoning. May need another pinch of salt, a crack of black pepper, or another squeeze of lime juice. Serve hot with favorite toppings.
