White Chicken Chili Verde

A creamy, flavorful white chicken chili infused with the bright, tangy taste of tomatillos and green chiles. Perfect for chilly days and packed with comfort and warmth.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Nutrition Notes

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

Equipment

Baking sheet
Blender,
Dutch oven or heavy-bottomed pot

Method

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.

Nutrition

Calories: 360kcalCarbohydrates: 22gProtein: 32gFat: 16gSaturated Fat: 6gCholesterol: 65mgSodium: 480mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 1200IUVitamin C: 45mgCalcium: 130mgIron: 2.7mg

Notes

This chili is wonderful for meal prep — it tastes even better the next day. Refrigerate up to 4 days or freeze for up to 3 months.

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