Bean White Chicken Chili with Salsa Verde

Finding a comforting dinner that pleases everyone on a busy weeknight can feel impossible. Between work schedules, after-school activities, and the endless question of “what’s for dinner?”, it’s easy to fall into the same rotation of takeout or pasta again.

That’s where this white chicken chili with salsa verde comes to the rescue: it’s hearty enough to satisfy the whole family, comes together in one pot, and uses simple ingredients you probably already have in your pantry.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are perfect for this white chili since they shred easily and cook evenly. You can use fresh or frozen chicken breasts – just make sure frozen ones are completely thawed before cooking. If you prefer dark meat, chicken thighs work great too and will give you extra flavor, though they’ll take a bit longer to shred. For the best results, try to choose chicken breasts that are similar in size so they cook at the same rate, and don’t worry if they’re a little thick since the slow cooking process will make them tender and easy to pull apart.

Options for Substitutions

This white chicken chili is pretty forgiving when it comes to swaps and substitutions:

• Chicken breasts: Chicken thighs work great here and actually stay more tender during the long cooking process. You can also use rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
• Cannellini beans: Great northern beans or navy beans make good substitutes. If you only have regular salted beans, just rinse them extra well and reduce the added salt in the recipe.
• Salsa verde: If you can’t find salsa verde, blend together 1 cup of diced tomatillos with a jalapeño, some onion, and cilantro. You can also use green enchilada sauce as a backup.
• Fresh corn: Frozen or canned corn works just fine – if using canned, drain it first. You can also skip the corn entirely if you’re not a fan.
• Green chilis: Fresh diced jalapeños or poblano peppers can replace the canned green chilis. Start with less if you’re sensitive to heat since fresh peppers can pack more punch.
• Toppings: The toppings are totally up to you! Try sour cream, lime wedges, diced onions, or even crushed crackers instead of tortilla chips.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is overcooking the chicken, which turns it dry and stringy – cook the chicken breasts just until they reach 165°F, then shred them and add back to the pot for the last few minutes of simmering.

Another common error is adding all the chicken broth at once, but start with 3 cups and gradually add more as needed since the beans and corn will release their own liquid during cooking.

Don’t forget to rinse your canned beans thoroughly before adding them, as the starchy liquid can make your chili too thick and gummy, and always taste for seasoning at the end since the reduced-sodium broth may need extra salt to bring out all the flavors.

What to Serve With White Chicken Chili?

This hearty white chicken chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for dipping and soaking up all that creamy goodness. You can also spoon it over baked sweet potatoes or serve it alongside some Mexican rice for a more filling meal. For a fun twist, try ladling the chili over baked tortilla chips to make it into a loaded nacho situation, or serve it with quesadillas cut into triangles for extra dipping action. Don’t forget to set out bowls of the suggested toppings like avocado, cheese, and cilantro so everyone can customize their bowl just the way they like it.

Storage Instructions

Refrigerate: This white chicken chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep. I like to portion it out in individual containers so I can grab lunch throughout the week.

Freeze: You can definitely freeze this chili for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it’ll expand when frozen. I recommend freezing it without the toppings and adding those fresh when you’re ready to eat.

Warm Up: Heat it up on the stovetop over medium-low heat, stirring occasionally until it’s heated through. You might need to add a splash of chicken broth if it seems too thick after storing. In the microwave, heat on medium power and stir every minute or so to heat evenly.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 150-170 g
• Fat: 25-40 g
• Carbohydrates: 210-250 g

Ingredients

For the chili:

• 2 cups corn kernels, divided (fresh or frozen)
• 2 cans white cannellini beans, rinsed and drained
• Black pepper, to taste
• 1 cup salsa verde (I use Frontera salsa verde)
• 1.5 lb boneless, skinless chicken breast (cut into 1-inch chunks)
• 3 to 4 cups reduced-sodium chicken broth
• Salt, to taste
• 2 tsp ground cumin (freshly ground preferred for more flavor)
• 1 can mild chopped green chilies

For serving and garnish:

• Shredded cheese (Monterey Jack or sharp cheddar work well)
• Avocado slices (ripe but still firm)
• Fresh lime wedges
• Chopped cilantro (fresh, about 1/4 cup)
• Sliced jalapeño peppers (optional but recommended for heat)
• Crispy baked tortilla strips or crushed tortilla chips

Step 1: Prepare Ingredients and Build the Chili Base

• 1.5 lb boneless, skinless chicken breast, cut into 1-inch chunks
• 2 cans white cannellini beans, rinsed and drained
• 1 can mild chopped green chilies
• 1 cup salsa verde
• 2 tsp ground cumin
• 1 cup corn kernels
• 3 to 4 cups reduced-sodium chicken broth

Cut the chicken breasts into 1-inch chunks and measure out all ingredients before starting.

This is especially important for a slow cooker recipe since you won’t have access to ingredients once everything is cooking.

Rinse and drain the canned beans to remove excess sodium, and have your salsa verde, green chilies, cumin, 1 cup of the corn (reserving the other cup for later), and chicken broth ready to go.

Step 2: Slow Cook the Chili Base

• chicken and bean mixture from Step 1

Add the chicken chunks, beans, green chilies, salsa verde, cumin, the 1 cup of corn, and broth to your slow cooker.

Stir everything together to combine and ensure the cumin is evenly distributed.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

I like to use freshly ground cumin whenever possible—it has so much more aromatic punch than pre-ground, and it really makes a difference in a chili that’s simmering for hours.

Step 3: Shred the Chicken and Create a Creamy Base

• cooked chicken from the slow cooker in Step 2

Carefully remove the cooked chicken from the slow cooker using tongs or a slotted spoon and place it on a cutting board or shallow bowl.

Allow it to cool for a few minutes until you can handle it comfortably, then shred it using two forks or your hands, pulling the meat into bite-sized pieces.

While the chicken cools, carefully ladle about 2-3 cups of the chili (mostly liquid with some beans and vegetables) into a blender.

Blend until smooth—this creates a creamy base that thickens the chili and adds body without needing cream or flour.

Return the blended mixture to the slow cooker.

Step 4: Finish and Season the Chili

• shredded chicken from Step 3
• 1 cup corn kernels
• Salt, to taste
• Black pepper, to taste

Return the shredded chicken to the slow cooker along with the reserved 1 cup of corn.

Stir well to combine.

Taste the chili and season with salt and pepper to your preference—remember that the salsa verde and canned green chilies already contain salt, so go easy at first.

If the chili seems too thick, add more broth a little at a time until you reach your desired consistency.

Cover and cook on low for another 30 minutes to let the flavors meld and for the second batch of corn to warm through.

I find that adding corn in two stages like this gives you a nice textural contrast—some corn breaks down into the broth for creaminess while some stays whole and fresh-tasting.

Step 5: Serve with Fresh Toppings and Garnishes

• Chopped cilantro
• Avocado slices
• Sliced jalapeño peppers
• Shredded cheese
• Crispy baked tortilla strips or crushed tortilla chips
• Fresh lime wedges

Ladle the chili into bowls and set out all your toppings so guests can customize their bowls.

Squeeze fresh lime juice over each serving—the acidity brightens the rich, savory flavors.

Top with avocado slices, chopped cilantro, jalapeño slices for heat, shredded cheese, and crispy tortilla strips.

The combination of creamy avocado, crispy tortilla, and the bright cilantro and lime creates layers of texture and flavor that make this chili really special.