I love a good white chicken chili but if it’s runny or too bland it can definitely be one of my least favorite foods!! I recently experimented to get a staple white chicken chili recipe put together. I’ve tried a lot over the years but this one is my favorite. The consistency is chunky like chili should be, it has lots of chicken compared to beans, it has tons of flavor which comes easily from the roasted green chile salsa, and the cream cheese gives it that creamy base. It’s a perfect cold day crock-pot meal for the winter!
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tbsp. butter or oil
- 1/2 rotisserie chicken, meat shredded into bite-sized chunks (if you only use breast meat it’s about half of the chicken’s meat)
- 2 cans chopped green chiles (the small cans)
- 1 can white/great northern beans
- 1 package of cream cheese
- 1 jar of roasted green chile salsa (any salsa verde will work but I’ve found the ones with roasted green chiles taste much better)
- 2 tbsp. sugar
- 1 c. shredded white cheese (monterey jack is my favorite white cheese)
- chicken broth, to taste
- cumin, to taste
- salt/pepper, to taste
- cilantro for garnish
- avocado for topping
In a saucepan heat 2 tbsp. oil or butter; sauté diced onions and bell pepper until soft. Transfer to crock pot. Add shredded rotisserie chicken, canned green chiles, cream cheese, green salsa, sugar, and white beans. Heat on high until ingredients are warm (approximately 1 hr.). Stir ingredients together and add chicken broth to achieve desired consistency (I prefer mine thicker but add more broth if you’d like it thinner) and cumin, salt and pepper to taste.
Cook on high for 2 more hours or low for 4-5 hours.Right before serving add in white cheese and stir. Tastes great topped with cilantro and especially avocado!