White Chicken Chili with Salsa Verde

Reta Smith


This is my Pillsbury Bake-Off Winning Recipe from 1992.

Blue Ribbon Recipe

This is an amazing recipe - It's no wonder it was a big winner for Reta! I especially enjoyed the salsa. Believe it or not, I had never cooked with tomatillos prior to this... Now I'm referring to them as “the Granny Smith of tomatoes”.   The salsa is award-worthy in and of itself, and when paired with the bean soup it is simply unbelievable.

Check out more of our delicious chicken recipes! The Test Kitchen


★★★★★ 6 votes

30 Min
1 Hr
Stove Top


Add to Grocery List

  • 2 c
    chopped fresh tomatillos or 2 11oz cans chopped tomatillos drained
  • 1/2 c
    onion, chopped
  • 1/2 c
    cilantro, chopped
  • 1
    pickled jalapeno, chopped
  • 1
    clove garlic, minced
  • 1/2 tsp
    lemon pepper
  • 1/2 tsp
    dried oregeno
  • 1/2 tsp
    adobo seasoning or garlic powder
  • 2-3 Tbsp
    lime juice

How to Make White Chicken Chili with Salsa Verde


  1. The above is the Salsa that goes with the chili
  2. Chili

    2-1/2 C. Water
    1 tsp. lemon pepper seasoning
    1 tsp. cumin seed
    4 Chicken Breast halves (bone-in)
    Olive Oil nonstick cooking spray
    1 large clove garlic, minced
    1 C. chopped onions
    2 (9oz)Pkg. frozen shoepeg corn
    2 (4.5oz) cans chopped green chiles, undrained
    1 tsp. cumin powder
    3 T. fresh lime juice
    2 (15oz) cans great northern beans, undrained
    1 cup crushed white tortilla chips
    1-2 oz shredded reduced-fat Monterey Jack cheese

    In large suacepan, combine water, lemon pepper & cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender & juices run clear. Remove chicken to platter & remove skin & bones. Chop into small peices. Return to saucepan.

    Spray medium skillet with cooking spray. Over medium heat add garlic; cook & stir for one minute. Remove from skillet & add to chicken & broth. Add onions to skillet & stir until tender. Add cooked onions, corn, chiles, cumin powder & lime juice to chicken mixture. Bring to boil. Add beans & stir until heated through.

    To serve, place a generous Tablespoon of chips & cheese to 8 individual bowls: ladle on soup. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice & texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!

Printable Recipe Card

About White Chicken Chili with Salsa Verde

Course/Dish: Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Collection: Chili
Other Tag: Healthy

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