Real Recipes From Real Home Cooks ®

white chicken chili with salsa verde

(6 ratings)
Blue Ribbon Recipe by
Reta Smith
Liberty, MO

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

Blue Ribbon Recipe

This is an amazing white chicken chili recipe. It's no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it's full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full of flavor, the salsa is award-worthy in and of itself, and when paired with the white bean chili it's simply unbelievable.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 12 -12
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For white chicken chili with salsa verde

  • 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
  • water, to cover chicken
  • 4
    chicken breasts, bone-in
  • 1 tsp
    lemon pepper
  • 1 tsp
    cumin seed
  • olive oil non-stick cooking spray.
  • 1 clove
    garlic, minced
  • 1 c
    chopped onions
  • 1 can
    shoepeg corn (11 oz)
  • 2 can
    green chiles, undrained (4.5 oz each)
  • 1 tsp
    cumin powder
  • 3 Tbsp
    fresh lime juice
  • 2 can
    Great Northern Beans, undrained (15 oz each)
  • 1 c
    crushed white tortilla chips
  • 2 oz
    reduced-fat Monterey Jack Cheese, shredded

How To Make white chicken chili with salsa verde

  • Water, lemon pepper, cumin seed, and chicken breasts in a pot.
    In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
  • Salsa verde ingredients chopped and in a bowl.
    While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
  • Lime juice and seasonings added to the salsa verde.
    Add lime juice and seasoning. Mix well, cover, and chill until needed.
  • Cooked chicken shredded and back in the pot with broth.
    Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
  • The remaining chili ingredients added to the pot.
    Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
  • Adding Northern beans to the pot.
    Add Northern beans and stir until heated through.
  • Crumbled tortilla chips and shredded cheese in a bowl.
    To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
  • White chicken chili ladled into the bowl.
    Ladle white chili over the chips and cheese.
  • Salsa verde on top of the white chicken chili.
    Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and 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!