white chicken chili with salsa verde

★★★★★ 6 Reviews
bob avatar
By Reta Smith
from 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 bean soup it's simply unbelievable.

— The Test Kitchen @kitchencrew
serves 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

  • 1
    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.
  • 2
    While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
  • 3
    Add lime juice and seasoning. Mix well, cover, and chill until needed.
  • 4
    Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
  • 5
    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.
  • 6
    Add Northern beans and stir until heated through.
  • 7
    To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
  • 8
    Ladle white chili over the chips and cheese.
  • 9
    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!