This White Chicken Chili is quick, creamy, and full of great Tex-Mex flavours. The grated cheese on top melts into a delicious, heart-warming chili. In other words, everyone will love it!
Heat the oil in a large pot over medium heat. Add diced raw chicken and saute until browned and no longer pink.
Remove the cooked chicken to a bowl.
In the same pot, add another tablespoon of oil. Saute the diced onion and sweet pepper in the pan until soft, about 5 minutes.
Add garlic and cook for another minute.
Add corn, seasoning, diced green chilis, salsa verde, and chicken broth. Taste and adjust the seasoning with salt and pepper. Bring to a boil, scraping up any brown bits remaining in the pan. Turn the heat down to low, and return the cooked chicken to the pan, including any juices.
Add cream cheese, stirring until cheese has melted into the sauce.
Simmer over low heat for 30 minutes to allow flavours to develop.
At serving time, place optional toppings into bowls and let everyone customize them to their liking!
Notes
If using a roasted chicken, remove the meat from the bones and dice it into large, bite-size pieces. You’ll have about 4 cups. Proceed to step #3.
If you make chicken stock, please see the notes* below for instructions.
Chicken Broth – Don’t throw out all those chicken bones! Making chicken broth couldn’t be easier, especially if you have an instant pot. If you don’t have an instant pot, use the same instructions and place the pot on the stove over low heat. Bring just to a gentle boil, turn to low heat and simmer for 2-3 hours.
Optional, Chopped vegetables – especially any limp carrots or celery hanging out in the fridge. I usually add one onion, chopped into six pieces, one or two carrots, and two celery stalks.
2 tsp salt
Optional, a small handful of peppercorns
Instructions
Instant Pot:
Place all the leftover bones, skin and juices into the instant pot and cover with cold water, no more than 8 cups. Avoid adding more water, as the broth will taste watery.
Add veggies if using, salt and peppercorns.
Set the timer for 90 minutes on the soup/broth setting, and once cooked, let the heat come down naturally.
Strain the broth and cool it. Place it into wide-mouth mason jars or reusable freezer containers of your preferred size and freeze until needed. *see note below.
Notes
*If using mason jars, make sure to leave at least an inch of head space, and the broth must be completely cool before putting it into the freezer; otherwise, your jar may crack. I’ve invested in a 1-cup silicon tray (which looks like an oversized ice cube tray) and frozen stock in it, so I always have small amounts available in my freezer.
