What goes best with white chicken chili?

Cornbread is a classic choice for chili, but I love serving it with tortilla chips, or you could serve it with a simple side salad.

What else pairs well with white chicken chili?

This chili is hearty enough to serve all by itself, but don't forget the toppings! My favorite toppings for this chili include extra shredded cheddar cheese, sliced jalapeños or green onions, chopped cilantro, diced avocado, and tortilla chips or fritos (this chili is SOOO scoopable!).

How can you store white chicken chili?

Refrigerate any leftover chili in an airtight container. This chili keeps well in the refrigerator for 4-5 days, simply reheat in the microwave or on the stovetop.

Does white chicken chili freeze well?

You can freeze this recipe with a little adjustment. Simply freeze the chili *before* you add the cream cheese at the end. Then, when you take the chili out of the freezer, thaw it and add the cream cheese while heating, just before serving. I would not freeze white chicken chili that has the cream cheese already incorporated, as dairy can have a funky texture after freezing and thawing.

What's the difference between chicken stock and chicken broth?

In all my recipe, chicken stock and chicken broth can be used interchangeably. The main difference between stock and broth is that stock is typically made with chicken bones and cartilage, while chicken broth is made mainly with meaty parts of the chicken and that may not contain bones.

Can you use rotisserie chicken in place of the chicken thighs?

Absolutely! I am all for shortcuts, and if you have leftover shredded rotisserie chicken, feel free to mix it in after heating up the beans, corn, tomatoes, salsa and chicken broth together.

White Chicken Chili with Bacon and Salsa Verde

Description

A comforting and flavorful meal for any occasion, this white chicken chili with bacon is cozy, spicy and a perfect hearty meal for a chilly winter day.

Ingredients

Units Scale

2 cups frozen corn
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can Great Northern Beans, drained and rinsed
1 (10-ounce) can of Rotel (diced tomatoes with green chiles), with juices
1 medium yellow onion, diced into 1/4-inch pieces (about 1 cup)
16 ounces salsa verde
3 cups chicken broth
1 package bacon (cooked and crumbled), divided
1 packet taco seasoning
1 packet ranch seasoning
2 pounds boneless skinless chicken thighs
2 (8-ounce) blocks of cream cheese
1 cup shredded cheddar cheese
3 cloves garlic, minced

OPTIONAL TOPPINGS

1 jalapeño, ribs and seeds removed or pickled jalapeños
Green onions, sliced
Fresh cilantro, chopped
Avocado, diced
Tortilla chips
Sour cream
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

SLOW COOKER INSTRUCTIONS

Combine corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings in a slow cooker and stir. Then, add in the chicken thighs and cook on low for 6-8 hours.
Remove chicken thighs from the slow cooker and shred chicken with two forks or meat shredders.
Return the shredded chicken to the slow cooker, then add in the cream cheese and cheddar cheese and heat until cheese is melted.
Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.

INSTANT POT INSTRUCTIONS

Add the corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings in the Instant Pot and stir. Then, place the chicken thighs on top of the other ingredients.
Close the lid and set the Instant Pot to manual mode for 17 minutes.
Once the Instant Pot has finished cooking, use the quick-release method to release the pressure.
Remove chicken thighs from the slow cooker and shred chicken with two forks or meat shredders.
Return the shredded chicken to the Instant Pot and stir in the cream cheese and cheddar cheese.
Set the Instant Pot to sauté mode, cooking for an additional 5 minutes, stirring occasionally, or until the cheese is melted.
Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.

STOVETOP INSTRUCTIONS

In a Dutch oven over medium heat, add the corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings and stir.
Place the chicken thighs on top of the other ingredients, cover the pot and cook for 30 minutes.
Remove chicken thighs from the pot and shred chicken with two forks or meat shredders.
Return the shredded chicken to the pot and stir in the cream cheese and cheddar cheese.
Cook for an additional 5 minutes, stirring occasionally, until the cheese is melted.
Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.

Notes

Can be made with white beans, navy beans and red beans.