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Creamy White Chicken Chili

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people


  • 1 yellow onion
  • 3-4 carrots
  • 2 yellow potatoes
  • 3 stalks celery
  • 4 cups of chicken or vegetable broth
  • 3/4 lb chicken breast
  • 1/4 cup salsa verde
  • 1/2 cup heavy cream OR 1/2 cup sour cream
  • 1 bay leaf
  • 1 can great white northern beans
  • 1 small can green chiles


  1. Peel and dice the onion. Peel the carrots and cut into 1/4 inch thick half moons. Cut celery into 1/4 inch thick slices as well. Peel the potatoes and cut into 1/2 inch cubes.

    HELPFUL TIP: save all your veggie scraps in a freezer bag, they will come in handy in one of my upcoming posts on making your own veggie stock!

  2. (This step can be done either in a slow cooker or an Instant Pot. If you choose to use the instant pot, simply choose the slow cooker mode on normal heat. If using a slow cooker, use high heat for this step). Toss carrots and potatoes in olive oil, salt, and pepper. Add carrots and potatoes to pot with about 1/2 inch (approximately 1 cup) of broth. Cook for 1 hour or until almost fork soft.
  3. Toss onions and celery in olive oil, salt, and pepper. Add to carrots and potatoes with 1 more cup of broth and cook for 1 more hour until vegetables are soft and fork tender.
  4. While the vegetables are cooking, season the chicken with salt and pepper. Heat 1 tbsp of olive oil in a pan over medium heat. Sauté chicken 3 minutes on each side or until cooked through.
  5. Add cooked chicken in two parts to KitchenAid Stand Mixer. Using the paddle attachment, beat at speed 2 until chicken is shredded.
  6. Add chicken to soup, along with green chiles, salsa verde, 1-2 more cups of broth (depending on your consistency preference), and a bay leaf . Cook on high another 1-2 hours, until chicken is soft and all the flavors have melded together.
  7. Add the beans and the cream and stir until blended and creamy. Serve warm with cornbread, (I like it best with my Cheesy Jalapeño Bacon Cornbread, recipe HERE).