Photo of White chicken chili with salsa verde by WW

White chicken chili with salsa verde

Total Time
1 hr 5 min
20 min
40 min
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.


Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Poblano chile

4 medium, seeded, diced

Serrano chile(s)

2 item(s), seeded, minced

Minced garlic

1 Tbsp

Chili powder

1 Tbsp

Kosher salt

2 tsp, or to taste

Ground cumin

1½ tsp

Ground coriander

1 tsp

Dried oregano

1 tsp

Reduced-sodium chicken broth

3 cup(s)

Uncooked boneless skinless chicken breast(s)

2 pound(s)

Canned cannellini beans

45 oz, rinsed and drained

Salsa verde


Fresh lime juice

2 Tbsp


cup(s), minced, fresh


  1. Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  2. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.