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Verde Chicken Chili

Roasted poblano, corn, cilantro, chicken and cream cheese provide flavors that you have never experienced in a chili!
Servings 5
Calories 300 kcal


  • 2 Tbsp Olive Oil
  • 190 grams Yellow onion diced
  • 4 cloves Garlic minced
  • 2 large Poblanos diced
  • 2 cups Herdez salsa verde
  • 2 cups Chicken broth low sodium
  • 15 ounce Whole Kernel Corn canned, drained
  • 15 ounce White beans drained and rinsed
  • 4 ounces Reduced fat cream cheese
  • 1 lb Chicken breast raw weight
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper


  • Bring a large pot of water to a boil and add your chicken breast. Cook thoroughly. Remove from water and shred with a hand mixer. ⠀
  • In a very large pot, add the olive oil, onion and salt. Cook until translucent and add the garlic and poblanos. Cook for about 5 minutes. ⠀
  • Add your broth, salsa verde, beans, corn and cream cheese. ⠀
  • Cook until cream cheese is melted. ⠀
  • Add in your cooked shredded chicken. ⠀
  • Top with plenty of cilantro!⠀