White Chile With Salsa Verde
White Chile With Salsa Verde is a comforting, flavorful dish featuring tender chicken, sweet corn, green chiles, and hearty beans, all topped with tangy salsa verde and melted Monterey Jack cheese. Perfect for a cozy family dinner or casual gathering, it offers a delightful blend of smoky, tangy, and savory flavors.
Ingredients
- 4 chicken breasts ⓘ
- 2 1/2 cups water ⓘ
- 1 teaspoon lemon juice ⓘ
- 2 teaspoons cumin
- 1 garlic clove ⓘ
- 1 cup onion, chopped ⓘ
- 1 teaspoon oil ⓘ
- 2 (9 oz.) cans Shoepeg corn ⓘ
- 2 (4 oz.) cans green chiles (undrained) ⓘ
- 2 to 3 tablespoons lemon or lime juice ⓘ
- 2 (15 oz.) cans Great Northern beans ⓘ
- 1 can Salsa Verde ⓘ
- Tortilla chips ⓘ
Instructions
- Boil chicken breasts for 30 minutes in water, lemon juice, and cumin.
- Sauté garlic, onion, and oil until fragrant.
- Add sautéed garlic and onion mixture to the cooked chicken.
- Add Shoepeg corn, green chiles, cumin, lemon or lime juice, and Great Northern beans to the chicken mixture.
- Cook until heated through.
- Place tortilla chips and green chiles in a bowl.
- Top with Salsa Verde and shredded Monterey Jack cheese.
Tips & Substitutions
For a richer flavor, consider using bone-in chicken breasts instead of boneless. If you want a creamier texture, you can add a cup of sour cream or cream cheese during cooking. Feel free to substitute Shoepeg corn with regular corn or use fresh corn if it's in season. To enhance the spice, add diced jalapeños or a sprinkle of cayenne pepper. This white chile recipe is also great for meal prep.
Serving Suggestions
Serve this white chile with tortilla chips for dipping or alongside a fresh green salad for a light meal. It pairs beautifully with Chicken Taco And Rice for a hearty dinner. You can also top it with shredded Monterey Jack cheese, diced avocado, or fresh cilantro for added flavor. Consider serving it with warm tortillas or over rice for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, or microwave in individual portions until heated through. If the mixture thickens, add a splash of water or broth to loosen it up before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of White Chile With Salsa Verde contains roughly 2767 calories, with 67g protein, 162g carbohydrates, and 221g fat. It is an excellent source of iron (222% of the Daily Value), calcium (146% of the Daily Value), and protein (133% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2078mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Yes, you can substitute Great Northern beans with other white beans like cannellini or navy beans. Black beans can also be used for a different flavor profile, but they will change the overall color of the dish. Just make sure to drain and rinse any canned beans before adding them to the pot.
Is this dish spicy?
This white chile is not inherently spicy, but it can be adjusted to your taste. The green chiles add a mild heat, but if you prefer more spice, consider adding jalapeños or a pinch of cayenne pepper. You can also serve hot sauce on the side for those who enjoy extra heat.
Can I make this recipe ahead of time?
Absolutely! This white chile can be made a day in advance and stored in the refrigerator. The flavors will meld together overnight, enhancing the taste. Just be sure to reheat it gently on the stove, adding a bit of liquid if necessary to maintain the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).