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Traverse Bay Farms White Chicken Chili

On By Andy LaPointe / 0 comments
Traverse Bay Farms White Chicken Chili

Updated: June, 2026

Author: Andy LaPointe - Co-Founder of Traverse Bay Farms

Quick Summary

This white chicken chili is creamy, cozy, and mild enough for the whole family. Finish it with Traverse Bay Farms Corn Salsa for a fresh, crunchy topping that makes every bowl pop. An easy one-pot dinner perfect for busy weeknights or game day.

Traverse Bay Farms White Chicken Chili with Corn Salsa

At-a-Glance

  • Prep time: 12 minutes
  • Cook time: 33 minutes
  • Total time: 45 minutes
  • Yield: 6 servings
  • Flavor: Mild, savory, and comforting with a bright, fresh finish
  • Skill level: Beginner, one pot
  • Make-ahead: Tastes even better the next day, freezes well up to 3 months

Ingredients

Chili Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 2 (15-oz) cans white beans, drained and rinsed (cannellini or great northern)
  • 1 (4-oz) can diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 cup Traverse Bay Farms Corn Salsa
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream (optional, for extra creaminess)
  • 1 lime, juiced

Optional Bowl Toppings

  • Shredded Monterey Jack or cheddar
  • Avocado slices
  • Crushed tortilla chips
  • Extra lime wedges

Instructions

1

In a large pot, warm the olive oil over medium heat. Add the onion and cook for 4–5 minutes until softened.

2

Add garlic, cumin, oregano, salt, and pepper. Stir for 30 seconds until fragrant.

3

Add shredded chicken, white beans, green chiles, chicken broth, and Corn Salsa. Bring to a gentle simmer.

4

Simmer uncovered for 15 minutes, stirring occasionally.

5

For a creamier chili, mash about 1 cup of the beans in the pot with a spoon or potato masher.

6

Reduce heat to low. Stir in cream cheese until melted and smooth. If using sour cream, stir it in now.

7

Add lime juice, then taste and adjust salt and pepper as needed. Keep warm on low.

8

Ladle chili into bowls and add a generous spoonful of Corn Salsa and any toppings you like.

Chef's Tips

  • Rotisserie chicken makes this recipe fast, but any cooked shredded chicken works well.
  • Mashing a portion of the beans is the easiest way to thicken the chili without flour.
  • Add cream cheese on low heat so it melts smoothly and does not separate.
  • For a little more heat, add extra jalapeño or a pinch of cayenne.
  • Salt at the end. Chicken broth brands vary, so final seasoning is what makes the flavor pop.
  • Traverse Bay Farms tip: Top bowls with a spoonful of Corn Salsa for a colorful finish that makes the chili feel bright and complete.

How to Serve

Serving Ideas

  • Serve with tortilla chips or warm cornbread for dipping.
  • Create a toppings bar with cheese, avocado, and extra corn salsa for easy entertaining.
  • Pair with a simple green salad for a balanced dinner.
  • Use leftovers as a filling for burritos or nachos the next day.

How to Store and Make Ahead

Storage Guide

  • Refrigerator: Store chili in an airtight container for up to 4 days. Store corn salsa separately for best texture.
  • Freezer: Freeze chili for up to 3 months. Thaw overnight in the refrigerator.
  • Reheat: Warm gently on the stove, adding a splash of broth if needed. Add corn salsa only when serving.

Frequently Asked Questions

What makes white chicken chili different from regular chili?

White chicken chili is made with chicken, white beans, and green chiles instead of beef and tomatoes. The flavor is milder and creamier, and the color stays light. It is still hearty and satisfying, especially when thickened by mashing beans or adding cream cheese.

Can I make white chicken chili with corn salsa ahead of time?

Yes. Make the chili up to two days ahead and store it in the refrigerator. Keep the corn salsa separate and add it right before serving so it stays fresh and crunchy.

How do I thicken white chicken chili without flour?

Mash some of the white beans directly in the pot to create a thicker, creamier texture. You can also stir in cream cheese, which melts into the broth and adds body. Simmering uncovered for a few extra minutes also helps.

Can I make this recipe in a slow cooker?

Yes. Add onion, garlic, spices, chicken, beans, green chiles, broth, and half the corn salsa to a slow cooker and cook on low for 4–6 hours. Stir in cream cheese during the last 20–30 minutes. Add remaining corn salsa to each bowl when serving.

What is the best way to use corn salsa as a topper?

Use corn salsa as a topping, not a stir-in, so you keep the crunchy texture and fresh lime flavor. Spoon a generous amount over each bowl right before serving for the best result.

Customer Testimonials

“The corn salsa on top is genius. It makes the chili taste fresh and not too heavy.”

— Kelly R., Kansas City, MO

“I used rotisserie chicken and had dinner done fast. The leftovers were even better the next day.”

— Matt S., Richmond, VA

“We set out toppings and everyone built their own bowl. Perfect for a casual family night.”

— Adriana L., Tucson, AZ

Why People Trust Traverse Bay Farms

  • Recognized with 38+ National Awards for Flavor Excellence
  • Family-Owned, Community-Focused Company in Northern Michigan
  • Crafted with as Much Michigan-Grown Fruit as Possible
  • Made in the USA with Trusted Ingredients

Ready to Make This Recipe?

Grab Traverse Bay Farms Corn Salsa — award-winning, Michigan-made, and shipped nationwide.

Shop Corn Salsa

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