One Skillet White Chicken Chili Bake

A twist on my popular soup recipe from last year! It’s creamy, cheesy, cozy, and makes amazing leftovers for lunch throughout the week.


Servings: 8

  • 3 tbsp. Olive Oil
  • 1 – 1 ½ lbs. Chicken Thighs, boneless and skinless
  • 2 Yukon Gold Potatoes, about 1 ½ cups, chopped
  • 1 Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 2 Poblano Peppers, chopped
  • 2 Jalapeno Peppers, de-seeded and chopped
  • 15-oz. Corn, drained
  • 15-oz. White Beans, drained
  • 16-oz. Salsa Verde
  • 1 Tomato, diced
  • 1/3 cup Fresh Cilantro, chopped
  • 1/3 cup Organic Valley Heavy Cream
  • 1 tbsp. EACH: Ground Cumin, Smoked Paprika, Chili Powder
  • ½ tsp. EACH: Salt, Black Pepper
  • 6-oz package of Organic Valley Shredded Mexican Blend Cheese
  • Avocado, for serving
  • Tortilla or Corn Chips, for serving
  • Scallions, for serving


  1. Place a large 12” skillet (at least 2” in depth) over medium high heat.
  2. Add 2 tbsp. olive oil to heat up for 2 minutes, until shimmering.
  3. Add the chicken thighs to sear untouched for 3-4 minutes on each side.
  4. Add the chopped onion, poblano peppers, potatoes, and minced garlic. Saute with the chicken for 3-4 minutes, then cover with a lid to steam cook for 6-8 minutes.
  5. Remove the chicken to shred with two forks.
  6. In the meantime, add the remaining 1 tbsp. olive to saute the veggie mixture for 4-5 minutes on high heat.
  7. Add the shredded chicken back into the skillet with the chopped jalapenos, tomatoes, corn, white beans, and seasonings. Sauté 5-8 minutes.
  8. Stir in the salsa verde, heavy cream, and chopped cilantro.
  9. Top with the shredded cheese then carefully transfer the skillet to the oven.
  10. Broil on HIGH for 1-3 minutes, until cheese is melted and a little crisp.
  11. Serve warm with sliced avocado, chopped scallions, and tortilla chips. Enjoy!