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White Chicken Chili with Blueberry Salsa

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 3 Chicken Breasts
 1 cup Diced sweet pepper
 1 cup Diced white onion
 3 dashes (To taste) of salt, garlic powder, cumin, white pepper
 2 tbsp Extra Virgin Olive Oil
 2 cups Cannellini Beans
 2 cups Chickpeas
 2 cups Fresh or frozen whole kernel corn
 1 cup Cream of Chicken Condensed Soup
 1 cup Plain Greek Yogurt
 1 cup Your favorite white or mild cheese--neufchatel, mozzarella, etc.
 1 Jar Blueberry Haven Blueberry Salsa

In a large skillet, combine diced onion, peppers and cubed raw chicken breast on medium heat with olive oil, salt, white pepper, cumin, and garlic powder. Saute until lightly browned.


Transfer cooked chicken, onion, and peppers to a medium to a large saucepan and add drained beans, chickpeas, and corn, condensed soup, Greek yogurt, and cheese. Stir gently on medium heat until ingredients are combined well, then simmer on medium heat for 15-20 minutes.


Serve with a dollop of Blueberry Haven Blueberry Salsa and for a nice presentation, try garnishing with a fresh herb like the one we have featured, Pineapple Sage! This delicious and spicy sage pairs well with sweet and savory.

Yields 5-6 servings.

Modifications and Extras!

Additional garnishes that work well with this dish would be cilantro, and lime, along with other tasty extras like sour cream, or avocado!

Our favorite thing about this dish is its versatility. Prefer to use your own chicken stock, and thicken with cheese? No problem! This dish could easily be made dairy-free with added creaminess by subbing full-fat coconut milk and creamed corn rather than fresh/frozen. You could also combine all of the ingredients in your slow cooker or instant pot for a wonderful and easy fall dinner!

Get creative but don't forget the ingredient that makes this dinner a real winner--the standout, sweet and spicy Blueberry Haven Salsa!

Or stop into our store in downtown Grand Haven!


Nutrition Facts

Servings 0