Southwestern White Chicken and Sausage Chili

Ughs, the weather here has been shit and this week we’re supposed to get 3 more inches of cold rain.  Not my favorite weather to be walking our pups in.  Buuutt the only thing that makes cold rainy weather better is a nice hot bowl of soup waiting for you.  This is my hearty take on white chili.  I like mine with a little more kick and some rice.  This is super filling and enough that you can have leftovers to get you through a rough rainy week.  In our house, we like to serve this with cornbread or cheddar biscuits.  So grab a pot and let’s start this chili!

Southwestern White Chicken and Sausage Chili

Unique take on white chili.  Easy recipe packed with flavor.  Chili with rice, beans, chicken, sausage, and a whole lotta flavor.  Great recipe for cold weather.  Pairs great with corn bread or biscuits!


  • 2 tbsp butter or olive oil (melted in pot)
  • 1 large vidalia onion, diced
  • 2 jalapeños, deseeded and chopped
  • 2 large boneless skinless chicken breasts, diced
  • 1 12 oz pkg of smoked sausage, cut into bite sized pieces
  • 6 cloves garlic, pressed or minced
  • 1 8oz pkg cream cheese, cut into cubes
  • 1 tsp oregano
  • 1 tbsp garlic powder
  • 1 tsp red chili flakes (reduce if you don't like spicy)
  • 1/2 tbsp ground black pepper
  • 1 tbsp salt (or to taste)
  • 1 jar salsa verde (these vary from 12oz to 15.5oz)
  • 1 lime juiced
  • 1.5 cups frozen corn
  • 2 32 oz container chicken broth
  • 1 cup uncooked white rice (can use brown rice too just adjust cooking time)
  • 2 16oz cans pinto beans, rinsed throughly and drained

Optional Garnishes:

  • sliced avocadoes
  • lime wedges
  • yogurt or sour cream
  • crushed tortilla chips or tortilla strips
  • sprinkle of Tajin or other chili lime seasoning


  • In a large pot, turn to medium high heat.  Add butter and melt in pan.  Add chopped onions, jalapeños, and garlic.  Cook until translucent. Add chicken, sausage, and spices (except bay leaves).  Stir and cook until chicken is cooked.  Add in jar of salsa, lime juice, and cream cheese. Stir until cream cheese has 'melted' and incorporated into mixture.  Add corn, bay leaves, and chicken broth. Stir to combine.  Bring to a boil and then add rice.  Cover and reduce heat to a simmer.  Simmer until rice is cooked through (about 20-30 minutes).  Once rice is cooked, add drained and rinsed beans and carefully stir to incorporate.  Once simmering again, serve in bowls, and garnish.  Highly recommend sour cream/yogurt dollop topped with some Tajin spinkle! Enjoy! 

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