Salsa Verde Chicken Chili with Cream Cheese and Hominy

The onion turns soft and sweet before the chicken ever hits the pot, and that first few minutes is what keeps this chili from tasting like everything was just tipped…

By Brad
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October 28, 2026
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Reading time: 9 min

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The onion turns soft and sweet before the chicken ever hits the pot, and that first few minutes is what keeps this chili from tasting like everything was just tipped in together. I stir in the garlic and spices only after the onion has softened; their fragrance blooms quickly, so they need just 30 seconds before the broth and salsa verde go in. That’s the start of this salsa verde chicken chili with cream cheese and hominy: a cozy, tangy pot with tender shredded chicken and plenty of texture.

I like chicken thighs here because they stay tender through the simmer, while hominy gives each spoonful a pleasant, hearty bite. The cream cheese goes in at the end, not at the beginning, so it melts into the broth without taking over the salsa verde’s bright, savory flavor. Keep the heat low as it melts and stir until the chili looks smooth, then return the chicken to the pot for a short, gentle finish. It’s creamy without losing its lively verde character.

Salsa verde chicken chili with tender chicken and hominy

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Kitchen Note

Softened, cubed cream cheese melts into this chili more evenly than a cold block. Keep the pot over low heat and stir for the full 3 to 5 minutes, until no pale lumps remain.

Save this salsa verde chicken chili with creamy hominy for a cozy dinner that brings tender shredded chicken and a tangy, velvety broth to the table.

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Why This Chili Is Creamy Without Turning Heavy

There’s a useful balance in this pot: the broth and salsa verde stay loose enough to ladle, while the cream cheese adds a soft, creamy body. It isn’t meant to become a thick dip-style chili. Hominy matters here because its firm, chewy kernels give the broth something substantial to hold onto, so the bowl feels hearty without needing flour or another thickener.

The verde flavor also has room to come through. Salsa verde brings the main tangy, savory character, and the onion, garlic, cumin, and oregano build a warm base underneath it rather than competing with it. Chicken thighs simmer right in that seasoned liquid, then get shredded and returned so the meat carries the flavor through the bowl. Adding the cream cheese only after the chicken is cooked keeps the finish rich but still lets the salsa verde lead.

If you expect a thick, spoon-standing chili, this one may look looser than you pictured at first. Once the chicken is shredded and the cream cheese has melted in, the broth turns silky and clings to the meat and hominy. That contrast between a smooth broth and chewy kernels is exactly what makes the texture work.

What the Salsa Verde, Hominy, and Cream Cheese Bring to the Pot

Salsa verde chicken chili with creamy hominy

Chicken thighs — Boneless, skinless thighs hold onto their tenderness through the simmer and shred easily. Trim any large pieces of excess fat, but you don’t need to cut the meat smaller before cooking. Chicken breast is leaner and won’t give quite the same forgiving texture.
Salsa verde — The jar supplies the chili’s tangy green-chile base, so its flavor has a noticeable effect on the finished pot. Use a jar you enjoy eating on its own; mild and hot versions will give the chili different levels of heat.
White hominy — Draining and rinsing the canned hominy keeps its corn flavor clean and prevents the canning liquid from carrying into the broth. Its chewy, puffy kernels have a texture that ordinary corn doesn’t replicate.

Cream cheese — A block gives the broth its creamy finish. Let it soften and cut it into cubes before it goes into the pot; that prep helps it melt smoothly. Plain dairy-free cream cheese is the closest swap for a dairy-free version, though the texture can be a little less silky.
Low-sodium chicken broth — It lets the salsa verde and seasonings contribute their own saltiness without making the base too salty. Low-sodium vegetable broth can stand in at the same amount, with a slightly less chicken-forward taste.
Onion, garlic, cumin, and oregano — These build the savory base beneath the salsa verde. Freshly minced garlic gives the clearest aroma, but dried oregano is a good fit here; there’s no need to seek out a specialty variety.

Build the Verde Base Before the Chicken Simmer

Soften the Onion, Then Wake Up the Spices

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until it has softened rather than browned. Stir in the garlic, cumin, oregano, salt, and pepper, then cook for 30 seconds. The garlic should smell fragrant; if it starts to brown, the pot is too hot.

Simmer the Chicken in the Salsa Verde Broth

Add the chicken thighs, chicken broth, salsa verde, and drained, rinsed hominy to the Dutch oven. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 20 to 25 minutes, until the thickest part of the chicken reaches 165°F. Keep the heat low enough for a gentle simmer rather than a hard boil, which can make the chicken tougher.

Shred the Thighs While the Broth Stays in the Pot

Transfer the cooked chicken to a cutting board and leave the broth and hominy in the Dutch oven. Use two forks to pull the chicken into bite-size shreds; if it resists, give it a little more time to soften rather than forcing large chunks apart. Shredding the meat separately makes it easier to get an even texture throughout the chili. Set the chicken aside briefly while you finish the creamy base.

Melt the Cream Cheese and Return the Chicken

Stir the cubed cream cheese into the chili over low heat for 3 to 5 minutes, until it has melted completely and the broth looks smooth. Don’t raise the heat to rush this stage; a gentle temperature gives the cheese time to blend in. Return the shredded chicken to the pot and simmer gently for 2 to 3 minutes, until it’s heated through. The finished chili should look creamy and evenly mixed, with the hominy still holding its shape.

Three Simple Ways to Adapt This Pot

Make It Dairy-Free with Plain Dairy-Free Cream Cheese

Use plain dairy-free cream cheese in place of the block cream cheese, softening it and cutting it into cubes before stirring it into the pot. Keep the heat low as it melts. The chili stays creamy, though the finished broth may be a little less silky than the dairy version.

Use White Beans for a Softer Bite

Replace the drained, rinsed hominy with a 15-ounce can of drained, rinsed white beans. They’ll make the chili softer and a little more familiar in texture, while hominy gives the original version its distinctive chewy corn bite.

Choose a Milder or Hotter Verde

Pick a mild jar of salsa verde for a gentler bowl or a hot jar when you want more chile heat. Keep the jar size the same so the amount of broth and sauce stays balanced; the change affects the heat, not the creamy texture.

Storage and Reheating

Refrigerator: Store in a covered container for 3 to 4 days. The chili may thicken as it chills, and the cream cheese can make the broth look less fluid when cold.
Freezer: Freeze in airtight portions for up to 2 to 3 months. The cream cheese may look slightly separated after thawing, but gentle stirring as it warms helps bring the broth back together.

Reheating: Warm it gently in a saucepan over low heat, stirring now and then, until steaming hot throughout. Avoid a hard boil, which can make the chicken tough and the creamy broth less smooth.

Questions That Come Up While Making This Chili

Can I use chicken breasts instead of thighs?+

You can, but chicken breasts are leaner and more likely to turn dry during the simmer. I prefer thighs for this method because they stay tender and shred easily; if you use breasts, watch their temperature rather than assuming they need the full cooking time.

Can I leave out the cream cheese?+

Yes. The chili will still have the chicken, salsa verde, and hominy, but the broth will be thinner and more tangy than creamy. The cream cheese is what gives this version its mellow, velvety finish.

Can I make this in a regular soup pot instead of a Dutch oven?+

Yes, as long as it holds 5 to 6 quarts and has a lid. A heavy-bottomed soup pot works well for softening the onion and keeping the covered simmer steady. Use the same heat cues and check the chicken’s temperature before shredding.

How do I make the chili milder without losing its verde flavor?+

Choose a mild salsa verde rather than diluting the pot with extra broth. That keeps the sauce’s green-chile tang in place while dialing back the heat. The heat level varies by jar, so use the mild label as your guide.