5-Ingredient White Chicken Chili

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This 5-ingredient white chicken chili recipe is super quick and easy to make, full of great flavor, and always a crowd fave!

After sharing a new recipe for easy (red) chicken chili, I thought I would circle back today to share one of my all-time favorite recipes for easy white chicken chili.

Even better — my favorite easy white chicken chili recipe that is made with just FIVE easy ingredients. ♡

This recipe is as easy as it gets.  Simply stir all of the ingredients together, bring the soup to a simmer, ladle it up while it’s nice and hot, then sprinkle on your favorite toppings and enjoy!  I’ve probably made this recipe at least a hundred times over the years, and can vouch that it is always a crowd fave.  And it also freezes and reheats well if you would like to freeze the leftovers or make and save a big batch for easy meal prep.

I’m telling you — this recipe is always a winner.  Let’s make a batch!

5-Ingredient White Chicken Chili Ingredients:

To make this white chicken chili recipe, you will need the following five ingredients (plus optional toppings):

• Chicken: Any kind of diced or shredded chicken!  I typically shred a rotisserie, or I often use leftover chicken that I keep in the freezer from my Instant Pot Shredded Chicken or Baked Chicken Breasts recipe.
• Salsa verde: Either homemade or store-bought.
• Beans: Two cans of your choice of beans.  (I typically use white beans, but pinto, garbanzo or black beans would be delicious too.)
• Chicken stock: Or veggie stock, whichever you prefer.
• Cumin: Plus a few teaspoons of ground cumin, to round out the flavors.
• Toppings: I also usually top my white chicken chili with some diced avocado and chopped fresh cilantro.  But a crumble of tortilla chips, diced red or green onions, sour cream, shredded cheese, and/or extra jalapeños would also be delicious additions!

How To Make This Soup:

To make this 5-ingredient white chicken chili recipe, simply…

1. Combine ingredients.  Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
2. Bring to a simmer.  Cook on high heat until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer.
3. Serve.  Serve immediately, garnished with your favorite toppings.

Possible Variations:

There are so many ways that you could get creative with this soup recipe!  For example, feel free to…

• Add extra veggies.  If you would like to add some extra veggies to this soup, diced poblano peppers, onions and/or potatoes (feel free to use frozen hashbrown potatoes as a shortcut) are some of my other favorite additions.
• Make it in the Crock-Pot or Instant Pot.  This soup really just needs to be stirred together and warmed.  So feel free to let it simmer on low in the Crock-Pot or use the sauté button on your Instant Pot, if you would prefer to use one of those appliances.

More Favorite Chili Recipes:

Here are a few more of my go-to chili recipes, if you would like to give them a try!

• Creamy Chicken Chili
• Easy (Red) Chicken Chili
• Black Bean Chili
• Vegetarian Chili

5-Ingredient White Chicken Chili

★★★★★ 4.8 from 55 reviews

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!

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Scale 1x2x3x

Ingredients

• 6 cups chicken stock
• 3 to 4 cups cooked shredded chicken
• 2 (15-ounce) cans beans of your choice, rinsed and drained (I used Great Northern beans)
• 2 cups (16 ounces) salsa verde (store-bought or homemade)
• 2 teaspoons ground cumin
• optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips

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Instructions

1. Combine ingredients.  Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
2. Bring to a simmer.  Cook on high heat until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer.
3. Serve.  Serve immediately, garnished with your favorite toppings.

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Notes

*Chicken: 4 cups shredded chicken is equivalent to approximately 2 medium-sized boneless skinless chicken breasts.  I often shred a rotisserie chicken for this recipe, or use leftover chicken from my Baked Chicken Breasts or Instant Pot Shredded Chicken recipes.