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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.
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…
Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
Bring to a simmer. Cook on high heat until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer.
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!
This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!
Scale
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
Instructions
Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
Bring to a simmer. Cook on high heat until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer.
Serve. Serve immediately, garnished with your favorite toppings.
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.
This was delicious, and the perfect dinner for the cold winter night we were having. It’s a little soupier than I would like for a chili but it’s workable. I used chicken thighs, mashed the beans up a bit to make it thicker, and also added a can of corn at the end. So good!
★★★★★
Dara Bell —
This is my 1st time making it and it came out wonderful. I took some of the advice of others and used 4 cups of chicken stock, one cup of Salsa Verde, one cup of cream of chicken, one can of corn, and it turned out beautifully!!! Thanks!
I have made this in slow cooker and instant pot. It is great. But if you are using already cooked canned beans, decrease the chicken broth to 4 cups or it’s too watery. I add sour cream, cheese, avocados, green onion and tortilla chips when I am ready to eat. Yum!
I enjoy your site and recipes. Some beautiful food photography! I like this simplified recipe. I did make a slurry mash of 1/2c of beans (in food processor) to help thicken the soup more to chili texture. I ended up adding a lot more cumin and salt. but I think that’s due to my broth was fairly watered down. This is a good base recipe and allows for more customization (like spicier peppers, etc) as desired.
For frugality I used dried beans (1 heaping cup) hydrated them for 4 hours, cooked them for 50 minutes in water. Then changed the water out for 4c chicken stock, added the chicken, cooked that for about 10m, shredded it, added it back with the rest of the ingredients. I agree it didn’t need the extra 2c stock, but it was really delicious! Would definitely make again! Next time might add some limes and maybe more chicken and beans! Excellent, and easy.
Great recipe but I definitely recommend using only 4 cups of chicken stock and one extra cup of chicken and two extra can of beans to make it more like a Chili consistency because it will come out very soupy like if you don’t green onions and cilantro was very good as a topping cheese makes it very good if you sprinkle it all over
So, quick and delicious. I’ve made more complicated versions of white chicken chili but this one is great. I need more recipes that don’t take all day to make. I did roast the chicken beforehand (we have whole chickens from our farm) but putting the rest of the ingredients together was a breeze. I love that it took salsa verde – so much flavor!
I love this recipe, so thanks for sharing! I’ve probably made it a dozen times in the past few years. This weekend I added orzo at the end to make it a bit more like chicken noodle soup and it was sooo yummy! I’m eating leftovers of it now and just had to let you know.
Made this while I lived in Ireland ALL the time, now attempting to make it back home in my local college town back in the states for friends, it’s easy enough that even a college student in a tiny flat can make it easily and filled me up when I was so broke! Cannot wait to jazz it up tomorrow.
Quick and easy and very yummy! This will be my new “go to” recipe for white chili. Used 4 cups stock and 4 cans of beans. Added mozzarella cheese on top and served with cornbread muffins.
I have made this several times over but think I’ve perfected it by making it more “chili” like by tweaking the recipe just a bit.
I add a can of cream of chicken along with 32oz of chicken broth, I also add 3 chicken breast cooked & shredded, then add 2x the amount of beans.
It’s much thicker, creamier & more substantial this way.
No loss on the flavor component either. I add a taco seasoning packet vs the cumin & it is yum yum perfect, if I say so myself!
If you feel like yours is too “brothy”, try it my way & be sure to tell me what you think.
Love it, love it!!! i am now using it for company, with all the fixings on top: sour cream, cheese, avacado, green onions and corn chips (scoops) . . fantastic!
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Going to make this next week and would like to know if I use the same IP cooking time if I double the recipe and cooked chicken?
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This was delicious, and the perfect dinner for the cold winter night we were having. It’s a little soupier than I would like for a chili but it’s workable. I used chicken thighs, mashed the beans up a bit to make it thicker, and also added a can of corn at the end. So good!
★★★★★
This is my 1st time making it and it came out wonderful. I took some of the advice of others and used 4 cups of chicken stock, one cup of Salsa Verde, one cup of cream of chicken, one can of corn, and it turned out beautifully!!! Thanks!
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Made this today in the crockpot. Was delicious. Next time I think I’ll decrease the chicken stock to 4 cups and add more chicken.
★★★★
Just tried this recipe for dinner and it was delicious and just “off the charts Delicious”!
Thanks so very much.
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Very flavorful! Will make again. Especially yummy with added cheese and GF tortilla chips. My 1.5 year old loved it!
★★★★
Delicious & so easy! The whole family loves it!
★★★★★
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I have made this in slow cooker and instant pot. It is great. But if you are using already cooked canned beans, decrease the chicken broth to 4 cups or it’s too watery. I add sour cream, cheese, avocados, green onion and tortilla chips when I am ready to eat. Yum!
★★★★★
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I enjoy your site and recipes. Some beautiful food photography! I like this simplified recipe. I did make a slurry mash of 1/2c of beans (in food processor) to help thicken the soup more to chili texture. I ended up adding a lot more cumin and salt. but I think that’s due to my broth was fairly watered down. This is a good base recipe and allows for more customization (like spicier peppers, etc) as desired.
★★★★★
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Very easy to make and tasty, too! I used the slow cooker but will try it on the stove next time.
A coworker brought me some Mexican limes. I added a squirt to my leftovers. Easy six ingredient chili was good, too!
I would second the suggestions to reduce the stock or add more chicken.
★★★★
Love this. I make it often.
★★★★★
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For frugality I used dried beans (1 heaping cup) hydrated them for 4 hours, cooked them for 50 minutes in water. Then changed the water out for 4c chicken stock, added the chicken, cooked that for about 10m, shredded it, added it back with the rest of the ingredients. I agree it didn’t need the extra 2c stock, but it was really delicious! Would definitely make again! Next time might add some limes and maybe more chicken and beans! Excellent, and easy.
★★★★
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Love love love this recipe!
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Great recipe but I definitely recommend using only 4 cups of chicken stock and one extra cup of chicken and two extra can of beans to make it more like a Chili consistency because it will come out very soupy like if you don’t green onions and cilantro was very good as a topping cheese makes it very good if you sprinkle it all over
★★★★★
Pingback: 5-Ingredient Easy White Chicken Chili - Body Force FitnessBody Force Fitness
So, quick and delicious. I’ve made more complicated versions of white chicken chili but this one is great. I need more recipes that don’t take all day to make. I did roast the chicken beforehand (we have whole chickens from our farm) but putting the rest of the ingredients together was a breeze. I love that it took salsa verde – so much flavor!
★★★★★
I love this recipe, so thanks for sharing! I’ve probably made it a dozen times in the past few years. This weekend I added orzo at the end to make it a bit more like chicken noodle soup and it was sooo yummy! I’m eating leftovers of it now and just had to let you know.
★★★★★
Made this while I lived in Ireland ALL the time, now attempting to make it back home in my local college town back in the states for friends, it’s easy enough that even a college student in a tiny flat can make it easily and filled me up when I was so broke! Cannot wait to jazz it up tomorrow.
Quick and easy and very yummy! This will be my new “go to” recipe for white chili. Used 4 cups stock and 4 cans of beans. Added mozzarella cheese on top and served with cornbread muffins.
★★★★★
This is one of my favorite recipes! Just made it with leftover thanksgiving turkey stock – it is fantastic!!! (and so simple) love it 😍
★★★★★
I have made this several times over but think I’ve perfected it by making it more “chili” like by tweaking the recipe just a bit.
I add a can of cream of chicken along with 32oz of chicken broth, I also add 3 chicken breast cooked & shredded, then add 2x the amount of beans.
It’s much thicker, creamier & more substantial this way.
No loss on the flavor component either. I add a taco seasoning packet vs the cumin & it is yum yum perfect, if I say so myself!
If you feel like yours is too “brothy”, try it my way & be sure to tell me what you think.
★★★★★
We like it really spicy, so we use a jalapeño verde instead and it’s our favorite!!
Can I use raw chicken for the IP method? How would that change the cooking time? Thanks!
Love it, love it!!! i am now using it for company, with all the fixings on top: sour cream, cheese, avacado, green onions and corn chips (scoops) . . fantastic!
★★★★★
This is so easy and SO GOOD!!!
★★★★★
I make this all the time – just for the two of us or for groups of friends. Its always a hit and super yummy….and so easy!
This is such a perfect weeknight meal idea! We’re totally going to have to give this a try soon!
Paige