5-Ingredient Easy White Chicken Chili
Last year, I posted one of my all time favorite White Chicken Chili recipes on the blog. But while I love it, there’s also a little shortcut white bean chicken chili recipe that I make even more often when I’m short on time. It is super easy and only calls for 5 ingredients. So I thought I would share it with you today and give it an extra creative name — 5-Ingredient Easy White Chicken Chili.
In addition to only calling for a handful (get it, a handful) of ingredients, this easy white chicken chili recipe also can be made and on the table in just 15 minutes. Definitely a perfect busy weeknight meal, and it also makes great leftovers and can be frozen for later. So if you love it, consider making a double or triple batch and you will have multiple dinners prepared and ready to go in minutes.
Ok, are you ready for the secret ingredient?
It’s salsa verde!!!
This delicious salsa singlehandedly provides pretty much all of the seasoning you need for white chicken chili! It’s flavorful, has a bit of heat, and a bit of tang, and pairs perfectly with delicious chicken broth, shredded chicken, and white beans. I do like to add a little ground cumin to the mixture just to round things out. But when I discovered the salsa trick a few years ago, I was amazed. Such a great shortcut!
Also, when I’m in a hurry, I tend to buy pre-made salsa verde for this. But if you want to make homemade tomatillo salsa verde, I have a delicious recipe on the blog that I recommend. It’s so simple to make at home, and so good!
If you want to get fancy and add a few toppings to this soup, I love throwing in some diced avocado, fresh cilantro, green onions, and occasionally some sour cream or shredded cheese. But it’s also delicious as-is with just five ingredients.
Hope you enjoy!
5-Ingredient Easy White Chicken Chili
This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!
Ingredients:
- 6 cups chicken stock
- 4 cups cooked shredded chicken*
- 2 (15 ounces) cans Great Northern beans, drained
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
Directions:
- Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and stir in the beans. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
*4 cups shredded chicken is equivalent to approximately 2 boneless skinless chicken breasts. Feel free to use the raw chicken breasts in the slow cooker method, then shred them once the soup (and chicken) is fully cooked.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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Just what I was looking for; easy, tasty and quick. I used Costco’s canned cooked chicken and it was just great. Had to cut back on the ingredients because I only had one can of chicken but it was just fine in doing that.
Awesome, so glad you enjoyed it!
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Great recipe! I would probably add one more can of beans but great as is, thanks.
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Awesome! I made this vegan with beyond meat seasoned chicken strips. I also added some corn and thickened with rice flour. It turned out delicious! A quick and easy lunch
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Delicious and so easy! I used a roasted chicken!
I love this easy, yummy white chicken chili. I add cumin, more mild green chilis and light sour cream or fat free greek yogurt to make it creamy (just heat it up before you add at end).
I love this recipe! I’ve made it multiple times for my family, boyfriend, and friends. So simple and so delicious. The only thing I add is some sautéed onion and garlic.
I just made this I used a store brought rotisserie added onion and garlic off the hook it’s a must have recipe. Thank you so much.
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Loved it something different and also made 3 cheese quelliaillas with it. Will make it again especially for the winter season. Thank you for the recipe.
Hi there! I was just wondering how spicy this dish is…i’ll be feeding a 6-year-old and a one-year-old, and i’m wondering if 2 cups of salsa verde might make this a little too much for them. Would it be possible to leave it out? Or is there anything I can substitute with if it’s necessary for texture? I’m so excited to try this!!
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It had great flavor and even though I saw the picture.. I guess I was expecting a more chili like texture. I’m not real a big fan of a lot of broth in my soup so next time I’ll use less broth & a can or two more of beans. It is a great 15 min meal!
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Wow! I just made this and I’m very impressed. It’s delicious! I like anything that is easy to make by buying a few simple ingredients.
I used chicken thighs, bc they are cheap and flavorful, and made it in my crockpot. After about four hours I removed the thighs, discarded the skin and bones and shredded the meat, then returned the meat back to the pot and added the beans to cook a bit.
Fantastic!
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I love this recipe! It’s my go to for weeknight dinner and for when I have last minute guests! So quick and delicious.
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My family loves this recipe!! Thank you for sharing!!
Simply delicious! This is brilliant! Extremely simple weeknight dinner! We cooked chicken in a large saucepan, chunked it (our preference), and threw everything else in; one skillet meal! We used a very low sodium chicken broth and low sodium beans for an overall lower sodium version, and the salsa verde truly made the meal! We topped ours with avocado, which was also a fantastic addition!
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My husband and I love it! We have also made it for family and friends and it has been a hit. The only change we make is that if were using Medium Salsa Verde we cut back a little on the cumin, but that’s our preference.
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Would you happen to have the nutritional information for this recipe? It’s absolutely delicious!!
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