5-Ingredient Easy White Chicken Chili

5-Ingredient Easy White Chicken Chili -- make it in the slow cooker or on the stovetop in minutes! | gimmesomeoven.com

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?

5-Ingredient Easy White Chicken Chili -- make it in the slow cooker or on the stovetop in minutes! | gimmesomeoven.com

5-Ingredient Easy White Chicken Chili -- make it in the slow cooker or on the stovetop in minutes! | gimmesomeoven.com

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.

5-Ingredient Easy White Chicken Chili | gimmesomeoven.com #soup

Hope you enjoy!

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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:

  1. 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.
  2. 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.
  3. 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.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

5-Ingredient Easy White Chicken Chili | gimmesomeoven.com #soup

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745 comments on “5-Ingredient Easy White Chicken Chili”

  1. I threw all the ingredients into the crock pot and cooked on low for 5 hours. I used a bag of northern beans so they were still a bit crunchy but my family prefers crunchy beans! Thanks for the amazing recipe. We added the salsa verde on our own to our bowls,

  2. Delicious!

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  4. Can you make the white chili recipe in the crock pot?

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  8. I made this tonight and it was delicious! I have to admit, I was a bit skeptical because of the simplicity of ingredients. But it turns out, everything goes together so well! I cooked chicken thighs during the day in my timer crockpot, then shredded the chicken when I got home and made the remaining ingredients. The salsa verde recipe worked out perfectly too. Thanks for posting! This one is a keeper. :)

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  10. Those huge chunks of avocado are calling my name :) Looks great!

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  14. My husband loves white chicken chili, especially when it cooks alll…day…long. Me, I love the chili but not the time commitment, so I tried this last night and was blown away. This is amazing. Better than any recipe I’ve used before for white chicken chili. And so easy-I marinated chicken breasts in a medium-spicy hot sauce for a couple hours before cooking, then shredded-that was the worst part. This recipe was awesome and SO. Unbelievably. Easy. Even my husband-lover of all things slow-cooked for hours-was impressed by how awesome this recipe is. We topped with cilantro, avocado, sour cream, and crushed tortilla chips, but the soup tasted great without any of them. This is definitely going in the recipe rotation.

  15. The chicken chile looks so good I’m going to make it for my family tonight! Always looking for ways to incorporate Tomatillos into meals. I grow and can them each year and then spend the rest of the time trying to figure out how to use them in everyday cooking. This recipe is fast simple and looks way delish. Thanks for sharing it.

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  17. I’m all about simple recipes with few ingredients and this one was perfect! Made it for the first time tonight and will definitely be making it again!

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  23. AWESOME recipe! We loved it! I added onions, fresh garlic and diced green chili’s. I used the Herdez Salsa Verde from the grocery store and it was great! I did add 2 tbsp of cornstarch to thicken it up a bit and it was perfect. I love when I find a quick and easy recipes that I can make during the week.  This is one of the best ones yet! Thanks Ali! :)

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  26. I made this tonight and it was great! I followed the stove-top method almost exactly (I used a little less chicken because I needed some for another recipe) and it came out fantastic! I used Trader Joe’s salsa verde. I do just want to mention that this says yields 2-4 servings and I would say it is closer to 5-7 (which was a pleasant surprise!).

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  29. I made this last week and I’m already making it again tonight. I absolutely LOVED it. As did my brother and I will now have fight him over the last cup :) I followed your recipe exactly and came out perfect. I will always make this tasty dish.

  30. Do you add the additional ingredients: avocado, cilantro, onions, cheese to the crock pot, or after the chicken has cooked with the salsa and beans only? Making this tomorrow morning for dinner, so please let know..

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  33. I am sitting at my office at work eating the leftovers for lunch.  Yummy!  I especially love the use of homemade salsa verde in the soup.  I had a lot of tomatillos from my garden that went to good use in this soup.  I wanted it to be a thicker chili so I ended up adding two additional cans of beans and using a potato masher to mash some of the beans up to thicken the soup further.  I also added 1/2 cup of cream because I like creamy white chicken chilis.  And I added some oregano.  “Souper” yummy, I will definitely make again. 

  34. I guessed the secret ingredient to your white chicken chil!! I am so smart! And your blog is so deliciously wonderful! And, yes, you are right on time for these hearty warm soups and chilis. We are getting pretty chilly here in Maine, and, for me, it means bringing out those savory kicky Southwest flavors! Can’t wait to try the potato soup, and will probably add a little corn as is so loved in our state (6 ingredients-shhhhh!) Thank you and please keep them coming!

  35. Just a couple things – First, I doubled it for our family of 6 based off of the servings listed (2-4)  I now have a complete batch left over (which isn’t really a bad thing since it is so yummy) Second, I made it exactly as the recipe instructed and it had way too much liquid – to help thicken it up I added one cup of dry rice and let it cook for 25 more minutes.  Everyone loved it.  Thanks for the easy gluten free recipe!

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  38. Sounds so yummy. Thanks for that recipe!

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  42. I made the recipe vegetarian (substituted with vegetable broth and shrimp) and it was delicious! Was also great for a gal on a college budget! ;)

  43. Great recipe. I added roasted chopped poblanos and diced carrots. I took about a cup of broth and a scant cup of beans and puréed them- a trick I learned from cooks illustrated to make the base a bit creamier. 

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  48. I appreciated the simplicity of this recipe.  When I made it, I found that it either needed a bit less broth or another can of beans to fill out the soup more.  Adding avocado and fresh cilantro really made the dish.

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