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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 pile on your favorite toppings and enjoy! I’ve probably made this recipe at least a hundred times over the years, and it always has a way of hitting the spot. It also freezes and reheats well if you would like to save 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 I highly recommend going big on toppings):
Salsa verde: Either homemade or store-bought, whichever you prefer. I will note that store-bought brands of roasted salsa verde can vary pretty dramatically in terms of heat. So if you prefer a milder soup, I would definitely recommend finding a salsa that is on the milder side.
Beans: You are welcome to use whatever type of beans you love best for this chicken chili. I typically use white beans (such as Great Northerns), but pinto, garbanzo or black beans would be delicious too.
Chicken stock: Because this ingredient list is so short, I recommend using a good-quality brand of chicken stock or veggie stock, whichever you prefer.
Cumin: We will also add in a hint of cumin to the broth to helps round out the seasonings in the salsa verde.
Toppings: Finally, I recommend using a generous amount of whatever toppings you love best! I almost always add cilantro and fresh avocado to my soup. But a crumble of tortilla chips, diced red or green onions, sour cream, shredded cheese (sharp cheddar, Monterrey Jack or a Mexican-blend), crumbled cotija cheese, and/or sliced 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 briefly for 5 minutes.
Serve. Then ladle the soup up into serving bowls, 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 hash brown 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!
Ingredients
Scale
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, fresh jalapeño slices
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. Reduce heat to medium-low and continue simmering for 5 minutes.
Serve. Serve immediately, garnished with lots of 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 looks so good. I plan on making it this week with a few of my own additions. For those of you loking for a thicker consistency, try adding some masa or cornmeal while the chili is simmering. It will thicken up nicely. I am going to try adding some torn up corn tortillas just to make it a little fuller than a soup.
Hayley @ Gimme Some Oven —
Thanks for sharing your tip Kristi — we hope you love the chili! :D
I’m not real food savvy, I intend to make this and for lunches throughout the week. The avocado topping looks really appealing, does that need to be added fresh each time or will it save well in the refrigerator for a few days and not lose its flavor/texture?
Thanks
Hayley @ Gimme Some Oven —
Hey Joe! Yes, you’ll want to add the avocado fresh each time (just cut however much you want off the avocado and store the rest in the fridge – keeping the pit in the avocado will help preserve it too). We hope you enjoy the chili!
I love this soup! Do yo happen to know the nutritional fact?
Hayley @ Gimme Some Oven —
Thanks Bre, we’re glad to hear that! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Simple and delicious! I modified at bit by using 4 cups of chicken broth and about 18oz of salsa verde simply because that’s what I had on hand. I also added an additional teaspoon of cumin and used 3 boneless skinless chicken thighs instead of breasts. I’ve read a few comments suggesting that the soup was bland. That wasn’t my experience with my modifications and I do like flavor! I think selecting a really good tomatillo sauce is definitely key. I used the one in the refrigerated section at Trader Joe’s and it was bomb!
Hayley @ Gimme Some Oven —
Thanks for sharing with us Kali! We’re glad you enjoyed this! :)
Just made this white chicken chili, and it’s SO good! I made it in the pressure cooker at pressure for 40 minutes and the chicken absolutely fell apart into delicious shreds. Next time I’ll make my own green salsa, but even with store-bought it’s delicious! Thanks for the quick and yummy recipe!
Hayley @ Gimme Some Oven —
Thanks for sharing Brooke, we’re glad you enjoyed it! :)
I’ve made this several times & it’s sooooo delicious!! Even my very picky hubby & our three year old son love it! I top it with chopped avocadoes & cilantro. Very filling & perfect for these cold winter nights.
Hayley @ Gimme Some Oven —
Thanks Jessy! We’re so glad you and your family enjoy this! :)
I’m not going to lie to you – I made this recipe with strong reservations…”5 ingredients? How can this be flavorful? Ugh is this going to come out bland?”…well my suspicions were put to rest with the first bite! I followed the recipe almost exactly, the only difference was I put in an extra chicken breast and bumped up the cumin a bit. We served this over rice with avocado, cheddar cheese and sour cream. Got a big thumbs up from my BF who had two big bowls and is already claiming the leftovers for lunch tomorrow. Now our bellies are full and satisfied, thank you so much for this recipe!
Hayley @ Gimme Some Oven —
Thanks for sharing with us Sandra — we’re so happy you and your friend were pleasantly surprised! Thanks for giving it a try! :D
This is so deliciously amazing! I make it every.single.week. It’s just so easy, so inexpensive, and so tasty, it’s become a real favorite with my family. Our 3 year old loves it, too! I make it to a T every time in the crock pot. We use finely diced red onions, cilantro, and avocado for toppings and tortillas for sopping up the deliciousness at the bottom of the bowl. Thank you for this recipe!
Hayley @ Gimme Some Oven —
Thank you for sharing JoMarie — we’re so glad to hear that! :D
Super easy and yummy.. I liked it but would reduce the broth next time or add another can of beans as it was more soupy than chili. Pretty spicy for kids that don’t like heat.
Hayley @ Gimme Some Oven —
We’re glad you enjoyed it Michele, and we appreciate your feedback!
Just made tonight for dinner. I took someone else’s suggestion for using the pressure cooker. It was a Bomb! My husband kept saying “this is good, this is really good, this is really really good.
Thank you for a recipe that is for sure a keeper.
Hayley @ Gimme Some Oven —
Awww we’re so glad to hear that Mitzi — thanks for sharing with us! :D
Hi! I haven’t tried this yet but it looks GREAT! I put it into the myfitnesspal recipe calculator and the serving calorie count came out to over 1,000! That can’t be right, right?!
Hayley @ Gimme Some Oven —
Hi Jennifer! Wow, that sounds extremely high. We aren’t sure of the nutrition facts/calories for this recipe, and the reason why we don’t include this info for our recipes is the nutrition calculators available are not 100% accurate. We usually refer people to MyFitnessPal, but this really sounds incredibly high, so we honestly don’t see how that can be accurate. Did you type in the entire recipe? Maybe it calculated the total calories for the whole recipe, rather than each individual serving.
I’m a grad student and appreciate any dinners that can be thrown in a pot and done for me. I made just a few adjustments to the ingredients based on my supplies – instead of 6 c chicken broth, I used 3 1/2 of chicken stock (just what I happened to have in the fridge already) and added a beer ;) Can’t wait to impress my roommates!! Thanks Ali!
Hayley @ Gimme Some Oven —
Thanks for sharing with us Kaity — we’re so glad you enjoyed this (and we think the beer is an excellent addition — good thinking)! :D
Do you have a recipe for Gusada? Not sure if my spelling is correct! I love burritos with Gusada meat, beans, and potatoes! I hope you can help me find one. I love your recipes and can’t wait to try them out!
Hayley @ Gimme Some Oven —
Hi Dana! Unfortunately we do not have a recipe for Gusada, though it sounds amazing! We might have to investigate…
Hi Maya! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I’m a teacher, and a parent made this chili for me and several other teachers for teacher appreciation week. Not only did she supply us with the chili, but she gave each of us a container of sour cream, a bag of tortilla chips, two avocados, shredded cheese and graham crackers for dessert. She had been a teacher, and I guess knew how much teachers would appreciate not having to figure out what’s for dinner when they got home. Anyway, the chili was so delicious, that I requested the recipe, which led me to your great site.
Hayley @ Gimme Some Oven —
Hey Melissa! Thanks for sharing this with us (how sweet of that parent)! And we’re so glad you enjoyed the chili! :)
Just found your site. Very nice! I LOVE how easy it is to navigate, to jump to the recipe, print what I want. Not to mention the recipes themselves! Well done! Great web design!
I made this tonight and I wish I made it sooooo much sooner. My husband and I loved it. He loved it so much, he ate 3 bowls. Super easy and super quick to make. Definitely on my comfort food list.
I did run out of time so I made it extra easy by using rotisserie chicken from the store and Bobby Salazar’s chile verde salsa. One of the 2 salsas I will actually buy at the store.
Hayley @ Gimme Some Oven —
We’re so happy you and your husband loved it, Esmeralda! :)
Can you use chicken thighs instead? Happen to have some in fridge!
Hayley @ Gimme Some Oven —
Hi Deb! We haven’t tried this with chicken thighs, so we can’t say for sure. However, we think it should likely work — definitely let us know how it turns out if you give it a try!
Hi! Love your site. Question – do you think this would freeze well, if I made it in the slow cooker? Thinking about making it for a co-worker who is going through some medical issues.
Thank you for this recipe! My family has loved it from the very first time we tried it and it has been a staple in our meal plan for a little while. Love the flavors and ease of preparing!
Hayley @ Gimme Some Oven —
You’re very welcome, Amanda — we’re so glad you and your family enjoy it! :)
Hey, I was wondering what brand of Salsa Verde you like you use when you don’t make your own? We’re stocking up the freezer for our November baby right now, and this is one of the “new” recipes I’m trying, to mix things up. There are always SO MANY brands to choose from at the store. Thank you!
P.S. I make your 5-ingredient soup with the chicken, quinoa, and pesto all the time, and even my picky toddler loves it. So I know this will be delicious too.
I really love Herdez’s salsa verde, but just about any will do. :) And congrats on the upcoming arrival of your little one! This soup is awesome for freezing — I make at least once a month to freeze for easy lunches. (So glad you liked the pesto soup too!)
Instead of the chicken broth, can you use bone broth? I’ve noticed they taste slightly different and wasn’t sure if it would affect the taste and if I would have to do anything to compensate for it. Thanks!
Hayley @ Gimme Some Oven —
Hi Emily! We havne’t made this with bone broth, so we’re not sure what that would taste like, but you’re welcome to experiment. If you do, let us know how it turns out!
I made this in my crockpot today using left over turkey from Thanksgiving. It turned out great. I only wish it were a little thicker, like a typical red chili. The flavor is amazing though.
I made this tonight and it came out extremely salty. Almost inedible. Any tips?
Hayley @ Gimme Some Oven —
Oh no, we’re so sorry to hear that! That’s really strange, as we’ve never had that experience before. You might want to try a chicken stock with less sodium next time, which should help!
I have a Christmas Progressive Dinner Party coming up this weekend for 50 people. I’m literally multiplying this recipe by 6. I have 2 large soup bowls so I will be doing 3 times each recipe in each pot. Do you for see any issues or added cook time for this? Also, do you think I should put the cilantro and green onions in the whole time, or later?
Hayley @ Gimme Some Oven —
How fun! :) We don’t foresee any issues with the cook time, and we would recommend putting the cilantro and green onions on top of each soup serving, just before it’s time to eat. We hope you and your guests enjoy!
Our neighbors brought over some of your chicken chili, and WOW, was that good! I added even more salsa verde, as that’s one of my favorite tastes. We were referred here to get your recipe, and I just had to leave the comment that we will be building this often in the future! Thanks for sharing with the world this easy-to-make cold-weather warmer-upper. -Pop-
Hayley @ Gimme Some Oven —
Thank you for sharing, we’re so happy you enjoyed this!
Just made this! I roasted a chicken last night so I could continue the meal today. I also made your salsa Verdi receipe, which made exactly the two cups I needed. The salsa was amazing….I regrettably took the seeds out of my jalapeños before I roasted them for the salsa so it was missing that kick I was looking for so I added a lil cayenne to make up for it. Needless to say this chili is a keeper! Thank you!
My friend highly recommended this recipe but when I made it last night the broth/stock appeared to separate. Instead of putting in whole chicken breast I cubed it so not sure if it’s just the fat? After cooling it overnight though there isn’t anything to skim on top. Any recommendations on how to bring the stock back together? It’s tasty but just doesn’t look right.
Hayley @ Gimme Some Oven —
Yes, we think that could just be the fat. If there isn’t anything to skim off the top, we’re not really sure what you could try. We’re glad it tastes good though!
Hey! A friend made a batch of this for me and my husband, and I’m trying to calculate nutritional info. This says it makes 2-4 servings, but I don’t know how much that is since I only got part of the original amount made. How big are your servings or about how many cups does this make?? Thank you! Its SO good.
Hayley @ Gimme Some Oven —
Hi Janelle! This makes 2 really generous servings or 4 average-sized servings. Unfortunately we don’t know the nutrition info for this though, but feel free to use the My Fitness Pal nutrition calculator. We’re so glad you enjoy the recipe! :)
Hi !! I love this recipe. My tweak is to cook all on low for several hours and then cube a small block of Monterey Jack or Pepper Jack and add it to soup at that point. Then, cook on high for a couple hours. It makes the broth very creamy and delicious !! Thanks for the great recipes.
Hayley @ Gimme Some Oven —
Hi Cindy! We’re so glad you’re a fan of the recipe and we think your tweak sounds fabulous! :)
Love this recipe! I’ve made in a couple of times in my slow-cooker, but my hubby just got me an Instant Pot pressure cooker, which is awesome! Any tips for converting the original recipe to adjust for the reduced liquid requirements? Thanks!
Hayley @ Gimme Some Oven —
We’re so glad to hear that, Erika! Unfortunately we aren’t sure how best to convert this for the instant pot though.
I love this recipe! Have made it twice now, both times in the crockpot, and I appreciate that it’s fast and easy to put together in the morning. The store-bought salsa verde is genius. :)
For those using an instant pot or other electronic pressure cooker:
Cook your boneless skinless chicken breasts or thighs in the stock. Do a manual pressure release. If your meat is chunked, you can leave it as it, but I used whole boneless skinless chicken thighs and lightly shredded them with tongs at this point.
Add the other ingredients, with cooked beans, and set for 3 minutes. You can do a quick or natural release.
Alternatively, you can use the saute function to simmer the chicken with the added ingredients, lid off, for five to ten minutes as desired.
Top once in serving bowls, I added cilantro, avocado, and a squeeze of lime juice. Hubby piled on pepper jack cheese and cilantro.
Made it in the slow cooker. More soup-like than expected. Added cheese and sour cream as some others suggested. Very good taste even before the additional ingredients. I’ll definitely make it again and double the amount of chicken.
This is one of my favorite meals. We load extra Monterey Jack cheese onto it and eat it with chips. So good. I’m making it right now and wanted to say thank you!
Hayley @ Gimme Some Oven —
That’s so sweet of you to say, Will — we’re thrilled you enjoy it! :D
Great recipe, so easy and painless. I don’t live in the US, so salsa verde is hard to find. Went with a chunky green dip instead and added some extra spice. Made it three times now and with the two of us we had enough leftovers for lunch/dinner the next day, depending how hungry we were. Can really recommend adding some of the extra toppings though, it can feel a bit empty without.
Hayley @ Gimme Some Oven —
Thank you, Thom, we’re so glad you’re a fan! :)
Geimdieke —
What sort of chunky green dip did you use. I really don’t like salsa verde. Looking for an alternative to the salsa.
This looks so good. I plan on making it this week with a few of my own additions. For those of you loking for a thicker consistency, try adding some masa or cornmeal while the chili is simmering. It will thicken up nicely. I am going to try adding some torn up corn tortillas just to make it a little fuller than a soup.
Thanks for sharing your tip Kristi — we hope you love the chili! :D
I’m not real food savvy, I intend to make this and for lunches throughout the week. The avocado topping looks really appealing, does that need to be added fresh each time or will it save well in the refrigerator for a few days and not lose its flavor/texture?
Thanks
Hey Joe! Yes, you’ll want to add the avocado fresh each time (just cut however much you want off the avocado and store the rest in the fridge – keeping the pit in the avocado will help preserve it too). We hope you enjoy the chili!
I love this soup! Do yo happen to know the nutritional fact?
Thanks Bre, we’re glad to hear that! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Simple and delicious! I modified at bit by using 4 cups of chicken broth and about 18oz of salsa verde simply because that’s what I had on hand. I also added an additional teaspoon of cumin and used 3 boneless skinless chicken thighs instead of breasts. I’ve read a few comments suggesting that the soup was bland. That wasn’t my experience with my modifications and I do like flavor! I think selecting a really good tomatillo sauce is definitely key. I used the one in the refrigerated section at Trader Joe’s and it was bomb!
Thanks for sharing with us Kali! We’re glad you enjoyed this! :)
I’m obsessed with this soup! I make it in my slow cooker and it feeds me all week. It also freezes very well. Highly recommend :)
Thanks for sharing with us Elena! We’re so happy you love it! :)
Just made this white chicken chili, and it’s SO good! I made it in the pressure cooker at pressure for 40 minutes and the chicken absolutely fell apart into delicious shreds. Next time I’ll make my own green salsa, but even with store-bought it’s delicious! Thanks for the quick and yummy recipe!
Thanks for sharing Brooke, we’re glad you enjoyed it! :)
I’ve made this several times & it’s sooooo delicious!! Even my very picky hubby & our three year old son love it! I top it with chopped avocadoes & cilantro. Very filling & perfect for these cold winter nights.
Thanks Jessy! We’re so glad you and your family enjoy this! :)
Delicious!!! Thanks for sharing this recipe.
You’re welcome Lanie — we’re happy you enjoyed this!
I’m not going to lie to you – I made this recipe with strong reservations…”5 ingredients? How can this be flavorful? Ugh is this going to come out bland?”…well my suspicions were put to rest with the first bite! I followed the recipe almost exactly, the only difference was I put in an extra chicken breast and bumped up the cumin a bit. We served this over rice with avocado, cheddar cheese and sour cream. Got a big thumbs up from my BF who had two big bowls and is already claiming the leftovers for lunch tomorrow. Now our bellies are full and satisfied, thank you so much for this recipe!
Thanks for sharing with us Sandra — we’re so happy you and your friend were pleasantly surprised! Thanks for giving it a try! :D
Looks great! I will try this recipe…
Thanks Maya — we hope you enjoy! :)
This is so deliciously amazing! I make it every.single.week. It’s just so easy, so inexpensive, and so tasty, it’s become a real favorite with my family. Our 3 year old loves it, too! I make it to a T every time in the crock pot. We use finely diced red onions, cilantro, and avocado for toppings and tortillas for sopping up the deliciousness at the bottom of the bowl. Thank you for this recipe!
Thank you for sharing JoMarie — we’re so glad to hear that! :D
Super easy and yummy.. I liked it but would reduce the broth next time or add another can of beans as it was more soupy than chili. Pretty spicy for kids that don’t like heat.
We’re glad you enjoyed it Michele, and we appreciate your feedback!
I make this all the time! I love this recipe!!
Thanks Jill — we’re so glad you’re a fan! :D
Just made tonight for dinner. I took someone else’s suggestion for using the pressure cooker. It was a Bomb! My husband kept saying “this is good, this is really good, this is really really good.
Thank you for a recipe that is for sure a keeper.
Awww we’re so glad to hear that Mitzi — thanks for sharing with us! :D
Hi! I haven’t tried this yet but it looks GREAT! I put it into the myfitnesspal recipe calculator and the serving calorie count came out to over 1,000! That can’t be right, right?!
Hi Jennifer! Wow, that sounds extremely high. We aren’t sure of the nutrition facts/calories for this recipe, and the reason why we don’t include this info for our recipes is the nutrition calculators available are not 100% accurate. We usually refer people to MyFitnessPal, but this really sounds incredibly high, so we honestly don’t see how that can be accurate. Did you type in the entire recipe? Maybe it calculated the total calories for the whole recipe, rather than each individual serving.
Just made it for lunch tomorrow. Smells great! I hsed 1tsp chili powder and 2tsp cumin and some frozen onions that i had on hand.
Thanks for sharing Jessica — we hope you enjoyed it!
I’m a grad student and appreciate any dinners that can be thrown in a pot and done for me. I made just a few adjustments to the ingredients based on my supplies – instead of 6 c chicken broth, I used 3 1/2 of chicken stock (just what I happened to have in the fridge already) and added a beer ;) Can’t wait to impress my roommates!! Thanks Ali!
Thanks for sharing with us Kaity — we’re so glad you enjoyed this (and we think the beer is an excellent addition — good thinking)! :D
Do you have a recipe for Gusada? Not sure if my spelling is correct! I love burritos with Gusada meat, beans, and potatoes! I hope you can help me find one. I love your recipes and can’t wait to try them out!
Hi Dana! Unfortunately we do not have a recipe for Gusada, though it sounds amazing! We might have to investigate…
Made this tonight. All I can say is YUM!!
We’re so glad you enjoyed it Gretchen!
What is the nutrition for this recipie?
Hi Maya! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I’m a teacher, and a parent made this chili for me and several other teachers for teacher appreciation week. Not only did she supply us with the chili, but she gave each of us a container of sour cream, a bag of tortilla chips, two avocados, shredded cheese and graham crackers for dessert. She had been a teacher, and I guess knew how much teachers would appreciate not having to figure out what’s for dinner when they got home. Anyway, the chili was so delicious, that I requested the recipe, which led me to your great site.
Hey Melissa! Thanks for sharing this with us (how sweet of that parent)! And we’re so glad you enjoyed the chili! :)
I’m trying this recipe today in my crockpot, I have one question… Does the chicken need to be thawed first?? Thanks
Hi Carmen! Yes, it definitely needs to be thawed first. We hope you enjoy!
Just found your site. Very nice! I LOVE how easy it is to navigate, to jump to the recipe, print what I want. Not to mention the recipes themselves! Well done! Great web design!
Thanks, Jeffrey — we appreciate your feedback! :)
I made this tonight and I wish I made it sooooo much sooner. My husband and I loved it. He loved it so much, he ate 3 bowls. Super easy and super quick to make. Definitely on my comfort food list.
I did run out of time so I made it extra easy by using rotisserie chicken from the store and Bobby Salazar’s chile verde salsa. One of the 2 salsas I will actually buy at the store.
We’re so happy you and your husband loved it, Esmeralda! :)
Can you use chicken thighs instead? Happen to have some in fridge!
Hi Deb! We haven’t tried this with chicken thighs, so we can’t say for sure. However, we think it should likely work — definitely let us know how it turns out if you give it a try!
Hi! Love your site. Question – do you think this would freeze well, if I made it in the slow cooker? Thinking about making it for a co-worker who is going through some medical issues.
Thanks!
MJ
How long does this keep in the fridge? I made it tonight and it was absolutely delicious! I would love to eat it over the week at least.
We’re so glad you liked it, Tiffany! This should keep in the fridge for about five days or so.
Thank you for this recipe! My family has loved it from the very first time we tried it and it has been a staple in our meal plan for a little while. Love the flavors and ease of preparing!
You’re very welcome, Amanda — we’re so glad you and your family enjoy it! :)
Throw some crushed corn chips to thicken to a stoup! Yummy!
Hey, I was wondering what brand of Salsa Verde you like you use when you don’t make your own? We’re stocking up the freezer for our November baby right now, and this is one of the “new” recipes I’m trying, to mix things up. There are always SO MANY brands to choose from at the store. Thank you!
P.S. I make your 5-ingredient soup with the chicken, quinoa, and pesto all the time, and even my picky toddler loves it. So I know this will be delicious too.
I really love Herdez’s salsa verde, but just about any will do. :) And congrats on the upcoming arrival of your little one! This soup is awesome for freezing — I make at least once a month to freeze for easy lunches. (So glad you liked the pesto soup too!)
salsa verde! great idea!
Instead of the chicken broth, can you use bone broth? I’ve noticed they taste slightly different and wasn’t sure if it would affect the taste and if I would have to do anything to compensate for it. Thanks!
Hi Emily! We havne’t made this with bone broth, so we’re not sure what that would taste like, but you’re welcome to experiment. If you do, let us know how it turns out!
I made this in my crockpot today using left over turkey from Thanksgiving. It turned out great. I only wish it were a little thicker, like a typical red chili. The flavor is amazing though.
How do you double white chicken chili?
You would just double each recipe ingredient. We hope you enjoy!
I made this tonight and it came out extremely salty. Almost inedible. Any tips?
Oh no, we’re so sorry to hear that! That’s really strange, as we’ve never had that experience before. You might want to try a chicken stock with less sodium next time, which should help!
How many servings does this make?
Hi Melanie — this makes 2-4 servings (it’s written at the top of the recipe). We hope you enjoy! :)
I have a Christmas Progressive Dinner Party coming up this weekend for 50 people. I’m literally multiplying this recipe by 6. I have 2 large soup bowls so I will be doing 3 times each recipe in each pot. Do you for see any issues or added cook time for this? Also, do you think I should put the cilantro and green onions in the whole time, or later?
How fun! :) We don’t foresee any issues with the cook time, and we would recommend putting the cilantro and green onions on top of each soup serving, just before it’s time to eat. We hope you and your guests enjoy!
Our neighbors brought over some of your chicken chili, and WOW, was that good! I added even more salsa verde, as that’s one of my favorite tastes. We were referred here to get your recipe, and I just had to leave the comment that we will be building this often in the future! Thanks for sharing with the world this easy-to-make cold-weather warmer-upper. -Pop-
Thank you for sharing, we’re so happy you enjoyed this!
Just made this! I roasted a chicken last night so I could continue the meal today. I also made your salsa Verdi receipe, which made exactly the two cups I needed. The salsa was amazing….I regrettably took the seeds out of my jalapeños before I roasted them for the salsa so it was missing that kick I was looking for so I added a lil cayenne to make up for it. Needless to say this chili is a keeper! Thank you!
We’re so glad you enjoyed it, Karen!
My friend highly recommended this recipe but when I made it last night the broth/stock appeared to separate. Instead of putting in whole chicken breast I cubed it so not sure if it’s just the fat? After cooling it overnight though there isn’t anything to skim on top. Any recommendations on how to bring the stock back together? It’s tasty but just doesn’t look right.
Yes, we think that could just be the fat. If there isn’t anything to skim off the top, we’re not really sure what you could try. We’re glad it tastes good though!
Hey! A friend made a batch of this for me and my husband, and I’m trying to calculate nutritional info. This says it makes 2-4 servings, but I don’t know how much that is since I only got part of the original amount made. How big are your servings or about how many cups does this make?? Thank you! Its SO good.
Hi Janelle! This makes 2 really generous servings or 4 average-sized servings. Unfortunately we don’t know the nutrition info for this though, but feel free to use the My Fitness Pal nutrition calculator. We’re so glad you enjoy the recipe! :)
Hi !! I love this recipe. My tweak is to cook all on low for several hours and then cube a small block of Monterey Jack or Pepper Jack and add it to soup at that point. Then, cook on high for a couple hours. It makes the broth very creamy and delicious !! Thanks for the great recipes.
Hi Cindy! We’re so glad you’re a fan of the recipe and we think your tweak sounds fabulous! :)
Love this recipe! I’ve made in a couple of times in my slow-cooker, but my hubby just got me an Instant Pot pressure cooker, which is awesome! Any tips for converting the original recipe to adjust for the reduced liquid requirements? Thanks!
We’re so glad to hear that, Erika! Unfortunately we aren’t sure how best to convert this for the instant pot though.
I love this recipe! Have made it twice now, both times in the crockpot, and I appreciate that it’s fast and easy to put together in the morning. The store-bought salsa verde is genius. :)
Thank you, Carol — we’re so glad to hear that! :)
For those using an instant pot or other electronic pressure cooker:
Cook your boneless skinless chicken breasts or thighs in the stock. Do a manual pressure release. If your meat is chunked, you can leave it as it, but I used whole boneless skinless chicken thighs and lightly shredded them with tongs at this point.
Add the other ingredients, with cooked beans, and set for 3 minutes. You can do a quick or natural release.
Alternatively, you can use the saute function to simmer the chicken with the added ingredients, lid off, for five to ten minutes as desired.
Top once in serving bowls, I added cilantro, avocado, and a squeeze of lime juice. Hubby piled on pepper jack cheese and cilantro.
Hi! I want to make this tonight but realized I only have cannellini beans. Are they similar enough to white beans that it shouldn’t be an issue?
Hi Randee! Yes, you can totally use cannellini beans for this. We hope you enjoy!
Looks delicious! I was just wondering, does this recipe freezer well?
Thanks, Alyssa, we hope you enjoy! And yes, you can freeze this!
Made it in the slow cooker. More soup-like than expected. Added cheese and sour cream as some others suggested. Very good taste even before the additional ingredients. I’ll definitely make it again and double the amount of chicken.
We’re glad you enjoyed it, Caryn!
This is one of my favorite meals. We load extra Monterey Jack cheese onto it and eat it with chips. So good. I’m making it right now and wanted to say thank you!
That’s so sweet of you to say, Will — we’re thrilled you enjoy it! :D
Great recipe, so easy and painless. I don’t live in the US, so salsa verde is hard to find. Went with a chunky green dip instead and added some extra spice. Made it three times now and with the two of us we had enough leftovers for lunch/dinner the next day, depending how hungry we were. Can really recommend adding some of the extra toppings though, it can feel a bit empty without.
Thank you, Thom, we’re so glad you’re a fan! :)
What sort of chunky green dip did you use. I really don’t like salsa verde. Looking for an alternative to the salsa.