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!


  • 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


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

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  7. I’ve got the 5 ingredient white chicken chili simmering now.  Super easy and super smart to use that salsa verde in there!  I LOVE salsa verde!  This tastes super yummy, thank you!

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  11. Wow! Super tasty and very easy. 

  12. These soups look amazing. I can’t wait to try them!!!!!  

  13. For slowcooker recipe, can chicken be frozen to start?

    • Hi Heather, unfortunately no. It’s really dangerous to use frozen ingredients in a slow cooker/crockpot – especially meats. You can use frozen chicken, but it must be thawed properly first. Putting frozen meat in directly will keep your meat in the danger zone (40°F – 140°F) for too long, encouraging harmful bacteria.

  14. These soups looks so good! I will be making the White Chicken Chili today for a last minute family gathering. I needed something easy, delicious and super fast! Thanks for sharing!

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  21. For the crockpot should I use dried beans, not canned?

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  24. I just wanted to chime in to say that you can absolutely use frozen meat in the crockpot- I do it all the time and see it recommended on several cooking websites.  I find that using frozen chicken breasts to start keep the texture better than if you start with fresh ones which often get mushy with prolonged simmering.  The temp in the crockpot will eventually reach boiling killing any bacteria anyway.  

    • Hi Sara, that’s good to know you’ve had good results with using frozen meat in the crockpot. We have done it before too, and it definitely works, but it’s a safety issue. After doing much research on crockpot cooking, just about every source we read says it’s a big “no no.” Again, not because it doesn’t work, but because it’s riskier safety-wise. Harmful bacteria can contaminate the meat before it reaches a safe temperature. There are still a number of recipes out there that call for it, we just personally don’t recommend it.

  25. How many does white bean chicken soup feed? Five ingredients? 

  26. Hi, I made the 5 ingredient white chicken chili last night and it was terrific! I agree it could be more of a soup but it was terrific and so quick to make because I cook tons of chicken, shred and then vacuum seal them in 1 lbs bags! The only extra I added was Jalapeno strips for a topping but I could see the possibilities with this one! Thank you!

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  29. Thought it was very bland. 

    • We’re sorry to hear you didn’t care for this Alexis, we hope you can add more seasoning to taste, or that you’re able to find another recipe that you like!

  30. This sounds almost too good to be true!  But love the simplicity of just 5 ingredients.  I’ll be making this tomorrow for my daughter and her fiance.  They were in a car accident on Christmas day, and have limited mobility right now, and this sounds like something that they can easily just heat up by the bow as needed.   I had 2 questions I’d like to ask.  1.  Is there a particular of salsa verde that you prefer to use?  and  2. How do you think it would be if made with ground chicken instead of shredded?  

    • Hi Lora! We’re so sorry your daughter and her fiancé were in a car accident, that’s so upsetting! :( We like the Frontera brand, and while we think you could probably use ground chicken, we think the shredded would definitely be better. We hope they get well soon, and we hope they enjoy the chili!

  31. This is brilliant! So glad I found you via pinterest. 5 ingredient recipes are right up my alley :-0
    Thanks for sharing!

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  35. I loved this recipe, but made a few modifications. I added an extra can of beans, and made a 5 tbsp. butter/5 tbsp. flour roux to thicken it up. Very hearty and delicious! 

    I was impressed with the Herdez salsa verde. We live in Texas, so I was apprehensive to use something out of the jar, but it was wonderful! Thanks! :)

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  37. This was absolutely amazing. I did all of the fixings: sour cream, chips, cheese and avocado and it was a HUGE hit for my husband and my stepson. Even my 1 year old loved it! Only one question.. My stepson said it was too “spicy”  (but I added a lot of sour cream and cheese to tone it down) Was it the cumin or the salsa verde I used? Just wondering which one to change up next time. Thank you!! 

    • Thanks Sarah, we’re so happy you and your family enjoyed this! Hmmm, we’re not really sure why your stepson found it spicy, because cumin doesn’t contain any heat and salsa verde is generally pretty mild. Maybe you could try less salsa verde next time?

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  39. Does anyone know the nutritional info on this chili? I am super excited to make it, but would like to know calories, carbs, etc… :-)

    • Hey Joie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. The reason we aren’t publishing nutrition facts on the site is 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!

  40. I just found this recipe a couple of months ago and I love it! I’ve made it several times since then. The only thing I’ve tried to modify is to have a greater proportion of solids to liquids. I’ve tried adding an extra can of beans, chopped onions, and diced green chiles. I’ve considered adding rice or quinoa. Have you ever tried that and do you think it would work well? (I always use the crock pot version by the way.)

    • Thanks Jennifer, we’re glad to hear that! We think quinoa would be an AWESOME addition to this! We would make the quinoa on the stovetop (according to the package instructions), then just mix it into the chili before serving. We hope you enjoy!

  41. Made this tonight for a group of 10 unique people. One is a Chinese chef. They all loved it! And they all went back for seconds! Huge complement! I seasoned my chicken with chicken rub, hungaren pepricka, s&p and small amount of shallot vinegar. Put a pat of butter in the stockpot and cooked the chicken. Let set and pulled apart. added all the the ingredients to the stock I used to cook the chicken. Found the salsa verde in the salsa isle. Toppings I used were  cubed avocado and vine tomatoes. Shredding monetary and cheddar cheese, sour cream, tortilla chips (south of the border) and fresh cilantro. Big hit! Thank you for such a great recipe!!! Will use again and again. New favorite, so easy!

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  43. Hi there! The 5-ingredient white chicken chili sounds SO good! I’m about to start prepping a bunch of meals to freeze for when my first baby is born in a few weeks, and I was wondering if you think I could just dump the ingredients raw (including raw chicken) into a ziploc bag or container, and then just thaw overnight before putting it all in the crockpot to cook for the day? I would make sure the chicken is fully thawed before starting it in the crockpot. Would love to hear what you think! Thanks!

    • Thank you Tiffany, and congrats on being a new mom, that’s amazing! :D And yes, we think all of that would be fine! We hope you enjoy!

  44. This is simmering on my stove right now. It smells absolutely out of this world. I got ambitious and tried your recipe for salsa verde, but didn’t have a mortar and pestle so I just chopped everything up and threw it in. The 5 ingredient part of the soup was super easy, I might give myself a break next time and buy a jar of salsa verde. I chopped up some avocado and cilantro, and got some tortilla chips and shredded cheese. Can’t wait till the boyfriend gets home from work to get his reaction! 

  45. Ok, so I’m not the sharpest tool in the shed when it comes to cooking (I’m really bad at it!), so I don’t know how to figure out how many chicken breasts I need for the slow cooker method. I know you said 4 cups, but how many breasts would that be? TIA!

    • Hi Danielle! No worries, but if you look at at the “slow cooker method” in the recipe instructions, it says 2 boneless skinless chicken breasts – you should be able to get about 4 cups of chicken from those. We hope you enjoy this! :)

  46. 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. 

  47. 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? 


    • 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!

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