5-Ingredient White Chicken Chili

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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.
  • Salsa verde: Either homemade or store-bought.
  • 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…

  1. Combine ingredients.  Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
  2. Bring to a simmer.  Cook on high heat until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer.
  3. 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!

5 Ingredient White Chicken Chili Recipe

5-Ingredient White Chicken Chili

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!



  • 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


  1. Combine ingredients.  Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
  2. Bring to a simmer.  Cook on high heat until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer.
  3. Serve.  Serve immediately, garnished with your favorite toppings.


*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.

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764 comments on “5-Ingredient 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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  17. Pingback: 5 Ingredient Easy White Chicken Chili | unprocessedmom

  18. Pingback: White Chicken Chili | killing time between meals

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

  22. Pingback: 5 ingredient White Chicken chili recipe – What Bris Cooking

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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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