5-Ingredient White Chicken Chili

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!

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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

Description

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


Scale

Ingredients

  • 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

Instructions

  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.

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.