This warm, comforting white chicken chili is hearty, flavorful, and incredibly easy to make with just five basic ingredients. Perfect for busy weeknights or cozy weekends, it’s ready in under 30 minutes and packed with flavor.
Ingredients
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken (rotisserie works great!)
- 2 (15-ounce) cans white beans, rinsed and drained (e.g., Great Northern, Cannellini, or Navy)
- 2 cups (16 oz) salsa verde (homemade or store-bought)
- 2 tsp ground cumin
Optional Toppings
- Diced avocado
- Fresh cilantro, chopped
- Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- Chopped red or green onions
- Sour cream
- Crumbled tortilla chips
- Sliced fresh jalapeños
Instructions
1. Combine Ingredients
In a large stockpot, combine the chicken stock, shredded chicken, rinsed beans, salsa verde, and cumin. Stir until well mixed.
2. Simmer
Bring the mixture to a boil over high heat. Once it reaches a simmer, reduce the heat to medium-low and cook for 5–10 minutes, stirring occasionally, until heated through and flavors meld.
3. Serve
Ladle the chili into bowls and garnish with your favorite toppings. Serve hot and enjoy!
Why You’ll Love This Recipe
- Just 5 ingredients: Minimal prep and pantry staples make it a go-to weeknight meal.
- Quick & easy: Ready in under 30 minutes from start to finish.
- Customizable: Add your favorite toppings or mix-ins to make it your own.
- Cozy and comforting: Great for chilly days and meal prepping.
- Naturally gluten-free and dairy-free (depending on toppings).
Tips
- Use rotisserie chicken to save time and boost flavor.
- Low-sodium stock: Choose low-sodium chicken stock to better control the salt level.
- Adjust thickness: For a creamier chili, mash some of the beans or add a splash of heavy cream or sour cream.
- Make it ahead: Flavors deepen if made in advance. It reheats beautifully!
Variations and Substitutions
- Add veggies: Stir in corn, diced green chiles, or chopped spinach.
- Spice it up: Add cayenne pepper or diced jalapeños for extra heat.
- Creamy version: Add ½ cup cream cheese or a splash of half-and-half during the simmer.
- Swap the beans: Use pinto beans, black beans, or a mix of your favorites.
- Slow cooker method: Cook on low for 4–6 hours or high for 2–3 hours.
FAQs
Q: Can I use uncooked chicken?
A: Yes—add raw chicken breasts to the pot with the other ingredients, simmer until fully cooked (about 20 minutes), then shred and return to the pot.
Q: How long will leftovers last?
A: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Q: Can I use a different salsa?
A: Yes! Tomatillo salsa (salsa verde) gives it a tangy kick, but you can try regular tomato-based salsa for a red chili variation.
Serving and Suggestions
- Serve with warm cornbread, tortilla chips, or crusty bread.
- Offer a topping bar for guests with all the chili fixings.
- Pair with a side salad or Mexican rice for a heartier meal.
- Add a drizzle of lime juice for a fresh citrusy finish.
5-Ingredient White Chicken Chili
4
servings5
minutes10
minutesIngredients
6 cups chicken stock
3 to 4 cups cooked shredded chicken (rotisserie works great!)
2 (15-ounce) cans white beans, rinsed and drained (e.g., Great Northern, Cannellini, or Navy)
2 cups (16 oz) salsa verde (homemade or store-bought)
2 tsp ground cumin
Optional Toppings
Diced avocado
Fresh cilantro, chopped
Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
Chopped red or green onions
Sour cream
Crumbled tortilla chips
Sliced fresh jalapeños
Directions
- Combine Ingredients
- In a large stockpot, combine the chicken stock, shredded chicken, rinsed beans, salsa verde, and cumin. Stir until well mixed.
- Simmer
- Bring the mixture to a boil over high heat. Once it reaches a simmer, reduce the heat to medium-low and cook for 5–10 minutes, stirring occasionally, until heated through and flavors meld.
- Serve
- Ladle the chili into bowls and garnish with your favorite toppings. Serve hot and enjoy!
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