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 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):

• Chicken: Any kind of diced or shredded chicken will do. I typically shred a rotisserie or use leftover frozen chicken from my Instant Pot Shredded Chicken or Baked Chicken Breasts recipe.
• 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…

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 briefly for 5 minutes.
3. 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!

• Creamy Chicken Chili
• Easy (Red) Chicken Chili
• Black Bean Chili
• Vegetarian Chili

5-Ingredient White Chicken Chili

4.87 from 115 votes

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Makes: 4 servings

Rate Pin Print

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

Ingredients

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• 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.

Additional Info

Course: Soup

Cuisine: Mexican

Did you make this?Let me know how it turned out in the comments below!