White Chicken Chili

by admin dinner

This White Chicken Chili will quickly become your go-to for lunch or dinner on cold nights. Make it in the slow cooker, Instant Pot or on the stove. 

*Originally published October 2015*

Hi Friends!

When I make my first batch of White Chicken Chili, you know that soup season is officially here. I love soup because it’s so low maintenance. You basically can just throw whatever’s in your fridge or pantry in a pot, let it simmer a while and boom – dinner! It’s perfect for food prep because it reheats well and it’s easy to pack for lunch.

This White Chicken Chili is a slight twist on one of my mother-in-law’s recipes and we eat it pretty frequently. Adding salsa verde to flavor the broth is a fun little trick and you can totally control the spicy level by deciding if you want mild or medium salsa and/or adding jalapenos or green chilis. 

 

Another fabulous thing about this soup is that the possibilities for toppings are pretty much endless. I load mine up with avocado, salsa and cheese, but a squirt of lime juice or some sour cream are also great additions!

Here’s how you make it:

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White Chicken Chili

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★★★★★

5 from 4 reviews

This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.

  • Author: Lindsay L
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale

  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 pound chicken breast
  • 3 cups low-sodium chicken broth
  • 1 can no-salt-added cannellini beans, drained and rinsed
  • 1 can no-salt-added diced tomatoes, drained
  • 3/4 cup salsa verde (mild, medium or hot)
  • 1 tsp cumin
  • 1 tsp oregano
  • salt, to taste
  • optional: juice from one lime and a jar of canned green chilis or jalapenos
  • optional toppings: cheese, avocado, salsa, sour cream

Instructions

  1. To make in the crockpot, add all ingredients, stir, cover and cook on low for 8 hours. Shred the chicken and serve with toppings
  2. To make in the Instant Pot: Quarter chicken breasts, add all ingredients to instant pot and cook on high for 10 minutes. Check to see if chicken shreds easily. If not, cook a few more minutes. You may want to start with only 2 cups of chicken broth. You can always add more if it’s too thick for your liking.
  3. To make it on the stove, in a large pot or dutch oven, dice chicken and saute onion, garlic and chicken until chicken is cooked through. Add remaining ingredients, bring to a boil, reduce heat and let simmer at least 10 minutes. Spoon into bowls, top as desired and serve warm.

Notes

I sometimes start with only 2 cups of broth because I like mine thicker. You can also add more broth after it’s been cooking a while but it’s harder to remove the broth without removing flavor!

Did you make this recipe?

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If you buy your salsa verde, look for a brand with the fewest ingredients and the lowest sodium content. You can also make your own!

 

Enjoy!
–Lindsay–

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