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*
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:Print
White Chicken Chili
This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.
- Prep Time: 5
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- 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
- To make in the crockpot, add all ingredients, stir, cover and cook on low for 8 hours. Shred the chicken and serve with toppings
- 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.
- 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.
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!
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!
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