White Chicken Chili

Two bowls of white chicken chili with an avocado and cheese and cilantro

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.


  • 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


  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.


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!