5-Ingredient White Chicken Chili
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(106)
Ingredients
4 servings
- 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
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Preparation
Step 1
Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
Step 2
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.
Step 3
Serve. Serve immediately, garnished with lots of your favorite toppings.
Step 4
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Chef's 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.
