5-Ingredient Easy White Chicken Chili
A quick, flavorful white chicken chili made with chicken stock, shredded chicken, beans, salsa verde, and cumin. Simple, cozy, and perfect for weeknights.
Prep time5 minutes
Cook time10 minutes
DifficultyEasy
Servings8
Ingredients
- 6 cups chicken stock
- 2 lbs shredded chicken (poaching is fastest or buy rotisserie)
- 2 (15-ounce) cans beans of your choice, rinsed and drained (e.g., Great Northern beans)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
Equipment
- Large stockpot or Dutch oven
- Stovetop
- Wooden spoon or ladle
- Measuring spoons
- Can opener
- Bowls and spoons for serving
Instructions
- 1
Combine: In a large stockpot, add the chicken stock, shredded chicken, rinsed and drained beans, salsa verde, and ground cumin. Stir to combine.
- 2
Bring to a simmer: Heat over high until the chili reaches a simmer.
- 3
Simmer briefly: Reduce heat to medium-low and simmer for 5 minutes to let the flavors meld.
- 4
Serve: Ladle into bowls and add desired toppings.
Recipe notes
- Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices.
- Variations: Add vegetables like diced poblano peppers, onions, or potatoes for extra flavor and texture.
- Appliance options: This recipe adapts well to slow cookers or Instant Pots.
- Texture tips: For a creamier chili, mash some of the beans before adding or simmer a bit longer to thicken.
- Seasoning: Taste and adjust seasoning as needed—depending on your salsa verde and stock, you may want to add salt, pepper, or extra cumin.
Source: gimmesomeoven.com
Tags
DinnerLunchOne-PotQuick30 Minutes or LessWeeknightChiliChickenSoupGluten-Free (verify salsa/stock)gimmesomeoven.com
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