Easy White Chicken Chili

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This Easy White Chicken Chili is packed with chicken breast, beans, corn and uses store-bought green salsa to make a super delicious and spicy broth. Make it in your slow cooker, Instant Pot, or stovetop.

372 CALORIES33g CARBS12g FAT33g PROTEIN
27 Comments

This super easy to make White Chicken Chili is filling, packed with protein, and tastes so so good. It's a seriously delicious chili and one of our new soups along with this Healthy Taco Soup and Healthy Cabbage Soup.

Chili is something that everyone should absolutely have in their fridge or freezer. It's the perfect solution when you need a quick, filling meal everyone will love. This white chicken chili is hearty, filling, full of protein, and most importantly, tastes really really good.

The other amazing thing about this chili is that it couldn't be easier to make. There isn't any chopping, browning, mincing, or hard work. Instead, we let store-bought salsa verde do all the hard work. Just dump everything in and dinner is ready in as little as thirty minutes.

Now before we get into the recipe, let's talk about green salsa for a minute. This is the main flavor component of this recipe so you want to make sure to buy a salsa verde with lots of flavor. It adds spice and tang and heat without needing to buy lots of ingredients. Now, of course, you could definitely make your own salsa for this chili as well. It's just a bit of extra work.

White Chicken Chili with beans, chicken, and corn with cilantro and lime.

Recipe Ideas for White Chicken Chili

  • Change up the salsa: This chili gets a lot of its flavor from the salsa, so changing the salsa you use can give you all different flavor combinations. Use a thick and chunky red salsa for a more traditional chili flavor. Try a chipotle salsa for a smoky heat. Use a hot red salsa if you want lots of spice. And if you are looking for more of a traditional chili flavor, go with mild salsa and then add lots of chili powder.
  • Make it creamy: If you want a creamy chicken chili, add some light cream cheese to the mix. It will melt right into the soup and make it super creamy and delicious.
  • Add ranch: There is a cult following for ranch chili and for good reason. If you want to add some ranch flavor to your chili, add a packet of ranch seasoning (or homemade) to your chili.
  • Switch up the protein: This recipe will work with chicken breast as written. You can also use boneless and skinless chicken thighs, lean ground beef, lean ground pork, lean sausage, or lean beef stewing meat. If you use ground meat, brown it first.
  • Add veggies: This soup can definitely benefit from some extra veggies. During the last 30 minutes of cooking consider adding some spinach, chopped zucchini, cauliflower rice, or chopped cabbage. You can also add onion and garlic to kick up those flavors.
  • Toppings: Since this is chili, you can have fun with the toppings. Consider adding shredded cheese, sour cream, avocado, baked tortilla chips, queso fresco, diced onion, cilantro, or lime juice.
  • Vegetarian White Chili: If you want to make a vegetarian chili, just leave out the chicken and add an extra can of beans. Usually, I reach for black beans to make it a three-bean chili.
  • Make it thicker: For a thicker chili, you add a can of refried beans. It will thicken up the broth and make it creamy. You can also use less broth for a more stew-like chili.
  • Lower sodium: With so many canned and jarred products, this chili can quickly get really high in sodium. To reduce the sodium, look for low-sodium or no-sodium beans. You can also make your own salsa so you can control the salt level. Lastly, make sure to reach for a low-sodium chicken broth.

How to Cook Chicken Chili

This chicken chili is super versatile and can be cooked in the slow cooker, Instant Pot, or right on the stovetop.

  • Slow Cooker: This is such an easy way to make this chili. Just dump everything into the slow cooker, set the slow cooker to cook on low for 4 hours, and the soup is ready. Since chicken breast can get dry when cooked too long, I wouldn't recommend cooking it longer than 4 hours. In fact, three hours may be plenty if you have a crockpot that runs hot.
  • Instant Pot: This is also super easy to cook in the Instant Pot. Just add everything to the Instant Pot and set it to Manual for 8 minutes. Let it come to pressure, this will take a while with all the liquid. Then let it naturally release. Depending on the size of your slow cooker, make sure not to overfill it and go past the "max" line. You can also add more broth after.
  • Stovetop: Simply add everything to a large soup pot. Bring to a simmer and let cook for about 30 minutes. Shred the chicken and return to the pot to serve. You can saute some onions and garlic using this method to get things started if you like.

Healthy chicken chili with chicken breast, beans, cilantro, and lime in a white bowl.

Tips for Making White Chili

  • This soup freezes really well for easy future meals. I like to freeze it in individual or family-size portions so that it is easy to grab and defrost for a quick and easy meal.
  • The salsa is a huge part of the flavor of this recipe so make sure to choose a salsa with lots of flavor. Herdez makes a great green salsa that you can find in most stores. Trader Joe's also sells a good salsa verde.
  • If you like things really spicy but can't find a hot green salsa, then add some fresh jalapenos or serrano peppers to the chili. You can also add chili powder or cayenne.
  • For a more traditional chili flavor, you will want to add some ground chili powder to your soup. You could also add a packet of chili seasoning.
  • For extra flavor, some people like to add a packet of taco seasoning to their chicken chili.
  • Adjust the thickness of the chili to your liking by using more or less broth. Some people like it super thick and some enjoy it as more of a stew.
  • If you love tomatoes, consider replacing a cup of chicken broth with a can of diced tomatoes.
The Recipe
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Easy White Chicken Chili

PREP TIME: 5 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 5 Min
27 Comments
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Ingredients

USMETRICS
  • 2 lbs chicken breast
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
  • 14 oz. canned pinto beans, drained and rinsed
  • 14 oz. canned white beans, drained and rinsed
  • 14 oz. canned corn, drained and rinsed
  • 4 cups fat free chicken broth

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Instructions

(Hide Photos)
1

Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.

2

Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,

3

Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 372
Calories from Fat 103
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
15%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 73mg
24%
Sodium 1012mg
44%
Total Carbohydrate 33g
9%
Dietary Fiber 4g
10%
Sugars 2g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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27 Comments
On Easy White Chicken Chili
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Mary Anne Luttrell
October 7, 2022 - 05:04
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5
Favorite white chili recipe. I make it stove-top. So easy and delicious.
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Shannon Kelley
August 17, 2022 - 16:38
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5
I’ve made this all three ways (crock pot, stove top, and Instant Pot), and the Instant Pot BY FAR creates the richest flavor and juiciest chicken!
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Liz
January 22, 2023 - 10:00
That is exactly the comment I was looking for. Thank you!
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Lorisa
June 11, 2022 - 18:45
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5
Delicious! I added cilantro, scallions, onions and fresh jalapeños which are all zero points but adds some freshness. Also cut a tomato and put it in.
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AmyM17
March 10, 2022 - 08:02
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5
This is so easy and so good. Family approved! It’s a Keeper! I forget though how much cream cheese if you add it? 1 8oz or 1/2 4oz?
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Julianne
February 21, 2022 - 11:19
can you use rotisserie chicken instead?
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February 22, 2022 - 12:01
Absolutely! Just add it at the end so it doesn't dry out since it is already cooked.
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Brenda
January 21, 2022 - 07:38
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5
Has this been tried using lean ground beef? I have made it several times with chicken and love it! We have a chicken shortage though and I have a freezer full of farm raised beef.
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Nicole Leitner
November 7, 2021 - 15:20
Add a Rating:
5
Making this right now for dinner. It's tasty so far and I'm definitely excited for the final product. Mine for some reason isn't 0 points. I'm assuming due to my green salsa choice, but it's going to be delicious either way
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Jenn P.
September 22, 2021 - 04:45
Add a Rating:
5
I made this in the slow cooker using one can of Northern beans and one can of white kidney beans because that is what I had on hand. This chili was amazing! I love how you can adjust the heat level. My family loved it, even my picky eaters! It is even better the next day!
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sunshiney074 Fa
February 4, 2020 - 14:28
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5
So easy so good! Loved this soup! My son and I are on WW together and are both blue! This is going to be something we make weekly! This was such a delicious, filling dinner and zero points - whooooo hooo! Thank you!!
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Teija
September 17, 2019 - 18:48
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3
I liked this chili. Next time I will use mild green salsa instead of medium. It was a bit too spicy with the medium.
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Sheena
January 22, 2020 - 07:59
Did you make this in the crockpot? If so, thawed or frozen chicken? Can you do frozen and would it be a longer cook time?
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Ryan
February 1, 2020 - 15:54
we used frozen chicken breasts but did IP for a few minutes longer, the IP just takes a little longer to get to pressure with frozen.. I would recommend cooking longer for slow cooker or thawing probably though..
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Dez
September 6, 2019 - 06:35
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5
Delicious, healthy, and so easy to make! Highly recommend trying this recipe. Even my picky three year old loves it!
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Nicole
August 13, 2019 - 16:36
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5
Um, this is soooo delicious! It isn't think like chili, which I don't mind at all, but there are suggestions above to make it thicker. This had such an amazing flavor with the hernedez green salsa in a jar. The zero point taco soup was my favorite until I made this. I will be making this often! As a tip, I added fat free Greek yogurt just for fun after laddleing into my bowl and its still 0 points :)
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Lauri
February 7, 2021 - 15:59
I put beans in a blender to make it thicker.
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Dawn
February 18, 2020 - 12:34
Can substitute beans ?? Use kidney beans & butterbeans
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Linda
September 17, 2019 - 18:48
Mix zero fat yogurt with lime. Yum. Also can add zero point retried beans to thicken.
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Diane
April 15, 2019 - 15:32
This sounds so delicious! Whn you suggest adding a packet of taco or chili seasoning mis, do you mean in addition to the green salsa or INSTEAD OF the greeansalsa? thanks
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Kay Brown
April 14, 2019 - 14:58
Do you drain the canned beans & corn before adding them?
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April 15, 2019 - 08:44
Yes! Draining them first will ensure you don't get any of the tinny flavor from the can.
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Brandie
February 29, 2020 - 14:51
Do you boil chicken prior to putting all ingredients in on stovetop
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Valerie Morris
October 14, 2019 - 15:22
Just a thought.... maybe put the word "drained" after each ingredient that should be
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Lisa D
June 28, 2020 - 09:27
It does say DRAINED next to the ingredients.
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Diane Ostrem
April 14, 2019 - 13:25
I don't understand where the 13 grams of fat are coming from in this recipe (?) All of the ingredients; chicken breast, bean, broth, vegetables and spices are nearly fat free...so where is the fat coming from, 13 grams per serving? thanks
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April 15, 2019 - 08:44
Thanks for pointing this out! I accidentally calculated it with regular chicken broth, which added the fat grams. Updated to include the zero point, fat free broth and now it has just 6 grams of fat. Thanks!
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