Easy White Chicken Chili

When it comes to easy, cozy dinners, this White Chicken Chili is at the top of my list. It's hearty and full of flavor, but you don't need to chop or brown anything. Just toss in the ingredients and let your slow cooker, Instant Pot, or stovetop do the work!

The salsa verde gives it a tangy, slightly spicy kick that makes it taste like it simmered for hours. I always make a big batch because it freezes beautifully and somehow tastes even better the next day. Add your favorite toppings and you've got a dinner everyone will love!

Before You Get Started

A few quick tips to set you up for chili success:

• Use a flavorful salsa verde: Since the salsa carries most of the flavor, choose one you really like. We love Herdez or Trader Joe's salsa verde. If you have the time, you can make a homemade salsa verde!
• No need to chop anything: This is a true dump-and-go recipe. Just open the cans, season the chicken, and you're off.
• Don't overcook the chicken: Especially in the slow cooker, 3–4 hours is plenty. Overcooked chicken can get stringy.
• Double it for meal prep: This chili freezes beautifully and makes great leftovers for lunch. Just make sure you use a large crockpot!

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 for 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 it to the pot to serve. You can saute some onions and garlic using this method to get things started if you like.

Tips and Tricks for White Chicken Chili

Want to make your white chicken chili even better? These tips and tricks will help you tweak the flavor, texture, and spice level to match your taste and schedule.

• 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 instead!
• 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.
• 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.
• Make it spicier: 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.
• Add traditional chili flavor: Add some ground chili powder to your soup. You could also add a packet of chili seasoning.
• Add extra flavor: Some people like to add a packet of taco seasoning to their chicken chili.
• Use more or less broth: Some people like it super thick, and some enjoy it as more of a stew.

Storage and Reheating

This chili makes fantastic leftovers, so make extra if you can!

• Store: Refrigerate in an airtight container for up to 4 days.
• Freeze: Freeze in individual or family-sized portions for up to 3 months. Let it cool before freezing.
• Reheat: Warm gently on the stovetop or microwave until hot. Add a splash of broth if it thickens too much.