5-Ingredient Creamy White Chicken Chili with Salsa Verde
This quick, easy, and cozy Creamy White Chicken Chili with Salsa Verde is a one-pot dinner that comes together in just 20 minutes and is packed with protein, fiber, and tons of flavor! Made with just 5 ingredients and perfect for busy weeknights when you need to get dinner on the table ASAP.
⏰ TIME: 20 mins | 🤑 COST: $11.87
🥘 5 INGREDIENTS
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Why You’ll Love This Recipe
Okay I’m going to be honest with you. I really didn’t think this recipe would work. In fact, I was so skeptical that I almost scrapped it! But I’m so happy I decided to give this a try because it’s by far one of the most delicious soups (stews?) I have ever made.
🥞 This white chicken chili is:
- Made with just 5 ingredients
- Ready in 20 minutes
- Dump & go
- One-pot meal
- High protein
- Easy to reheat for leftovers!
- Very customizable
You’re going to be making this easy 5-ingredient white chicken chili on repeat all fall & winter long! It’s so quick, easy, and simple to make – just dump all of the ingredients in one pot, heat it up on the stove, and done!
This was my first time making white chicken chili – and I’ve made it at least 3 times in the last two months. It’s become one of my favorite go-to recipes for busy fall weeknights!
It’s high in protein and also includes tons of fiber in every bite! Plus, the kick of tangy flavor from the salsa verde is just chef’s kiss.
I like to call recipes like this one my “shortcut recipes” since it uses premade ingredients (like precooked chicken and jarred salsa verde in this case) to get dinner on the table in under 30 minutes!
You can also customize this recipe in so many different ways – add leftover veggies, shredded cheese, some crunchy toppings, or some bacon bits if that’s what you’re craving. Even frozen veggies work really well in this chili!
🍜 Looking for more easy soup recipes for cozy season? Check out my list of 15 creamy soups made all with 5 ingredients or less!
🥙 More easy dinner recipes:
- 4-Ingredient Sweet Chili Potsticker Soup
- 5-Ingredient Butternut Squash Ravioli With Cream Sauce
- 5-Ingredient Cheesy Turkey Taco Pasta
- 5-Ingredient Creamy Greek Yogurt Pesto Pasta
- 5-Ingredient Chicken Sausage and Zucchini Pasta
- 5-Ingredient Summer Squash Feta Pasta Bake
- 15 Creamy Soup Recipes
- 25 High Protein Crockpot Dinners
- 25 Easy Side Dishes
- 60+ Healthy Meal Prep Ideas
Ingredients You’ll Need
- Cooked shredded chicken: I shredded up some Trader Joe’s Just Chicken, but you can also use shredded rotisserie chicken for this recipe. Just make sure that you’re using chicken that’s already been cooked and is ready to eat.
- White beans: I used canned Great Northern beans for this recipe, but cannelli beans will also work. Make sure to drain and rinse the canned beans before adding them to the pot.
- Salsa verde: The star of this recipe! Infuses the chili with a ton of flavor, including all of the seasonings and spices. It also gives the chili a tangy flavor. I used the one from Trader Joe’s which wasn’t all that spicy.
- Low-sodium chicken broth: Forms the base for the white chicken chili. The amount of broth you’ll need depends on how thick you like your chili. I like mine to be more soupy, so I used 2 cups but you can use more or less depending on your preference.
- Cream cheese: This makes the chili creamy and delish. I used light cream cheese for this recipe, but you can use full-fat if that’s what you have on hand. Make sure to soften the cream cheese first – just leave it on the countertop at room temperature for about 20 minutes before you start making the chili.
📌 OPTIONAL INGREDIENTS: Add frozen corn kernels for more flavor and texture. For spicy chili, add some diced green chilies. For a more traditional chili flavor, add cumin or chili powder
Topping ideas: shredded cheddar cheese, sour cream, avocado slices, tortilla strips
SUBSTITUTION IDEAS
📌 Chicken: You can use rotisserie chicken or even canned chicken as a shortcut
📌 White beans: Most white chicken chili recipes use Northern or cannelli beans. You can try using chickpeas, but this will change the flavor
📌 Salsa verde: You can try using green enchilada sauce instead
📌 Chicken broth: Vegetable broth is a good substitute but may change the flavor. You can also use bone broth for some extra protein!
📌 Cream cheese: Full-fat Greek yogurt or sour cream will also work but your chili may taste a little more tangy
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
This is a one-pot recipe so you don’t really need that many tools and gadgets!
- Large saucepan or pot: I recommend using a large, deep pot to make this white chicken chili. You can also use a Dutch oven if you have one!
- Whisk or spoon: For stirring and mixing the chili as it cooks. This is the one I use – it’s incredibly sturdy and works like a charm.
- Soup ladle: Completely optional, but makes it so much easier to serve up the soup! I love this simple one from Amazon for under $10!
How to Make Creamy White Chicken Chili
1. Combine the ingredients
Dump the shredded chicken, salsa verde, and drained white beans into the pot. Make sure to drain and rinse the beans first before you add them to the pot. Stir all of the ingredients until they’re combined.
2. Add in the chicken broth
Add chicken broth to the pot. I added 2 cups of chicken broth because I prefer my chili to be more like a soup, but if you prefer a thicker chili I recommend adding just 1.5 cups of chicken broth for now.
If you’re not sure what consistency you want, I recommend adding 1.5 cups of broth at first. You can always add more later! Also remember that the chili will thicken as it cooks.
3. Simmer the soup
Heat the soup over medium heat for about 5-7 minutes until it comes to a gentle simmer. Make sure to stir the chili frequently as it cooks! You should see a few bubbles appearing like in the picture above.
4. Add the cream cheese
Reduce the heat to low. Add the softened cream cheese to the pot. Keep stirring until the cream cheese has melted into the soup. Let the soup simmer on low until some of the liquid evaporates and the chili thickens a bit.
5. Serve and enjoy!
Season with salt and pepper if desired (I didn’t have to add any extra salt). Spoon chili into individual bowls and add any toppings. Enjoy with some crusty bread!
Notes & Suggestions
- Soften the cream cheese: Take the block of cream cheese out of the fridge and leave it on the countertop at room temperature for about 15-20 minutes before you start making this recipe. This will soften up the cream cheese so it melts easily and quickly into the chili. If you forget this step, just cut the cream cheese into cubes before adding to the chili.
- Drain and rinse your beans first: Make sure to drain and rinse the beans in a strainer or colander before adding them to the pot.
- Pick your consistency: I like my chili to be on the soupier side, but some people prefer a thicker chili. Adjust the amount of chicken broth in this recipe based on your preference. If you like a thicker chili, add 1.5 cups of chicken broth instead of 2 cups. You can always add more broth later. See the FAQ section below for adjustments if your chili turns out thicker or thinner than what you prefer.
Storage Instructions
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- Meal Prep: Make a batch of this chili on a Sunday and portion into individual containers for easy grab-and-go dinners or lunches! Click here for my meal prep guide →
- Fridge: Store the chili in an airtight container for up to 3 days.
- Freezer: Yes this chili is freezer-friendly! I recommend storing it in individual portions in glass containers or heavy duty freezer bags. They’re good for about 3 months in the freezer.
- Reheating: If you have time, I recommend reheating it on the stove over low-medium heat. You can also reheat it in the microwave in 30 second intervals, stirring in between each interval. If the chili seems too thick, add a splash or water or chicken broth to loosen it up.
Frequently Asked Questions
The Printable Recipe Card
5-Ingredient Creamy White Chicken Chili with Salsa Verde
Equipment
- Large saucepan or pot
- Whisk or spoon
- Soup ladle (optional)
Ingredients
- 12 oz cooked shredded chicken
- 1 can (15oz) white beans, drained and rinsed (Northern or cannelli beans work best)
- 12 oz salsa verde
- 4 oz light cream cheese (softened, see notes)
- 2 cups low-sodium chicken broth (see notes)
Optional toppings
- Shredded cheddar cheese, tortilla strips, diced green chilies, cilantro, or avocado slices
Instructions
- Add ingredients to the pot: Add the cooked shredded chicken, white beans, salsa verde, and chicken broth to the saucepan or pot. Stir until combined.
- Simmer: Heat over medium heat, stirring frequently, until the chili comes to a gentle simmer (about 5–7 minutes).
- Add the cream cheese: Reduce heat to low. Add the softened cream cheese to the chili. Stir until the cream cheese has fully melted.
- If the chili seems a bit too thick, add 1/4 cup of chicken broth at a time until you reach the desired consistency. If the chili is too thin, then mash some of the beans or add 1-2 tbsp extra cream cheese. Season with salt & pepper if desired.
- Serve and enjoy! Spoon the chili into individual bowls. Add any optional toppings if desired. Enjoy!
Notes
- Soften the cream cheese: Take the block of cream cheese out of the fridge and leave it on the countertop at room temperature for about 15-20 minutes before you start making this recipe. This will soften up the cream cheese so it melts easily and quickly into the chili. If you forget this step, just cut the cream cheese into cubes before adding to the chili.
- Drain and rinse your beans first: Make sure to drain and rinse the beans in a strainer or colander before adding them to the pot.
- Pick your consistency: I like my chili to be on the soupier side, but some people prefer a thicker chili. Adjust the amount of chicken broth in this recipe based on your preference. If you like a thicker chili, add 1.5 cups of chicken broth instead of 2 cups. You can always add more broth later. See the FAQ section below for adjustments if your chili turns out thicker or thinner than what you prefer.
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
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