5-Ingredient Creamy White Chicken Chili with Salsa Verde
This quick & easy creamy white chicken chili comes together in just 20 minutes and is packed with protein, fiber, and tons of flavor! Made with just 5 ingredients and perfect for chilly weeknights.
⏰ TIME: 20 mins
🤑TOTAL COST: $11.87 ($2.96/serving)
🥣 5 INGREDIENTS
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You know those nights when you’re craving a warm bowl of soup but you don’t want the canned stuff with all the sodium, and don’t have time to make something with a bajillion ingredients?
Well I’ve got the perfect recipe for you today with this 5-ingredient white chicken chili! This chili has seriously become one of my favorite fall and winter recipes. I’ve made it on repeat more times than I can count.
It’s so quick, easy, and simple to make – you just dump all of the ingredients in one pot, heat it up on the stove, and you’ve got dinner ready in just 20 minutes!
🍜 Looking for more easy soup recipes for cozy season? Check out my list of 15 creamy soups or this roundup of 20 crockpot soups – all made with 5 ingredients or less!
It’s high in protein and also includes tons of fiber in every bite! Plus, the tangy flavor from the salsa verde is just chef’s kiss.
You can even save the leftovers (if there are any) for lunch the next day!
Make sure to save this recipe because you’ll be making this white chicken chili on repeat all sweater weather long!
🍜 More 5-Ingredient Soup Recipes
Why You’ll Love This Recipe
🥞 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
Ingredients You’ll Need
- Rotisserie chicken: You can use leftover cooked chicken breast or 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.
- Salsa verde: The “secret ingredient” in this recipe that 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
Equipment You’ll Need
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- 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
Storage Instructions
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- Make Ahead: Make a batch of this chili on a Sunday and portion into individual containers for easy grab-and-go dinners or lunches.
- 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, heavy duty freezer bags, or Souper cubes. 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 thick, add a splash of water or chicken broth before reheating.
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
- 1.5 cups shredded rotisserie chicken
- 15 oz canned white beans, drained and rinsed (Great 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 the shredded rotisserie chicken, white beans, salsa verde, and chicken broth to the pot. Stir until combined.
- Heat over medium heat, stirring frequently, until the chili comes to a simmer (about 5–7 minutes).
- Reduce heat to low. Add the softened cream cheese to the chili. Stir until the cream cheese has fully melted into the chili.
- If the chili seems too thick, add extra chicken broth or water until you reach the desired consistency.
- Serve and 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 the chili. Cutting the cream cheese into cubes will also help it melt into the chili more easily.
- 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.
- If you like a thicker chili: Add 1.5 cups of chicken broth instead of 2 cups. You can always add more broth later.
- Chili too thick? Add extra chicken broth or water until you reach the desired consistency.
- Chili too thin? Mash some of the beans until you reach the desired consistency. The chili will also thicken up a bit as it cools.
🥘 More 5-Ingredient Dinner Recipes
- Creamy Soup Recipes
- Crockpot Dinners
- Fall Dinner Recipes
- Pasta Dinner Recipes
- Rotisserie Chicken Recipes
- Sheet Pan Dinners
- Spring Dinner Recipes
- Summer Dinner Recipes
