White chicken chili made with leftover chicken, salsa verde, and vegetables simmered in nutrient-dense bone broth. A simple, hearty meal that comes together quickly with just a handful of real-food ingredients.
💡Recipe Overview
- Prep and cook time: 10 minutes prep, 25–30 minutes cook
- Cooking method: Stove-top or Instant Pot
- Tools needed: Dutch oven or large pot
- Skill level: Easy
Why You’ll Love This White Chicken Chili
When you want something lighter, brighter, and faster than a heavy pumpkin or beef chili, this white chicken chili fits the bill. It’s adaptable — you might call it green chicken chili thanks to the salsa verde and green chiles — but either way it’s quick, nourishing, and full of flavor.
Using leftover cooked chicken and bone broth means the soup comes together in about 30 minutes while still feeling comforting and substantial. Salsa verde and green chiles add tang and mild heat, while white beans and sautéed veggies provide texture without weighing the dish down.
This is an easy real-food recipe that works well for weeknight dinners, meal prep, or when you need a satisfying bowl without a long cook time.
Ingredients
- Cooking oil: avocado oil, ghee, or tallow for sautéing.
- Veggies: 1 yellow onion and 1 green bell pepper, chopped.
- Salsa verde & green chiles: 1½ cups salsa verde and about 1 cup diced green chiles (adjust heat to taste).
- Garlic & cumin: fresh garlic (3 cloves) and 2 teaspoons ground cumin.
- White beans (optional): a 15 oz can of cannellini or other white beans for added substance. Omit for legume-free/Whole30/Paleo versions.
- Cooked chicken: about 4 cups shredded or chopped leftover chicken.
- Bone broth: 4 cups chicken bone broth (homemade preferred).
- Garnishes: cilantro, sliced jalapeño, green onions, avocado, sour cream, and/or shredded cheddar.
Variations
- Instant Pot: Sauté the onion and pepper in the pot, stir in salsa verde, chiles, garlic, and cumin. Add cooked chicken and broth, seal, and cook on high pressure 4 minutes. Quick-release, stir, and serve with toppings.
How to Make White Chicken Chili
The complete printable recipe is in the recipe card below. Follow these simple steps for best results.
Step 1 — Sauté: Heat 2 tablespoons oil in a large pot over medium heat. Add the diced onion and chopped bell pepper and cook until softened, about 5–7 minutes.
Step 2 — Stir: Add salsa verde, diced green chiles, minced garlic, and ground cumin. Cook 2–3 minutes to let the flavors bloom.
Step 3 — Combine: Stir in the drained white beans (if using), cooked chicken, and bone broth. Bring to a gentle simmer.
Step 4 — Simmer: Simmer uncovered for 15–20 minutes until slightly thickened and flavors meld. Taste and adjust seasoning. Serve with fresh garnishes.
Helpful Tips
- Adjust thickness: Add more bone broth or water for a thinner chili. A splash of heavy cream will add richness and body.
- Time-saver: Use leftover roast chicken and broth from a homemade whole chicken broth to speed things up.
- Store-bought shortcuts: Store-bought salsa verde and roasted green chiles work fine when you don’t have homemade options.
ðŸ’Meal Prep Suggestion: This chili freezes well. Cool completely, portion into freezer-safe containers, and omit dairy until reheating for best texture. Freeze up to 3 months; thaw overnight before reheating and stir in any creamy toppings at the end.
Serving Suggestions
This chili is satisfying on its own, or serve with warm cornbread, homemade tortilla chips, or a baked sweet potato for extra comfort. Set up a toppings bar with cilantro, diced onion, avocado, raw sour cream, and shredded cheddar. A small bowl of fermented jalapeños adds a spicy, gut-friendly kick.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of bone broth if it needs thinning.
Yes. Remove avocado, sour cream, or cheese before freezing. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding broth if needed.
Use medium or medium-low heat and stir occasionally, paying attention to the bottom and edges. A heavy-bottomed pot helps distribute heat evenly and reduces scorching.
Printable Recipe
White Chicken Chili
Anya @ Prepare & Nourish
Ingredients
- 2 tablespoons cooking oil (avocado oil, ghee, or tallow)
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1½ cups salsa verde
- 1 cup diced green chiles (two 4 oz cans)
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 15 oz white beans, drained (optional)
- 4 cups cooked chicken, shredded or chopped
- 4 cups bone broth
- Garnishes: cilantro, fresh jalapeño, green onions, avocado, sour cream, cheddar
Instructions
- Heat 2 tablespoons cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green bell pepper and sauté until softened, about 5–7 minutes.
- Stir in 1½ cups salsa verde, 1 cup diced green chiles, 3 minced garlic cloves, and 2 teaspoons ground cumin. Cook 2–3 minutes to let flavors combine.
- Add 15 oz drained white beans (if using), 4 cups cooked chicken, and 4 cups bone broth. Bring to a gentle simmer, then reduce heat to medium-low.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until heated through and flavors meld. Taste and adjust seasoning. Serve with garnishes such as cilantro, jalapeño, green onions, and avocado.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop. To freeze, portion into freezer-safe containers and freeze up to 3 months; thaw overnight before reheating. Add a splash of bone broth if the chili is too thick after reheating.
Tips:
- Adjust thickness with more bone broth or a splash of cream for richness.
- Make the chicken and broth ahead of time to speed preparation.
Instant Pot version: Sauté onion and pepper in the pot, add salsa verde, chiles, garlic, and cumin. Add cooked chicken and broth. Seal and cook on high pressure for 4 minutes. Quick-release, stir, and serve with toppings.