Go Back

Easy White Chicken Chili

A creamy and zesty chili filled with tender chicken, zesty green salsa, and a medley of beans, perfect for cozy evenings with family and friends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast Organic if possible for the best flavor
  • 2 tsp cumin Imported varieties add a depth of flavor
  • 1 tsp garlic powder Fresh garlic can be substituted if preferred
  • 1 tsp onion powder
  • Salt and pepper To taste
  • 14 oz canned pinto beans Drained and rinsed
  • 14 oz canned white beans Drained and rinsed
  • 14 oz canned corn Drained and rinsed
  • 16 oz green salsa Recommend Herdez or Pace for great flavor
  • 4 cups fat-free chicken broth Homemade or low-sodium for health-conscious friends

Method
 

Slow Cooker Method
  1. Add all ingredients to the slow cooker and stir.
  2. Cook on low for about 4 hours or until the chicken is cooked through with an internal temperature of 165°F.
  3. Carefully remove the chicken and either shred or chop it.
  4. Return the chicken to the soup and give it a stir. Serve hot, topped with your favorite toppings!
Instant Pot Method
  1. Add all the ingredients into the pot.
  2. If you're at the maximum fill line, consider adding more broth after cooking.
  3. Set to manual for 8 minutes, then allow for a natural release.
  4. Remove and shred or chop the chicken, adding it back before serving.
Stovetop Method
  1. In a large pot, combine all ingredients and bring to a gentle simmer.
  2. Cook for 25-30 minutes, stirring occasionally until the chicken is cooked through.
  3. Remove, shred or chop the chicken, return it to the chili, and serve.

Notes

Using high-quality ingredients will significantly elevate the flavor of your chili. This chili can taste even better the next day. Store leftovers in the refrigerator for about 4 days or freeze for up to 3 months.