This healthy, delicious white chicken chili is made with under 10 ingredients! It can be made in the slow cooker or on the stove and it's so easy to make.
This is probably the recipe I make the most during fall and winter. It’s loaded with protein, fiber, and vegetables. It will keep you full for a long time, and it has so much flavor. The secret to this white chicken chili is the salsa verde. It provides so many of the ingredients that this soup would need, it really cuts down on the ingredients you need for this chili. Plus, the recipe includes directions for both the slow cooker and stovetop options. Enjoy and don’t forget to leave a review!
Ingredients
- Boneless, skinless chicken breasts
- Low sodium chicken broth
- Salsa verde
- Great northern beans
- Kale
- Carrots
- Celery
- Cumin
- Olive oil (for stovetop method only)
- Salt and pepper
- Optional for garnish: cilantro, green onion, tortilla strips, Mexican cheese blend, avocado
Should I make the stovetop or slow cooker method? Is one better than the other?
Nope! Same great flavor, I usually make the crockpot method since it’s less labor intensive (even though both are very easy), but I make the stovetop too! Whatever works for you.
What topping should I use?
I pretty much use whatever I have, you can use all or none! My favorite is the green onion since it adds some extra crunch and flavor, but when I can I use ALL the toppings.
Can I make this soup vegetarian?
I haven’t done it, but you can always add extra vegetables and beans to fill it out instead of the chicken and switch the broth to vegetable broth!
Can I use another type of bean?
Sure! You could also use white beans if you can’t find Great Northern (the main difference is size, white beans are smaller, but they’ll also work!).
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White Chicken Chili
Ingredients
- 2 large boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 2 cups salsa verde
- 2 15 oz cans great northern beans
- 2 cups chopped kale
- 1 cup peeled, chopped carrots
- 1 cup chopped celery
- 2 teaspoon cumin
- Salt and pepper to taste
- 2 tbs olive oil for saucepan method only
- Optional for topping: cilantro, green onion, tortilla strips, Mexican cheese blend, avocado
Instructions
Slow Cooker Method
- Add all the ingredients except the beans and kale into a slow cooker, mix, and cook on low for 6-8 hours.
- 30 min before you’re ready to eat: Shred the chicken breast in the slow cooker. Drain the beans and add beans and kale into slow cooker.
- Salt and pepper to taste.
- Ladle into bowl and top with cilantro, green onion, tortilla strips, Mexican cheese blend, and/or avocado.
Stovetop Method
- Bring a medium pot of water to a boil. Place in chicken breasts, cook through (about 10 minutes), drain, and shred.
- In a large saucepan on medium heat, add in olive oil and the carrots and celery. Saute for 5 minutes, then add in the broth, salsa, chicken, beans, and cumin.
- Bring to a simmer and cover. Let simmer for 20 minutes.
- Mix in kale and let simmer until tender.
- Salt and pepper to taste.
- Ladle into bowl and top with cilantro, green onion, tortilla strips, Mexican cheese blend, and/or avocado.
