White chicken chili made with leftover chicken, salsa verde, and veggies simmered in nutrient-dense bone broth. A simple, hearty meal that comes together quickly with just a handful of real-food ingredients.
Looking for more soup recipes?
Check out chicken wild rice soup, ground beef vegetable soup, and kharcho soup.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 25-30 minutes to cook
- Cooking Method: Stove-top or Instant Pot
- Tools Needed: Dutch oven or large pot
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this White Chicken Chili
It's officially chili season, and while pumpkin chili is cozy and indulgent, sometimes you want something lighter, brighter, and faster.
That's why this white chicken chili exists. Or is it more green chicken chili? White or green, this chili is easy to make and so delicious! Using leftover cooked chicken and nutrient-dense bone broth (from my whole chicken broth) means it comes together in about 30 minutes, but still has that comforting, hearty chili vibe.
The salsa verde and green chiles give it a tangy, slightly spicy kick, while white beans and sauteed veggies make it feel substantial without feeling too heavy. Ya know?
It's a simple, real-food recipe that's easy to throw together, great for weeknight dinners, meal prep, or whenever you need a bowl of chili without the long wait.
Ingredients for White Chicken Chili
- Cooking oil – Use avocado oil, ghee, or tallow here. These fats handle high heat well for sautéing.
- Veggies – Just one yellow onion and green bell pepper is enough to give texture, color, and flavor to the chili.
- Salsa verde and green chiles – These give the chili its mild, zesty spice. You can adjust the amount depending on how much heat you like.
- Garlic and cumin – Always go with fresh garlic and ground cumin is a traditional staple in chili recipes.
- White beans – This is optional but I love adding cannelini beans to add more substance and texture. But if you wanted a legume-free chili, omit them and it'll make this white chicken chili Whole30, Paleo, and GAPS compliant.
- Cooked chicken – If you made roast chicken earlier in the week, use up that cooked chicken meat for this soup. Or you can make a whole chicken broth and have both the broth and the meat to use for this recipe.
- Bone broth – I almost always have my Instant Pot chicken bone broth on hand. Store-bought works in a pinch, but homemade broth will always be superior.
- Garnishes – Cilantro, jalapeño, green onions, avocado, sour cream, and raw cheddar add fresh flavor and a little extra texture.
Variations
- Instant Pot version: Sauté the onion and bell pepper in the pot with a little bit of cooking fat, then stir in the salsa verde, green chiles, garlic, and cumin. Add the cooked chicken and bone broth, seal the lid, and cook on high pressure for 4 minutes. Quick-release the pressure, stir, and serve with your favorite toppings. Fast, flavorful, and hands-off!
Make it Ancestral
Use pasture-raised chicken and homemade chicken bone broth for the best flavor and nutrition (I've been loving PastureBird - these chickens are truly pasture raised!). Cook your onions, peppers, and garlic in ghee or beef tallow instead of vegetable oil to add those traditional, nutrient-dense fats. For a little gut support, top your bowl with fermented jalapeños or a small spoon of homemade sour cream, and a sprinkle of raw cheddar for extra flavor.
How to Make White Chicken Chili
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
Warm your cooking fat in a large pot over medium heat. Add the diced onion and chopped bell pepper. Cook until they softened.
Step 2. Stir
Stir in the salsa verde, green chiles, garlic, and cumin. Let the mixture heat through so the flavors begin to build.
Step 3. Combine
Add the white beans, cooked chicken, and broth. Bring everything to a gentle simmer.
Step 4. Simmer
Keep the pot uncovered and let the chili simmer until it slightly thickens and the flavors meld together. Taste and adjust the seasoning, then finish with fresh garnishes before serving.
Helpful Tips
- Adjust thickness - If you like a thinner chili, add more bone broth or water while simmering. You can also add a splash of heavy cream to add thickness.
- Time-saving tip - I will usually make my whole chicken broth and use the leftover cooked chicken and broth from that for recipes like these.
- Store-bought shortcuts – Whole30, Paleo, and Low-Carb compliant salsa verde and roasted green chiles are handy when you don’t have homemade on hand.
💭Meal Prep Suggestion!
For meal prep, white chicken chili freezes great. Just cool it completely, portion it into freezer-safe containers or flat freezer bags, and skip any dairy until reheating for the best texture. Label with the date, freeze for up to 3 months, and thaw overnight or under cool running water before warming it gently on the stove and stirring in any creamy ingredients at the end.
Serving Suggestions
White chicken chili is a satiating meal on its own, but you can pair it with warm cornbread, crispy homemade tortilla chips, or a baked sweet potato to add some nourishing carbs to your meal.
I will usually set up a toppings bar with fresh cilantro, diced onions, avocado, raw sour cream (try my easy sour cream recipe!), and shredded raw cheddar. Don't forget a small bowl of fermented jalapenos for a spicy kick.
Frequently Asked Questions
Store leftover white chicken chili in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers but I love storing soup in wide-mouth mason jars for leftovers.
Yes! For best results, remove any avocado, sour cream, or raw cheddar before freezing, as these toppings don’t freeze well. Store the chili in an airtight freezer-safe container or heavy-duty freezer bag for up to 1 month. To use, thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of bone broth if needed to loosen the chili.
Cook the chili over medium or medium-low heat and stir occasionally, especially along the bottom and edges. Using a heavy-bottomed pot helps distribute heat evenly and reduces the chance of scorching, but really, your best bet is to stir often to prevent anything from sticking to the bottom.
Looking for more related recipes? Here are some ideas:
Did you make this white chicken chili? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
White Chicken Chili
Ingredients
- 2 tablespoon cooking oil such as avocado oil, ghee, or tallow
- 1 yellow onion, medium chopped
- 1 green bell pepper chopped
- 1-½ cup salsa verde
- 1 cup diced green chiles (two 4oz. cans)
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 15 oz white beans, drained
- 4 cups cooked chicken
- 4 cups bone broth
- garnish such as cilantro, fresh jalapeno, green onions and avocado
Instructions
- Heat 2 tablespoon cooking oil such as avocado oil, ghee, or tallow in a large pot or Dutch oven over medium heat. Add 1 yellow onion, medium and 1 green bell pepper and sauté until soft, about 5–7 minutes.
- Stir in 1-½ cup salsa verde, 1 cup diced green chiles, 3 garlic cloves, and 2 teaspoons ground cumin. Cook for another 2–3 minutes to let the flavors combine.
- Add 15 oz white beans, drained, 4 cups cooked chicken, and 4 cups bone broth. Bring the chili to a gentle simmer, then reduce the heat to medium-low.
- Let it simmer uncovered for 15–20 minutes, stirring occasionally, until heated through and flavors meld together. Taste and adjust seasoning as needed. Serve with garnish such as cilantro, fresh jalapeno, green onions and avocado.
Notes
- Adjust thickness - if you like a thinner chili, add more bone broth or water while simmering.
- Cook the chicken ahead of time - I will usually make my whole chicken broth and use the leftover cooked chicken and broth from that for recipes like these.
