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–+ servings
white chicken chili served in a bowl.
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White Chicken Chili

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.
Prep Time 15 minutes
Cook Time 15 minutes
Pressure Release Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Anya @ Prepare & Nourish

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

Storage: Store leftover white chicken chili in an airtight container in the fridge for up to 5 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. To freeze: This chili can also be frozen for up to 3 months. Portion into freezer-safe contianers, thaw overnight in the fridge, and reheat on the stovetop. You may need to add a splash of bone broth to thin it out a bit. 
Helpful Tips: 
  1. Adjust thickness - if you like a thinner chili, add more bone broth or water while simmering. 
  2. 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. 
Instant Pot Version:
Start by sautéing the onion and bell pepper in oil right in the pot, 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!

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.
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