White chili (aka chicken chili) is one of my family’s favorite recipes. I have a go-to recipe that I almost always use but I love to switch it up every so often. And when I do, I go to a simple, approachable recipe like this easy chicken chili. How long it takes: 35 minutes Equipment you’ll need: Dutch oven or large pan Servings: 4 This five ingredient chicken chili is SUCH an easy weeknight meal and it only gets better as it continues to simmer on the stove.
All you’ll need to make this easy Chicken chili
There are basically just five ingredients in this easy chili recipe. And most of the time, you’ll probably have those ingredients already on hand, that is, if your fridge and pantry look anything like mine.
Chicken: Boneless skinless chicken breasts or boneless skinless thighs are perfect, or you can use a combination of the two. Chicken Broth: Buy low sodium or no salt added broth. Green Onions: Save a few for garnishing, if you like. Taco Seasoning – or use my homemade taco seasoning. Great Northern beans: Canned beans are always in my pantry.
If you want to make this easy chicken chili even more exciting, add canned green chiles to the chili, bringing our ingredient count up to six.
Topping Suggestions
The other thing you can do is go crazy with toppings.
Crispy tortilla strips: Make your own by cutting flour or corn tortillas into thin strips and toasting them in the oven until they are browned and crisp. You could also use tortilla chips. Fresh cilantro, green onions, or sliced jalapeño peppers: I also like to garnish my chili with fresh cilantro but if you’re in the “cilantro tastes like soap” camp, you could use green onions or jalapeño peppers. Whatever your heart desires! Avocado: Dice up a ripe avocado or make guacamole. Sour Cream or Greek Yogurt: I don’t always have sour cream in the fridge but I always have plain unsweetened Greek yogurt which is surprisingly similar to sour cream.
More White Chicken Chili Recipes
Instant Pot White Chicken Chili Slow Cooker White Chicken Chili White Chicken Chili – Easiest Recipe!
Storage & Reheating Tips
Refrigerate: Cool chili to room temperature. Refrigerate in a covered container for up to 4 days. Freeze: This chili recipe freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating for best results. Reheat: Individual portions can be reheated in the microwave; reheat larger amounts on the stove over medium heat. Bring to a simmer and serve with desired toppings.
Quick-Start Guide!