Easy White Chicken Chili – Slim Kitchen

This is super easy to make White Chicken Chili Very filling, packed with protein, and tastes really good. This is a seriously delicious chili and one of our new soups, along with Healthy Taco Soup and Healthy Cabbage Soup.

Chili peppers are something everyone should have in their refrigerator or freezer. This is the perfect solution when you need a quick, hearty meal that everyone will love. This white chicken chili is hearty, filling, packed with protein, and best of all, tastes really good. We also love this classic easy turkey chili.

Another amazing thing about this chili is that it couldn’t be easier to make. There’s no chopping, browning, chopping, or hard work. Instead, we let the store-bought salsa verde do all the hard work. Just pour everything in and dinner is ready in thirty minutes.

Now, before we get into the recipe, let’s talk about green salsa. This is the main flavor ingredient in this recipe, so you’ll want to make sure you buy a salsa verde that’s full of flavor. It adds spice, flavor, and heat without having to buy a ton of ingredients. Of course, now you can make your own salsa for this chili, too. It’s just a little extra work.

White Chicken Chili Recipe Ideas

• Change up the salsa: This chili gets a lot of its flavor from the salsa, so changing up the salsa you use can give you all different flavor combinations. Use a chunky red salsa for a more traditional chili flavor. Try the jalapeño salsa and enjoy the smoky heat. If you want more spice, use hot red salsa. If you want more of a traditional chili flavor, choose a mild salsa and add plenty of chili powder.
• Make it creamy: If you want creamy chicken chili, add some light cream cheese to the mixture. It melts right into the soup, making it super creamy and delicious.
• Add pasture: Ranch chili has a cult following, and for good reason. If you want to add some ranch flavor to your chili, add a packet of ranch dressing (or make your own) to your chili.

• Switch proteins: This recipe is for chicken breasts as written. You can also use boneless and skinless chicken thighs, lean beef, lean pork, lean sausage, or lean beef stew. If you are using ground meat, brown it first.
• Add vegetables: This soup could definitely benefit from some extra vegetables. During the last 30 minutes of cooking, consider adding some spinach, chopped zucchini, cauliflower rice, or chopped cabbage. You can also add onions and garlic to enhance those flavors.
• Ingredients: Since this is chili, you can have fun with the toppings. Consider adding shredded cheese, sour cream, avocado, nachos, queso fresco, diced onions, cilantro, or lime juice.

• Vegan Poblano Chili: If you want to make vegetarian chili, just remove the chicken and add an extra can of beans. Normally, I would make a three-bean chili with black beans.
• Make it thicker: If you want a stronger chili, add a can of refried beans. It thickens the broth and makes it creamy. You can also use less broth to make the chili more like a stew.
• Reduce sodium content: With so many canned and jarred products available, the sodium content of this chili can quickly become high. To reduce sodium intake, look for low-sodium or sodium-free legumes. You can also make your own salsa, which allows you to control the salt content. Finally, be sure to drink low-sodium chicken soup.

How to Cook Chicken Chili

This chicken chili is versatile and can be cooked in the slow cooker, Instant Pot, or on the stovetop.

• Slow cooker: Here’s an easy way to make chili. Just pour everything into the slow cooker, set the slow cooker to simmer for 4 hours, and the soup is ready. Since chicken breasts can become dry if cooked too long, I don’t recommend cooking them for more than 4 hours. In fact, if you have a very hot pan, three hours may be enough.
• Instant Pot: This is also super easy to cook in the Instant Pot. Just add everything to the Instant Pot and set it to manual for 8 minutes. Let it pressurize, which will take a while to process all the liquid. Then let it release naturally. Depending on the size of your slow cooker, make sure not to overfill it and exceed the “max” line. More broth can be added later.
• stove: Just add everything to a large stock pot. Simmer for about 30 minutes. Shred the chicken, return to the pan and serve. If you like, you can sauté some onions and garlic this way to start.

Tips for making white chili peppers

• This soup freezes really well for easy meals later. I like to freeze it in individual or family portions so it’s easy to grab and thaw for a quick and easy meal.
• Salsa is a big part of the flavor of this dish, so be sure to choose a salsa with a strong flavor. Hurdez makes a great green salsa that you can find in most stores. Trader Joe’s also sells great salsa verde.
• If you like your stuff really spicy but can’t find a hot green salsa, add some fresh jalapenos or serrano peppers to your chili. You can also add paprika or paprika.
• For a more traditional chili flavor, you’ll want to add some chili powder to the soup. You can also add a packet of chili seasoning.

• For added flavor, some people like to add a packet of taco seasoning to their chicken chili.
• Adjust the thickness of the peppers by using more or less broth. Some people like it super thick, others like it more like a stew.
• If you like tomatoes, consider substituting a can of diced tomatoes for a cup of chicken broth.