Is there anything better when the temperatures begin to drop than a big bowl of hot chili? I wait for months for the excuse to make my first pot of chili, and the fact that it dipped down into the 60s here this week (if only for a day) was just the excuse I needed!
And because the weather wasn’t going to last, I opted to make a lighter chili that my daughter absolutely loves!
This white chicken chili only requires four main ingredients and can be thrown together in seconds.
Because if loving fall because of the instant pot and crockpot meals you can make is wrong, I don’t want to be right!
If you have chicken, salsa verde, a few cans of beans (whatever you like), and chicken broth, you’re golden!
Now, I add a few spices and toppings to mine, but they’re all optional!
This chili doesn’t waste your time, so I won’t either – let’s dive in!
QUICK AND EASY 4 INGREDIENT WHITE CHICKEN CHILI RECIPE
- 6-8 organic chicken cutlets
- 1 16oz jar salsa verde
- 2 cans black beans
- 2 cans garbanzo beans
- 2 cans cannellini beans
- 3 32oz cartons chicken bone broth or chicken broth
- 1/2 tsp onion salt
- 1/2 tsp sea salt
- 1/2 tsp garlic salt
- 1 tbsp olive oil
- Avocado, sliced
- Lime, cut into wedges
- Tortilla chips
- Turn your crockpot or Instant Pot on high slow cook setting, and add in chicken cutlets, making sure to spread evenly across the bottom.
- Drizzle olive oil over chicken and add salt, onion salt, and garlic powder.
- Rinse and drain your beans, then add them into your crockpot.
- Add salsa verde.
- Add in chicken bone broth (or regular chicken broth) last to make sure all the flavors mix together well.
- Turn head down to the low slow cook setting and let simmer for 8-12 hours. The longer you let it sit, the better the flavors will be!
- Halfway through the cooking time, shred chicken with a fork.
- Top with avocado slices, a squeeze of lime and tortilla chips for extra flavor and crunch!
- Bone broth is full of nutrients and adds a deeper flavor. Regular chicken broth works just as well!
- Add whatever spices you’d like to your chicken. Other options might include pepper, cumin, or garlic salt.
- Start your crockpot on a high setting so it heats up faster, then turn it down to a lower setting!
- The longer you let this soup simmer, the more the flavors will build. It tastes even better the second day, and this batch is meant to feed a family of 3-4 for at least 2 days!
- Choose whatever beans you’d like, keeping in the 5-6 can range.
This soup is a light and healthy alternative to hearty chili recipes and will leave you feeling warm and comforted without being overly stuffed!
Will you give this recipe a try? Let me know in the comments!