Snow? ✓ Cold? ✓ Cozy, spicy, super simple white chicken chili? YES! ✓
Chili is the ultimate cold, blustery weather comfort food. It’s hearty and warming, and best when loaded up with lots of yummy toppings. This white chicken chili is packed with protein-rich cannellini beans and chicken, and spicy salsa verde for a little kick. Looking for more heat? Spice things up by adding a minced jalapeño or adding more chili flakes.
We’re in the middle of a pretty big cold snap, with temps steadily dropping to well below zero through this weekend. Brrr… Over the past couple of weeks, the dog park that we frequent (ahem, TWICE a day with our energetic furry roommate, Lycka) has gone from ice rink to mud pit and back again several times. We’ve actually had it pretty darn easy this season, so I shouldn’t complain. So though my hopes for an early spring may be dashed — and I’m feeling pretty 😩😩😩 about the upcoming sub zero arctic Michigan weather — I’m just all the more thankful to have lots of leftover salsa verde white chicken chili in my fridge.
And soon the super warm wool socks I ordered over the weekend. How can I have lived through Michigan winters all these years without wool socks?! My toes WILL stay warm 😜
Back to this chili → We’ve made a huge pot each week for the last three weeks and seriously can’t get enough.
All you need are 10 healthy ingredients, 1 pot, and 30 minutes. No need to stand over a simmering pot all afternoon.
Gotta love salsa verde!
It single handedly adds a ton of flavor and just the right amount of heat to this chili, and pairs really well with the shredded chicken and cannellini beans.
I top my salsa verde white chicken chili with lots of avocado, extra cilantro and lime, shredded cheese (lately I’ve been loving habanero cheddar!), and sour cream for tang and to smooth out the heat.
MAKE AHEAD IDEAS
Soups are soup-er (get it? heh ☺) make-ahead friendly. Which is why I make a huge pot almost every week in the cold fall and winter months for quick lunches and dinners in no time.
- Make it 2-3 days in advance. Cover and refrigerate, letting the flavors meld and intensify.
- Make a double batch + freeze. Let it cool to room temperature and then pour half into freezer bags, squeezing as much air out as possible. Label and date your bags, and then lay flat in the freezer. Freeze for up to 2 months. To defrost, put your freezer bag in a bowl under cool running water until thawed. Reheat on the stovetop or in the microwave.
- Grab a rotisserie chicken. One of the biggest time-savers in this white chicken chili recipe is using pre-cooked chicken. Save yourself even more time by picking up a rotisserie chicken and shredding it up.
Whether you’re planning your next game day feast, or just looking for something to shake the winter chill away, I hope you ♡ this recipe as much as I do!
- 2 tbsp olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 16-oz salsa verde (I used medium spice)
- 4 cups shredded chicken (1 whole rotisserie)
- 2 15-oz cans cannellini beans, drained and rinsed
- 32-oz low sodium chicken broth
- ¼ tsp chili flakes
- ½ cup torn cilantro leaves
- Juice of 1 lime
- Optional: ¼-1/2 cup milk or half and half, if you'd like a creamier base
- Toppings: cilantro, lime, sour cream, shredded cheese, tortilla chips
- Heat the olive oil in a large stock pot over medium heat. Add the onions and saute until translucent, stirring often for about 5 minutes. Add the garlic and saute for 1 minute, then add the salsa, chicken, beans, chicken broth, and chili flakes.
- Cover and bring to a boil, then reduce to a simmer for 10 minutes. Turn off the heat and add the cilantro, lime juice and milk (if using). Stir to combine. Serve topped with your favorite toppings!
Note: The nutrition information does not account for additional toppings