A packet of chicken taco seasoning not only makes this easy chicken chili a breeze to make, it also lends unbelievable flavor to this recipe!

Recipe Overview

Why you’ll love it: A few shortcuts make this recipe quick and easy but it’s flavorful and hearty.

How long it takes: 35 minutes
Equipment you’ll need: Dutch oven or large pan
Servings: 4

Two servings of chili in white bowls with handle, garnished with parsley leaves and tortilla strips.
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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.

This five ingredient chicken chili is SUCH an easy weeknight meal and it only gets better as it continues to simmer on the stove.

Chili in white bowls with spoons, Dutch oven in background.

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.
Closeup of chili in bowl, garnished with parsley leaves and tortilla strips.

More White Chicken Chili Recipes

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.

More Chili Recipes


Easy Chicken Chili – 5 Ingredients!

4.41 from 37 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
Taco seasoning not only makes this easy chicken chili a breeze to make, it also lends unbelievable flavor to this recipe!
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  • 2 teaspoons extra virgin olive oil
  • 1.5 pounds boneless skinless chicken breast, diced
  • 1 pkg. (0.85 oz.) Taco Seasoning Mix (see note)
  • 5 green onions, thinly sliced
  • 2 cans (15 oz. each) great Northern beans, rinsed and drained
  • 1 can (4.5 oz.) diced green chiles, optional
  • 3 cups reduced-sodium chicken broth, more if needed
  • optional garnishes: crispy tortilla strips or chips, fresh cilantro, green onions, sour cream, Greek yogurt, etc.


  • In a large, heavy bottomed pan, heat oil over medium-high heat. Cook chicken until browned, stirring occasionally, about 5 minutes.
  • Add taco seasoning, continue to cook for 1 to 2 minutes, stirring. Add green onions and cook for an additional 1 to 2 minutes or until green onions are softened.
  • Add beans, broth, and green chiles(if desired) and bring to a boil. Reduce to a simmer and cook until slightly thickened and chicken is cooked through, or until you're ready to serve the chili.
  • Garnish with crispy tortilla strips (see notes), green onions, cilantro, sour cream, avocado slices, or anything else you like!


  • If desired, substitute homemade taco seasoning (1 to 2 tablespoons, or to taste).
  • To garnish with tortilla strips: Preheat oven to 400°F. Cut tortillas into small strips. Spray or toss with olive oil. Spread on baking sheet and bake for 5 minutes, stirring once, or until golden brown and crispy.
  • Cooking option: Simmer additional time to thicken and let the flavors really meld.


Calories: 506kcal, Carbohydrates: 52g, Protein: 57g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 394mg, Potassium: 1639mg, Fiber: 12g, Sugar: 1g, Vitamin A: 260IU, Vitamin C: 18mg, Calcium: 155mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.41 from 37 votes (35 ratings without comment)

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  1. Anne Loy says:

    5 stars
    Awesome family loves it easy so I love it too

    1. Rachel Gurk says:

      So glad to hear it! Thank you for taking the time to leave a review!

  2. Bonnie McGinnis says:

    There are a lot of recipes for White chicken chili out there but I like this one for its ease of preparation and use of pantry items. This is a great meal for a quick dinner fix! It’s great leftover, too. To cut down on sodium, use no salt chicken broth.

    1. Rachel Gurk says:

      It’s so quick and easy! That’s what I love about it too.

    2. Paula says:

      5 stars
      This recipe was great!! Mine turned out more soupy but was delicious! I also made the tortilla strips. I took a whole tortilla, lightly coated with olive oil and sprinkled garlic salt and chili powder, and baked it whole and then broke it into pieces once it cooled. This would be great topped off with shredded cheddar cheese or sour cream.

      1. Rachel Gurk says:

        So glad you liked it! Cheese and sour cream is always a good idea!

  3. Danielle says:

    I make this chili recipe all the time and even add a spicy pack of seasoning for an extra kick. It’s a family and work favorite with very few ingredients. I will continue to keep this is rotation. 

    1. Rachel Gurk says:

      So happy to hear you like this recipe, thank you for taking the time to come back and leave a comment!

  4. Erica says:

    Made the chili last night – so quick and easy.My husband and I loved it! I couldn’t find chicken taco seasoning mix so just used regular taco seasoning mix and it was still very good. Just ate a bowl of the leftover chili for lunch today and it is even more flavorful than last night. Thanks for the wonderful recipe. I’ve already shared it with people at my office.

    1. Rachel Gurk says:

      So happy to hear you love this recipe! Thanks for taking the time to come back and share your feedback, it means a lot to me. And thanks for sharing with your coworkers!

  5. Denise says:

    looks easy to make

    1. Rachel Gurk says:

      Very easy!