A comforting and flavorful meal for any occasion, this white chicken chili with bacon and salsa verde is cozy, spicy, and a perfect hearty meal for a chilly winter day.
Even though it's already March, we are still in the throes of winter here in Colorado. We're perfectly content to stay warm and cozy, curled up with a bowl of white chicken chili with bacon and salsa verde. If there's a better soup for winter, I don't know it. There's nothing quite like chili on a cold day, and this white chicken version will warm you up from the inside out. This recipe is equal parts hearty, creamy and cozy, with the perfect amount of spice—simple and easy-to-find ingredients come together to create big flavors and serve up comfort in a bowl.
Creamy, easy white chicken chili with bacon
This chili is one of my absolute favorite soups, and came to me by way of my good friend Allison. She served it up with a side of chips, and I was hooked. Made with tender chicken thighs, sweet corn kernels, a blend of creamy white beans and black beans, and a blend of aromatic spices, this chili is equally perfect for cozy weeknight meals with family, casual get-togethers with friends, or even game day parties. Best of all, you can easily make white chicken chili in a slow cooker (for ultimate hands-off meal prep), an Instant Pot, or on the stovetop, so you can choose the cooking method that works for your schedule.
No matter how you choose to cook this white chicken chili, it's sure to be a crowd-pleaser. The tender chunks of chicken, white beans, green salsa, spices and bacon make this chili a hearty and satisfying meal. It's a great alternative to traditional beef chili and with toppings like extra bacon, tortilla chips, a squeeze of fresh lime juice, cilantro and a dollop of sour cream, it makes a simple, yet completely delicious dinner!
How to make white chicken chili
One of my favorite things about this white chili is that it's so easy to make and requires minimal steps and is SO flavorful—I know it will become one of your family's favorite chili recipes too.
Slow Cooker Instructions:
The slow cooker is the most hands-off (and my favorite) method for cooking this chili. To make white chicken chili in the slow cooker, simply place the frozen corn, white beans and black beans, diced tomatoes with green chiles, diced onion, salsa verde and chicken broth, plus one cup of the cooked and crumbled bacon, taco spices and ranch spices in the slow cooker and stir.
Then, add in the chicken thighs (placed on top of the other ingredients) and cook on low for 6-8 hours. Next, remove the chicken thighs from the slow cooker and shred the chicken with two forks or meat shredders.
Return the shredded chicken to the slow cooker and add in the cream cheese and shredded, cheddar cheese and heat until the cheese is melted and the soup is heated through. Ladle the soup into bowls, garnish with your favorite toppings and enjoy!
Instant Pot Instructions:
To make this chili in the Instant Pot, place the frozen corn, white beans and black beans, diced tomatoes with green chiles, diced onion, salsa verde and chicken broth, plus one cup of the cooked and crumbled bacon, taco spices and ranch spices in the Instant Pot and stir. Then, add in the chicken thighs on top of the other ingredients.
Next, close the lid and set the Instant Pot to manual mode for 17 minutes. Once the Instant Pot has finished cooking, use the quick release method to release the pressure. Remove chicken thighs from the Instant Pot and shred chicken with two forks or meat shredders.
Then, return the shredded chicken to the Instant Pot and stir in the cream cheese and cheddar cheese. Set the Instant Pot to sauté mode, cooking for an additional five minutes, stirring occasionally, or until the cheese is melted. Ladle the soup into bowls, garnish with your favorite toppings and enjoy!
Stovetop Instructions:
To make this chili on the stovetop, place the frozen corn, white beans and black beans, diced tomatoes with green chiles, diced onion, salsa verde and chicken broth, plus one cup of the cooked and crumbled bacon, taco spices and ranch spices in a Dutch oven or large soup pot over medium heat, and stir.
Then, add in the chicken thighs on top of the other ingredients, place a lid on the pot and cook for 30 minutes. Next, remove chicken thighs from the pot and shred chicken with two forks or meat shredders.
Return the shredded chicken to the pot and stir in the cream cheese and cheddar cheese, and continue cooking for an additional five minutes, stirring occasionally, or until the cheese is melted. Ladle the soup into bowls, garnish with your favorite toppings and enjoy!
Frequently asked questions
Cornbread is a classic choice for chili, but I love serving it with tortilla chips, or you could serve it with a simple side salad.
This chili is hearty enough to serve all by itself, but don't forget the toppings! My favorite toppings for this chili include extra shredded cheddar cheese, sliced jalapeños or green onions, chopped cilantro, diced avocado, and tortilla chips or fritos (this chili is SOOO scoopable!).
Refrigerate any leftover chili in an airtight container. This chili keeps well in the refrigerator for 4-5 days, simply reheat in the microwave or on the stovetop.
You can freeze this recipe with a little adjustment. Simply freeze the chili *before* you add the cream cheese at the end. Then, when you take the chili out of the freezer, thaw it and add the cream cheese while heating, just before serving. I would not freeze white chicken chili that has the cream cheese already incorporated, as dairy can have a funky texture after freezing and thawing.
In all my recipe, chicken stock and chicken broth can be used interchangeably. The main difference between stock and broth is that stock is typically made with chicken bones and cartilage, while chicken broth is made mainly with meaty parts of the chicken and that may not contain bones.
Absolutely! I am all for shortcuts, and if you have leftover shredded rotisserie chicken, feel free to mix it in after heating up the beans, corn, tomatoes, salsa and chicken broth together.
Substitutions
- If you don't have great northern beans, you can substitute the same amount of cannellini beans.
- If you don't have black beans, you can sub navy beans, pinto beans or red beans.
- Don't like chicken thighs? Swap in boneless skinless chicken breasts instead!
- If you're out of taco seasoning, you can make your own by combining one tablespoon chili powder, two teaspoons ground cumin, one teaspoon garlic powder and ½ teaspoon paprika.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: This recipe is naturally gluten-free! Just make sure to check the label of the ranch and taco seasonings you are, as well as any chips you choose to serve with the soup, to ensure there's no sneaky gluten there.
- Dairy free: Simply leave out the cream cheese (note, if you omit the cream cheese, the soup will be more brothy), or substitute with a dairy-free cream cheese (I like the Kite Hill brand).
Related recipes
If you love this white chicken chili, check out these other delicious soups:
- Chicken pot pie soup with pie crust crackers
- Ham and split pea soup
- Spicy turkey white bean chili with tuscan kale
Before you go...
If you make this white chicken chili with bacon and love it, please leave me a comment and a star rating for this recipe! I love to hear from you do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram—seeing your delicious creations is my favorite!
Print
White Chicken Chili with Bacon
- Prep Time: 5 mins
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Description
A comforting and flavorful meal for any occasion, this white chicken chili with bacon is cozy, spicy and a perfect hearty meal for a chilly winter day.
Ingredients
- 2 cups frozen corn
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can Great Northern Beans, drained and rinsed
- 1 (10-ounce) can of Rotel (diced tomatoes with green chiles), with juices
- 1 medium yellow onion, diced into ¼-inch pieces (about 1 cup)
- 16 ounces salsa verde
- 3 cups chicken broth
- 1 package bacon (cooked and crumbled), divided
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 2 pounds boneless skinless chicken thighs
- 2 (8-ounce) blocks of cream cheese
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
OPTIONAL TOPPINGS
- 1 jalapeño, ribs and seeds removed or pickled jalapeños
- Green onions, sliced
- Fresh cilantro, chopped
- Avocado, diced
- Tortilla chips
- Sour cream
- Lime wedges
Instructions
SLOW COOKER INSTRUCTIONS
- Combine corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings in a slow cooker and stir. Then, add in the chicken thighs and cook on low for 6-8 hours.
- Remove chicken thighs from the slow cooker and shred chicken with two forks or meat shredders.
- Return the shredded chicken to the slow cooker, then add in the cream cheese and cheddar cheese and heat until cheese is melted.
- Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.
INSTANT POT INSTRUCTIONS
- Add the corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings in the Instant Pot and stir. Then, place the chicken thighs on top of the other ingredients.
- Close the lid and set the Instant Pot to manual mode for 17 minutes.
- Once the Instant Pot has finished cooking, use the quick-release method to release the pressure.
- Remove chicken thighs from the slow cooker and shred chicken with two forks or meat shredders.
- Return the shredded chicken to the Instant Pot and stir in the cream cheese and cheddar cheese.
- Set the Instant Pot to sauté mode, cooking for an additional 5 minutes, stirring occasionally, or until the cheese is melted.
- Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.
STOVETOP INSTRUCTIONS
- In a Dutch oven over medium heat, add the corn, beans, diced tomatoes, diced onion, salsa verde, chicken broth, 1 cup crumbled bacon, and seasonings and stir.
- Place the chicken thighs on top of the other ingredients, cover the pot and cook for 30 minutes.
- Remove chicken thighs from the pot and shred chicken with two forks or meat shredders.
- Return the shredded chicken to the pot and stir in the cream cheese and cheddar cheese.
- Cook for an additional 5 minutes, stirring occasionally, until the cheese is melted.
- Top with tortilla chips, extra cheese, cilantro, green onions, avocado, extra bacon and jalapeños, and serve.
Notes
Can be made with white beans, navy beans and red beans.
One more thing!
This recipe is a part of my soup collection—check it out!
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