White Chicken Chili

Makes 6 servings, 1½ cups each serving

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  • 4 cups chicken, cooked and cooled
  • 2 15.5-ounce cans great northern beans
  • 16 ounces salsa verde
  • 4 cups chicken stock
  • 2 teaspoons ground cumin


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Shred cooked chicken removing any skin and fat and add to a large pot.
  3. Drain and rinse great northern beans and add to large pot.
  4. Add salsa verde, chicken stock, and ground cumin to the large pot and mix ingredients then bring to a boil over medium-high heat, about 10 minutes. Reduce heat, cover, and simmer for 10 to 20 minutes.
  5. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.