White Chicken Chili with Rotisserie Chicken is my shortcut version of a classic comfort bowl. It’s creamy without a drop of cream, thanks to a trick of blending some of the white beans right into the broth. Loaded with tender rotisserie chicken, poblano and jalapeño, and a squeeze of fresh lime, it’s ready in about 35 minutes with no oven required.
Rotisserie Chicken to the Rescue
If you’re anything like me, you’ve been making all the soups and chilis lately. My family is obsessed with a cozy bowl of chili for dinner, it’s one of those meals that makes everyone happy, no complaints at the table.
What makes this version different is the rotisserie chicken. It skips the step of cooking and seasoning raw chicken, so most of the work is just simmering everything together while I get the toppings ready.
This is the kind of dinner I make on a busy weeknight, but it also holds up well for meal prep since it tastes even better the next day. When I want to round out the meal, I usually serve it with a warm slice of my gluten-free cornbread to soak up the broth.
It’s also easy to make your own. Add more veggies, adjust the spice level with the jalapeño, or pile on extra toppings. However you make it, I think you’re going to love this one.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken: I’ve made this white chicken chili so many times, and one of my favorite shortcuts is using rotisserie chicken, just like I do for my rotisserie chicken nachos. It’s fast, convenient, and honestly perfect for busy days when you still want something homemade and comforting. I simply shred it and stir it right in, and dinner is basically done.
White Beans: I always use white beans, like cannellini or great northern. I’ve tried other beans, but these make the chili extra creamy without feeling heavy. I blend a portion of the white beans right into the broth, which is my trick for a creamy chili without any cream or flour.
Poblano and Jalapeño Peppers: I use both instead of canned green chiles. The poblano gives a mild, earthy base flavor while the jalapeño (seeded) adds a little warmth without turning the chili spicy. I’ve made this with just poblano when I was out of jalapeño, and it still worked, just quieter.
Ground Cumin, Coriander, and Chili Powder: This is the combination I keep coming back to after testing a few different blends. The coriander is the one people usually skip, but it’s what gives this chili its slightly citrusy, warm background instead of tasting like a basic taco seasoning.
Let’s Make This White Chicken Chili With Rotisserie Chicken
Step 1: Add one can of white beans and a cup of chicken broth to the food processor and blend until smooth. Set the pureed beans aside along with the remaining whole beans.
Step 2: Let’s build flavor. We start by sautéing the chopped green peppers and onions in a little oil until they’re soft and smelling amazing. Don’t rush it. Let them get nice and tender.
Step 3: Next, pour in the broth, the pureed beans and give everything a good stir. See how the pot already looks cozy and soupy? This is when all those little browned bits from the bottom of the pot melt into the broth. That’s flavor gold right there.
Step 4: Time for the good stuff. Shredded chicken, beans, corn, and herbs go in. This is when the chili really becomes chili. Give it a gentle stir so everything is coated and cozy in that broth. Now the chili is simmering and thickening slightly.
Add The Finishing Touches
This step is optional, but I never skip it. Right before serving, I like to squeeze in some fresh lime juice to brighten everything up and balance the creamy, cozy flavors of the chili.
To finish, I’ll garnish with fresh parsley or cilantro, add a dollop of sour cream, and serve it with crunchy tortilla chips. These simple finishing touches make this white chicken chili feel extra comforting and special, even though it’s made with quick, convenient rotisserie chicken.
Olivia's Recipe Tips
Control the heat – The jalapeño’s heat is most concentrated in the seeds and ribs. I usually leave them out to keep the chili mild, but feel free to add them at the end if you prefer more spice.
Season to taste – When I make chilis and soups, I like to use homemade chicken broth and then season with salt to taste.
No need to thaw – You can add the frozen corn straight into the chili without thawing since it only takes a few minutes to cook.
Adjust the consistency – If the chili is too thin, let it simmer a bit longer. If it’s too thick, add a splash of chicken stock until it reaches your desired consistency.
Simple White Chicken Chili with Rotisserie Chicken
Ingredients
- 2 14.5oz cans white beans rinsed and drained
- 4 cups low-sodium chicken broth divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 jalapeño pepper seeded and minced
- 2 medium poblano peppers seeded and diced
- 4 garlic cloves minced
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon chili powder
- Salt to taste
- 1 rotisserie chicken skin removed and shredded (about 4 cups)
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice from one lime, plus more to taste
- ¼ cup fresh chopped cilantro
Instructions
- Start by blending one can of white beans with one cup of chicken broth in a food processor. Set aside both the pureed beans and the rest of the whole beans.
- In a large pot or Dutch oven over medium-high heat, add the oil. Toss in the onion, jalapeño pepper, and poblano peppers. Cook and stir occasionally until they soften, about 4 to 5 minutes.
- Add the garlic and cook for one minute or so. Add the cumin, coriander and ancho chili powder. Mix all well and keep cooking for one minute more to combine all the spices well.
- Pour the chicken broth and the puréed beans. Stir well and bring to a boil. Season with salt. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Add the shredded rotisserie chicken and stir well. Then, add the other can of beans, corn, and lime juice; Mix all well and cook for about 5 minutes.
- Taste and adjust seasoning if necessary. Then, stir in the cilantro. Serve with sour cream, crushed tortilla chips, lime wedges and diced avocado. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This was absolutely perfect. My husband hates chili and soup because he needs meat on his plate….uggg. This was very hearty and delicious. When he says “this is a do again”. I know it hit the spot for him.
I’m so glad you both enjoyed it! It’s always a win when a dish gets the “do again” approval—especially from someone picky about their meat! Thanks for sharing this 😊
Perfect flavor combo, used a quarter of the seeds/ribs and loved the heat!! Will definitely make again
I love the heat too! Glad you like this recipe. It’s so good!