White Chicken Chili

This flavorful White Chicken Chili features tender rotisserie chicken, hearty white beans, and a delicious, creamy broth. Ready in under an hour, it's the perfect easy recipe for a weeknight dinner or healthy lunch.

Prep Time 15

Cook Time 30

Total Time 35

Servings people

Calories 367kcal

Author Olivia Ribas

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

US Customary - Metric

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

Recipe adapted from: Once upon a chef.

Shred the rotisserie chicken while it’s still hot. It’s much easier and saves time later.
For a mild chili, leave out the jalapeno seeds and ribs. If you like spicy chili, add them in at the end.
Use low-sodium broth or homemade broth and season the chili with salt to taste.
No need to thaw the corn beforehand, it’ll cook in just a few minutes in the chili.
To thicken the chili, let it simmer longer. To thin the chili, add a splash of stock at a time until it’s the right consistency.
To Store: Refrigerate for 3-5 days in an airtight container. Store toppings separately.
To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Leave room in the container for the liquid to expand as it freezes.
To Reheat: Reheat on the stovetop over medium-low heat until hot. If it’s too thick, add a splash of chicken broth.

Nutrition