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A bowl of creamy White Chicken Chili topped with a dollop of sour cream and chopped fresh cilantro, surrounded by small bowls of cilantro and crispy tortilla chips on a white surface.
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2.82 from 49 votes

Simple White Chicken Chili with Rotisserie Chicken

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner
Cuisine: Mexican
Keyword: white chicken chili, white chicken chili with rotisserie chicken
Servings: 6 people
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.
    A food processor with a red handle contains a smooth, light beige White Chicken Chili mixture, viewed from above on a white marble surface.
  • 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.
    Chopped green bell peppers and onions being sautéed in a large pot with a white spoon, creating a flavorful base for White Chicken Chili.
  • 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.
    A pot on a marble surface contains chopped green bell peppers, onions, and spices being stirred with a wooden spoon—the perfect base for a hearty White Chicken Chili.
  • 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.
    A pot filled with a thick, brown and green White Chicken Chili sits on a white surface. A wooden spoon with a white tip rests inside the pot, partially submerged in the hearty mixture.
  • 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.
    A large pot filled with creamy White Chicken Chili is being stirred with a white and wooden spoon. The soup features shredded chicken, corn, white beans, and greens on a light countertop.
  • Taste and adjust seasoning if necessary. Then, stir in the cilantro. Serve with sour cream, crushed tortilla chips, lime wedges and diced avocado. Enjoy!
    A bowl of creamy White Chicken Chili topped with a dollop of sour cream and chopped fresh cilantro, surrounded by small bowls of cilantro and crispy tortilla chips on a white surface.

Notes

Recipe adapted from: Once upon a chef.
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

Serving: 1/6 | Calories: 367kcal | Carbohydrates: 34g | Protein: 30g | Fat: 13g | Cholesterol: 61mg | Sodium: 403mg | Potassium: 898mg | Fiber: 9g | Sugar: 3g