This white chicken chili is thick, creamy, and loaded with flavor in every spoonful. Using rotisserie chicken gets this hearty dinner on the table in about 30 minutes, with plenty left for seconds.
White Chicken Chili with Rotisserie
When I want a hearty bowl of chili on a weeknight, this white chicken chili with rotisserie saves dinner and satisfies the craving. I love it because it’s thicker and heartier than my original brothy chicken chili and tastes like it took all day to make. In fact, the recipe is simple enough to empty a few canned goods into the pot, add about half a rotisserie chicken, and dinner is practically done.
Ingredients
Shredded rotisserie chicken gets this recipe going quickly; the white beans make it hearty and help thicken the broth, while corn, onion, garlic, and diced green chilies add plenty of texture and flavor. Cumin, Mexican oregano, and a pinch of cayenne season the chili, and chicken broth is the liquid. At the end, a little sour cream makes the chili creamy, while fresh lime juice and cilantro brighten everything up.
How to Make Chicken Chili
- Sauté.
Cook the onion, garlic, and green chilies in a little oil until the onion is soft. Add the spices and stir for another minute to bring out their flavor. - Add the chicken and beans.
Stir in the white beans, shredded rotisserie chicken, corn, and chicken broth. For a thicker chili, blend one can of beans with a little broth before adding it to the pot. - Simmer.
Bring everything to a boil, then reduce the heat, cover, and simmer for 15 minutes. Stir in the sour cream until it melts completely into the broth. - Finish and serve.
Stir in the fresh lime juice and cilantro right before serving. Ladle into bowls and add your favorite toppings.
Laura’s Tips for the Best Chicken Chili
Add the sour cream after the chili has finished simmering and the heat is low. Stir until it melts into the broth. Boiling the chili after adding sour cream can cause it to separate.
Add the onion, garlic, green chilies, seasonings, beans, chicken, corn, and broth to the slow cooker. Cook on low for 3 to 4 hours. Right before serving, stir in the sour cream, lime juice, and cilantro.
For more heat, increase the cayenne to ¼ teaspoon or sauté 1 chopped jalapeño with the onion. You can also top your chicken chili with sliced jalapeños for added heat at the end.
Blend one can of white beans with about ¼ cup of chicken broth until smooth, then add it to the pot with the remaining beans. It gives the chili a thicker, creamier broth without adding any extra ingredients.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Thaw the frozen chili overnight in the fridge, then reheat gently on the stove. Since the chili contains sour cream, keep the heat low and stir as it warms to help the broth stay creamy.
White Chicken Chili with Rotisserie
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cans 4 oz diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano (regular works too)
- Pinch cayenne pepper, see notes on making it spicy
- 2 cans 14 oz each white beans, drained & rinsed
- ½ rotisserie chicken, 3 cups, meat shredded
- 1 cup corn
- 32 ounces low-sodium chicken broth
- 1 cup sour cream
- 1 lime, juiced
- ¼ bunch cilantro, ¼ cup, chopped
Instructions
Prep:
- Pull the meat from the rotisserie chicken and shred it.
- Rinse and drain the beans. For a thicker chili, add 1 can of beans and a bit of broth (about ¼ cup) into a blender and blend until smooth.
Cook:
- In a large pot over medium heat, heat oil. Add the onion, garlic, and the canned green chilies (with the liquid). Sauté while stirring, until the onions are soft and translucent, about 3 minutes. Add the cumin, oregano, and cayenne (if using) and stir for a minute to toast the spices.
- Add the beans (whole and pureed), chicken, corn, and chicken stock into the pot. Stir and bring it to a boil. Once boiling, reduce the heat to the lowest setting that keeps the liquid simmering (around medium-low) and cook for 15 minutes, covered.
- Add the sour cream and stir it into the chili until it has dissolved into the broth. If you want to omit the sour cream, you can.
Serve:
- Right before serving, add the juice of 1 lime and ¼ cup of chopped cilantro to the pot, then stir to combine.
- Ladle the chili into bowls. Top it with your favorite chili toppings, such as diced avocado, additional sour cream, sliced jalapeños, and a wedge of lime. I love this chili with tortilla chips on the side.
Store:
- Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.
Notes
- You’ll need about 3 cups of chicken for a thicker, hearty chili. Add more if you want, or if you’re using leftover cooked chicken and it doesn’t seem like enough, add another can of beans.
- Make it extra spicy: increase the cayenne pepper to ¼ teaspoon, or chop 1 jalapeño and add it to the pot while sautéing the onions.
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Emma says
Making this chili with rotisserie saved me a lot of time and turned out so delicious!