Name: Rotisserie Chicken White Chili
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 rotisserie chicken (2-3 cups, meat shredded); 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; Pinch cayenne pepper (optional); 2 cans 14 oz each white beans ( drained & rinsed); 32 ounces low-sodium chicken broth or stock; 1 cup water; 1 lime (juiced); 1/4 bunch cilantro (1/4 cup, chopped); Toppings for serving: lime wedges, sliced avocado

Recipe

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This rotisserie chicken chili is a shortcut weeknight dinner that tastes like it's been simmering all day.

When I need dinner fast but still want something filling that my family will eat without complaints, this chicken chili with rotisserie comes to the rescue.

Quick White Chicken Chili

When I'm in a hurry, a store-bought rotisserie chicken is the MVP of dinner. I pull the meat when I get home, sauté a few pantry staples, and just like that, this chicken chili with rotisserie is bubbling on the stove and ready in 30 minutes.

It's the same trick I use to make my rotisserie chicken noodle soup and my easy chicken enchiladas; clean the bird and make a meal with whatever I have on hand, and in this case, some beans and stock.

Ingredients

In the printable recipe card, you’ll find the measurements, but before that, check out why I use each of those ingredients and what can be swapped in this rotisserie chicken chili:

Rotisserie chicken: my favorite hack to save time! You can also use any cooked chicken, you only need about 3 cups (2 whole breasts).
Oil: for cooking the aromatics.
Aromatics: chopped onion and garlic cloves make a delicious base for this chili.
Green chilies: canned diced green chilies add a spicy note for a complex flavor without the heat.
Seasonings: ground cumin, dried Mexican oregano (or traditional), and cayenne pepper (this last one is optional for extra heat).
White beans: add consistency and extra nutrition.
Chicken broth or stock: store-bought or my homemade Chicken Broth recipe.
Water: for cooking.
Lime: to squeeze it over this chili before serving.
Chopped cilantro: added at the very end for fresh flavor.
Toppings: I love adding lime wedges and sliced avocado. You’ll find more tasty ideas below.

How to Make White Chicken Chili with a Rotisserie Chicken

Grab a rotisserie chicken and get ready to make an epic meal. There’s also a quick video in the recipe card showing you how.

Shred the rotisserie chicken first. I always do this the day I buy it since separating the meat while it’s warm is easier.
Make the chili in a soup pot by sauteing the aromatics, green chilies, and seasonings. Then add everything else and bring it to a boil. Once it’s boiling, reduce the heat, cover, and simmer for 20-ish minutes.
Add fresh chopped cilantro and lime juice right before serving. This is the final step that upgrades this recipe.
Serve it warm, as is, or topped with sliced avocado and sour cream. These are my favorite chili sides.

How to Thicken Chicken Chili

Chicken chili is not as thick as classic beef chili, which can be eaten with chips; it’s so thick. If you want to thicken it, you make a slurry by mixing 1 tablespoon of cornstarch and 3 tablespoons of cold water. Add it to the hot chili, mix it well, and simmer for 5 minutes. Or, ladle a cup out of mostly beans, blend it, and add it back.

Best Toppings for White Chili

I like to keep things simple and top this chicken chili with fresh avocado, an extra slice of lime, and maybe some sour cream. That said, there’s no wrong way of loading it up! For more ideas, check out my epic list of chili toppings.

Rotisserie Chicken White Chili

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

This rotisserie chicken chili is a shortcut weeknight dinner that tastes like it's been simmering all day.

5 from 68 votes

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Watch how it’s made:

Ingredients

½ rotisserie chicken, 2-3 cups, meat shredded
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
Pinch cayenne pepper, optional
2 cans 14 oz each white beans, drained & rinsed
32 ounces low-sodium chicken broth or stock
1 cup water
1 lime, juiced
¼ bunch cilantro, ¼ cup, chopped
Toppings for serving: lime wedges, sliced avocado

Instructions

Prep:

Pull the meat from ½ a rotisserie chicken and shred it into smaller pieces. You'll need 2 cups, can add more or reserve for another meal.

Cook:

In a large pot over medium heat, heat oil. Add the onion, garlic, and green chilies and the liquid, and cook, 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 white beans, cooked rotisserie chicken, chicken stock, and water into the pot. Stir the soup and bring it to a boil. Reduce the heat and simmer for 15 minutes, covered.

Serve:

Add the juice of 1 lime and chopped cilantro into the pot and stir to combine.
Ladle the soup into bowls and top with avocado slices and a wedge of lime. I love this chili with tortilla chips on the side.