White Chicken Chili with Rotisserie

overhead view of a pot of white chicken chili and a hand grabbing a spoonful of it

Servings: 8

Prep Time: 10

Cook Time: 25

Total Time: 35

This easy white chicken chili with rotisserie chicken is thick, creamy, and hearty with white beans, corn, green chilies, and plenty of shredded chicken. It comes together in about 30 minutes for a quick one-pot dinner.

5 from 1 vote

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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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