White Chicken Chili
Make this easy White Chicken Chili with rotisserie chicken, white beans, corn, and green chiles. A hearty one-pot dinner ready in 45 minutes.
Servings: 6 servings
Equipment
- small bowls for prepping ingredients
- blender food processor, or potato masher (optional)
- citrus juicer (optional)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 1 can chopped green chiles (4 oz.)
- 1½ teaspoons cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 cans white beans 15 oz. each
- 1¼ cup frozen or fresh corn
- 3 cups rotisserie chicken shredded
- 3 tablespoons cilantro chopped
- 1 tablespoon lime juice
- salt and pepper to taste
Optional Toppings
- Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Sauté the onions for about 4 minutes, then add garlic and cook for 30 seconds.1 small yellow onion, 1 tablespoon olive oil, 2 cloves garlic
- Add broth, green chiles, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.4 cups chicken broth, 1 can chopped green chiles, 1½ teaspoons cumin, ½ teaspoon dried oregano, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper
- Measure out 1 cup of the beans and ¼ cup of broth. Puree together until smooth, then set aside the remaining whole beans.2 cans white beans
- Add corn, whole beans, and pureed beans to the pot. Stir well and continue simmering on medium-low heat for 5-10 minutes.1¼ cup frozen or fresh corn
- Stir in shredded chicken, cilantro, and lime juice. Season with salt and pepper.3 cups rotisserie chicken, 3 tablespoons cilantro, 1 tablespoon lime juice, salt and pepper to taste
- Serve hot with your favorite toppings.Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the chili to cool completely before storing.
♨️ REHEATING
- Reheat on the stovetop over medium heat until warmed through.
- Microwave individual portions in 30-second intervals, stirring between each interval.
- Add chicken broth if needed to thin the chili.
❄️ FREEZING
- Freeze in airtight freezer-safe containers for up to 3 months.
- Leave room for expansion when freezing.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Blend the beans completely smooth.
- Use rotisserie chicken for the best flavor.
- Add lime juice at the end of cooking.
- Taste and adjust seasoning before serving.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot: Pressure-cook for 10 minutes, then let it naturally release for 10 minutes.
- Stovetop: Follow the recipe as written.
♻️ LEFTOVERS
- Spoon over baked potatoes.
- Use as a burrito filling.
- Serve over rice for another easy meal.
📝 NOTES
- Great northern, cannellini, and navy beans all work well.
- Rotisserie chicken creates the best flavor.
- Adjust the cayenne pepper to control the heat level.
Nutrition
Calories: 408kcal | Carbohydrates: 31g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 1074mg | Potassium: 628mg | Fiber: 7g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 4mg
