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Bowl of creamy White Chicken Chili topped with cilantro and lime
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White Chicken Chili

A comforting, creamy chili made with rotisserie chicken, hearty beans, and flavored with subtle spices, perfect for family dinners or gatherings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: Chili Recipe, comfort food, Easy Dinner, Quick Meal, White Chicken Chili
Servings: 4 servings
Calories: 350kcal

Ingredients

Main Ingredients

  • 2 cups cooked rotisserie chicken, chopped Juicy and tender
  • 1 can (15 oz) cannellini beans, rinsed and drained Creamy and nutritious
  • 1 can (4 oz) diced green chiles Mild peppers for warmth
  • 4 oz light cream cheese, cubed Keeps the chili creamy
  • 1 tbsp olive oil For sautéing
  • 1 small onion, diced Aromatic and sweet
  • 2 cloves garlic, minced Enhances flavor
  • 2 cups low-sodium chicken broth Base liquid for the chili
  • 3/4 tsp kosher salt
  • 1 tsp ground cumin Earthy flavor
  • 1/2 tsp dried oregano Herbaceous note
  • 1/4 tsp black pepper Adds complexity
  • 1/4 tsp crushed red pepper flakes Optional kick
  • 1 tbsp lime juice Brightens the flavor

Toppings

  • 1/2 cup shredded Monterey Jack cheese For topping
  • 1 scallion, diced scallion, diced For freshness
  • 2 tbsp chopped fresh cilantro Herbal freshness
  • 1/2 avocado, sliced avocado, sliced Cooling contrast
  • crushed tortilla chips (optional) For crunch

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft and translucent.
  • Stir in the minced garlic and cook for an additional 20 seconds until fragrant.

Cooking the Base

  • Stir in the kosher salt, ground cumin, dried oregano, black pepper, and crushed red pepper flakes. Cook for 1 minute to toast the spices.
  • Pour in the chicken broth and add the diced green chiles. Bring to a simmer and cook uncovered for about 10 minutes.

Combining Ingredients

  • Stir in the chopped rotisserie chicken, rinsed cannellini beans, cubed cream cheese, and lime juice. Cook until warm and creamy, stirring occasionally.

Serving

  • Ladle the chili into bowls and top with shredded Monterey Jack cheese, diced scallions, chopped cilantro, slices of avocado, and crushed tortilla chips if desired.

Notes

Make ahead for better flavor. If too thick, add more chicken broth. Vegetarian option: use bell peppers or zucchini and vegetable broth.