White chicken chili cooks quickly using rotisserie chicken and canned navy beans. The soup is thickened slightly with a can of pureed beans and cream.
Cold Weather Food
This White Chicken Chili recipe is delicious on a cool fall or winter night. It is spicy, but you can easily modify the spiciness to accommodate your taste buds. It is delicious the day you make it, but even better the day after!
Rotisserie Chicken Shortcut
The ingredient list calls for using a rotisserie chicken which helps make this recipe quick and easy to put together. But you can also use four cups of home-cooked chicken if you prefer. If you prepare your own chicken, cook a whole chicken or chicken with bones because it makes a delicious stock to use.
Canned Beans
This chili has three cans of white beans; one is pureed to make the chili a little thicker. After you add the cheese and cream, the soup will thicken a little, which makes it hearty and filling. Although it is called chili, it is more like a soup, even with pureed beans. So call it whichever name you prefer!
Toppings
Make a platter of garnishes for this chili, including cheeses, slices of limes, chopped jalapenos, chopped green onions, and chips. You might even want to include a bottle of hot sauce with the garnishes for those who want some extra spice. A dollop of sour cream also makes an attractive presentation and adds flavor.
Other Chicken Soup Recipes
Here are some other Chicken Soup recipes you might like. Click each name to link to the recipe.
- Chicken Taco Soup
- Cream of Chicken Soup
- Slow-Cooker Chicken Tortilla Soup
- Green Chili Chicken Enchilada Soup
- Chicken Orzo Soup
- Cheesy Chicken Vegetable Soup
- Chicken Noodle Soup
White Chicken Chili
Equipment
- immersion blender or food processor
Ingredients
- 1 rotisserie chicken (about 4 cups) (chop both the white and dark meat)
- 2 tablespoons olive oil
- 2 cups sweet onions, chopped (about 1 large)
- 2 jalapenos, chopped, seeds and membranes removed
- 2 teaspoons garlic from a jar (or 1 clove, minced)
- (3) 15.5-ounce cans navy beans or great Northern beans, drained and rinsed (puree 1 can)
- (1) 7-ounce can chopped mild green chilis (can use hot chilis)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- juice from 1/2 lime
- 2 teaspoons hot sauce (optional) (Texas Pete used)
- 6 cups chicken stock
- â…“ cup heavy cream
- 6 slices pepper jack cheese
- 1 ½ cups mild cheddar cheese, finely shredded
- ½ cup sour cream
- Garnishes: chopped green onions, shredded cheeses, chopped jalapenos (optional)
Instructions
- Using an immersion blender or food processor, puree 1 can of beans. Add a little chicken stock to make it easier to puree. Set aside.
- In a Dutch oven, add the olive oil, onions, jalapenos, and garlic and cook for 2 or 3 minutes or until the onions and jalapenos are wilted and soft. Stir often to prevent scorching.
- Add the rinsed whole beans, pureed beans, green chilis, chili powder, cumin, oregano, cayenne pepper, salt, lime juice, hot sauce, and the chicken stock. Stir and simmer for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.
- If you have not already done so, remove the meat from the rotisserie chicken while the soup simmers.
- Remove the chili from the heat and add the chicken. Stir and let the chili cool for 5 minutes so the cheese won’t curdle and separate.
- Stir in the cream. Add the cheese a little at a time and stir. Then stir in the sour cream. Serve with chips.