This White Chicken Chili recipe is really good on a cool fall or winter night. It is spicy without being too hot and 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! You can’t go wrong with this recipe!
The ingredient list calls for using a rotisserie chicken which helps make this a quick and easy chili to put together. But you can also use 4 cups of your own cooked chicken if you prefer.
This chili has 3 cans of white beans in it, one of which is pureed to make the chili a little thicker. Although it is called chili, it is more like a soup, even with the pureed beans. So call it whichever name you prefer.
Make a platter of garnishes for this chili including cheeses, 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 kick. A dollop of sour cream also makes an attractive presentation and adds flavor.
| Prep Time | 30 minutes |
| Cook Time | 23 minutes |
| Passive Time | 5 minutes |
| Servings |
- 1 rotisserie chicken (about 4 cups) (pick and chop both the white and dark meat)
- 2 tablespoons olive oil
- 2 cups sweet onions, chopped (about 1 large)
- 1 teaspoon garlic from a jar (or 1 clove, minced)
- (3) 15.5-ounce cans 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 1/2 teaspoons dried oregano flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Juice from 1/2 lime
- 1/2 teaspoon hot sauce (optional) (Texas Pete used)
- 6 cups chicken stock
- 2 cups monterey jack cheese, finely shredded
- 1 cup mild cheddar cheese, finely shredded
- 1/2 cup sour cream
- Garnishes: chopped green onions, shredded cheeses, chopped jalapenos (optional)
Ingredients
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- Using an immersion blender or food processor, puree 1 can of beans. Add a little chicken stock so they puree easier. Set aside.
- In a Dutch oven, add the olive oil, onions, and garlic and cook for 2 or 3 minutes or until the onions are wilted and soft. Stir often so they do not scorch.
- 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, pick the white and dark 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.
- Add the shredded cheeses over the chili and stir. The cheese will melt in a couple of minutes. Then stir in the sour cream. Serve with chips.
It is easier to pick the meat from a warm rotisserie chicken rather than a cold one. This dish is made easier if you purchase a rotisserie chicken the day before you make the chili so that you can have the chopped chicken ready to stir in after the chili cooks.
Since a rotisserie chicken is very tender, do not add it until after the chili is finished cooking so it doesn't disintegrate.