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Quick Summary
Creamy white chicken chili made with rotisserie chicken, white beans, green chiles and corn. A cozy, flavorful weeknight dinner.
Category: Chicken Recipes, Fall Comfort Food, Recipes | By: Matt Price, Mr. Make It Happen
This creamy white chicken chili is my quick, comforting take on a fall favorite. Rotisserie chicken makes it practical for a weeknight; white beans, green chiles, corn, and a little cream cheese make it hearty and rich. It's the third recipe in my three-way chili video, and a nice change of pace from beef chili.
What makes this white chicken chili work
A little flour thickens the chicken broth, while cream cheese adds body and a smooth finish. Blooming the cumin, oregano, chile powder, bouillon, and Sazón with the sautéed vegetables gives the base deeper flavor before the broth goes in. The rotisserie chicken is already cooked, so it only needs to heat through at the end.
How to make white chicken chili
Remove the bones, skin, and cartilage from a rotisserie chicken, then chop or shred the meat. Melt 1–2 tablespoons butter in a large pot. Sweat the onion and bell pepper until they begin to soften, then add the garlic. For extra heat, add jalapeño; otherwise the green chiles provide the pepper flavor.
Bloom most of the seasonings in the butter and vegetables. Stir in ¼ cup flour and cook until no dry white spots remain. Slowly add 6 cups chicken broth, stirring to combine, and bring to a gentle boil so the chili starts to thicken.
Stir in about ¼ cup heavy cream and 8 ounces room-temperature cream cheese until smooth. Add 2 cans white beans, 2 cans green chiles, ½ cup frozen corn, and the prepared chicken. Simmer briefly until everything is heated through. Taste and adjust the seasoning before serving.
Serving ideas
Top each bowl with tortilla strips, cilantro, sour cream, and lime if you like. Rice or cornbread makes a great side. Keep extra toppings on the table so everyone can build their own bowl.
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Creamy White Chicken Chili with Rotisserie Chicken
Ingredients
- 1 rotisserie chicken meat removed and chopped
- 2 tablespoon butter
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chile powder
- 1 tablespoon chicken bouillon powder
- 1 packet Sazón seasoning
- ¼ cup all-purpose flour
- 6 cups chicken broth
- ¼ cup heavy cream
- 8 oz cream cheese softened
- 2 cans white beans drained and rinsed
- 2 cans diced green chiles
- ½ cup frozen corn
- Tortilla strips, sour cream, cilantro, lime wedges, and sliced jalapeño optional, for serving
Instructions
- Remove the bones, skin, and cartilage from the rotisserie chicken. Chop or shred the meat and set aside.
- Melt the butter in a large pot over medium heat. Add the onion and bell peppers; cook until softened, about 4–5 minutes. Stir in the garlic and cook briefly, until fragrant.
- Add most of the cumin, oregano, chile powder, chicken bouillon, and Sazón. Stir for about 30 seconds to bloom the spices. Reserve a little seasoning to adjust at the end.
- Sprinkle in the flour. Stir until it coats the vegetables and no dry white flour remains, about 1–2 minutes.
- Slowly pour in the chicken broth while stirring. Bring to a gentle boil and cook until the broth begins to thicken.
- Reduce the heat. Stir in the heavy cream and softened cream cheese until the cream cheese melts and the broth is smooth.
- Add the white beans, green chiles, frozen corn, and chopped chicken. Simmer gently until the corn and chicken are heated through, about 5–10 minutes. Taste and adjust the seasoning.
- Ladle into bowls. Top with tortilla strips, sour cream, cilantro, lime, or sliced jalapeño, as desired. Serve with rice or cornbread if you like.
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