White Bean Chicken Chili

Rotisserie-chicken chili with white beans, green chiles, cream cheese, and lime

Tender rotisserie chicken simmered with white beans, green chiles, and warm spices, finished with cream cheese and a squeeze of lime. Rich, satisfying, and on the table in 30 minutes.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon

White Bean Chicken Chili

Tender rotisserie chicken simmered with white beans, green chiles, and warm spices, finished with cream cheese and a squeeze of lime. Rich, satisfying, and on the table in 30 minutes.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Course: Soups

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 can (4 oz) diced green chiles mild or spicy
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional) optional
• 2 cups shredded rotisserie chicken skin removed
• 3 cups low-sodium chicken broth
• 1 can (15 oz) white beans (cannellini or Great Northern) drained and rinsed
• 1 can (15 oz) sweet corn drained
• 4 oz cream cheese softened
• 1/2 cup heavy cream or half-and-half
• Juice of 1 lime
• Salt and pepper to taste

Optional Toppings

• Shredded Monterey Jack or cheddar sliced jalapenos, sour cream, tortilla chips, fresh cilantro, lime wedges; optional

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and saute until softened, about 4 to 5 minutes. Add garlic and cook 1 minute more.
2. Stir in green chiles, cumin, chili powder, smoked paprika, oregano, and cayenne if using. Cook 1 minute to toast the spices.
3. Add shredded chicken, chicken broth, white beans, and corn. Stir to combine and bring to a simmer. Cook 10 to 15 minutes to allow flavors to meld.
4. Reduce heat to low. Add cream cheese in small pieces, stirring until fully melted and incorporated.
5. Stir in heavy cream and lime juice. Season with salt and pepper to taste.
6. Ladle into bowls and serve with desired toppings.

How to Know It's Done

Cook's Notes

• For a thicker chili, use an immersion blender to briefly pulse a portion of the soup before adding the cream cheese. This thickens the base without changing the flavor.