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White Bean Chicken Chili, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 20 minutes
Total Time 40 minutes
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.