Can I use rotisserie chicken?

Absolutely. It is my favorite shortcut. Shred about 3 cups and add it during the last 10 minutes so it stays tender.

How can I make it thicker?

Blend a cup of the chili or a can of beans with a ladle of broth, then stir back in. It gives a creamy body without extra dairy.

Not unless you want it to be. Skip the jalapeño and use mild green chiles for a gentle, kid-friendly heat.

Can I double the recipe?

Yes. Use a larger pot and add a few extra minutes of simmer time. Season to taste at the end.

What beans work best?

Cannellini or great northern beans hold their shape and keep the broth silky. Pinto beans also work in a pinch.

White Chicken Chili Recipe for Busy Weeknights

Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive or avocado oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 medium jalapeño, seeded and minced, optional for heat; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon ground coriander, optional but lovely; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 4 cups low-sodium chicken broth; 2 cans mild diced green chiles, 4 ounces each; 2 cans cannellini or great northern beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 3 cups cooked shredded chicken, rotisserie works great; 4 ounces cream cheese, softened, or 1/2 cup plain Greek yogurt; 1/2 cup milk or half-and-half for extra creaminess, optional; Juice of 1 lime; Fresh cilantro for topping

Description

A creamy, zesty, high-protein white chicken chili that’s quick to make and perfect for busy weeknights.

Ingredients

Base Ingredients

1 tablespoon olive or avocado oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium jalapeño, seeded and minced, optional for heat
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground coriander, optional but lovely
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
2 cans mild diced green chiles, 4 ounces each
2 cans cannellini or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen
3 cups cooked shredded chicken, rotisserie works great
4 ounces cream cheese, softened, or 1/2 cup plain Greek yogurt
1/2 cup milk or half-and-half for extra creaminess, optional
Juice of 1 lime
Fresh cilantro for topping

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Instructions

Cooking Instructions

Heat the oil in a large pot over medium. Sauté onion with a pinch of salt until softened, about 4 to 5 minutes.
Add garlic and jalapeño, cook for 1 minute.
Stir in cumin, chili powder, oregano, coriander, salt, and pepper. Let the spices toast for about 30 seconds.
Pour in the broth and green chiles. Add 1 can of beans and the corn. Take the second can of beans and blend it with a ladle of hot broth until creamy, then stir that back in.
Add the shredded chicken. Simmer for 10 to 12 minutes to let everything blend together.
Turn heat to low. Stir in cream cheese until melted and smooth, or whisk in Greek yogurt off the heat for a lighter version. Add milk if desired.
Finish with lime juice and a handful of cilantro. Taste and adjust salt as needed.

Notes

For a healthier version, use Greek yogurt instead of cream cheese and skip the milk. For extra flavor, customize the spice level and add toppings like avocado, sour cream, or tortilla chips.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American