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Rotisserie White Chicken Chili

Creamy white chicken chili with shredded chicken beans and corn close up
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This hearty chili uses a rotisserie chicken for maximum flavor with minimal effort. It's a creamy, comforting one-pot meal that's perfect for busy nights and feeds a crowd economically.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 (15.5 oz) cans Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 rotisserie chicken, skin removed, meat shredded (about 4-5 cups)
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup frozen corn kernels
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For serving: fresh cilantro, shredded cheese, tortilla chips, diced avocado, sour cream

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and cook for 5-6 minutes until soft. Stir in garlic, green chiles, cumin, oregano, and cayenne. Cook for 1 minute until fragrant.
  2. Add the drained beans and chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 10 minutes.
  3. Stir in the shredded chicken, cubed cream cheese, and frozen corn. Simmer for 8-10 minutes, stirring frequently, until the cream cheese is fully melted and incorporated.
  4. Remove pot from heat. Stir in the lime juice. Taste and season generously with salt and black pepper. Serve with desired toppings.

Notes

Let cream cheese soften before adding to prevent clumping. For a slow cooker method, saute aromatics first, then add all ingredients except cream cheese and corn to the cooker. Cook on LOW 4-5 hours or HIGH 2-3 hours. Stir in cream cheese and corn in the last 30 minutes. Leftovers freeze well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/rotisserie-white-chicken-chili/