White Chicken Chili with Rotisserie Chicken

This White Chicken Chili with Rotisserie Chicken is one of my top five soups, and it’s always in my dinner rotation. I also love that it works any time of year. It’s hearty and creamy enough for the colder months, but light enough to fit right into our spring and summer meal plans, too.

Making it is super easy! Everything simmers in one pot: chopped rotisserie chicken, onion, garlic, mild green chiles, cumin, oregano and great northern beans in chicken broth. My trick is mashing one can of beans and stirring it in, so the broth turns thick and creamy with no heavy cream or cream cheese. A squeeze of lime, Monterey Jack and fresh cilantro finish each bowl.

Why My Family Loves It

We always set a big bag of tortilla chips on the table, because my family loves dipping them right into their bowls. My son tops his with loads of diced avocado, so much that you can barely see the chili underneath. With all those toppings, everyone gets a bowl that's just the way they like it.

However, I love it for a different reason. Since the chicken is already cooked, dinner is mostly pantry staples and one pot on the stove top. It's my favorite way to use leftover rotisserie chicken on busy weeknights.

Ingredients You'll Need

• Rotisserie chicken: I chop up a store-bought rotisserie chicken. It's tender, already seasoned and saves me so much time.
• Onion and garlic: A chopped onion and two cloves of fresh garlic, softened in a little olive oil, build the flavor.
• Chicken broth: This is the base of the chili. Chicken stock or homemade chicken broth also works.
• Diced green chiles: Two small cans add that classic white chili flavor without much heat.
• Ground cumin and dried oregano: Warm and earthy. With salt and black pepper, that's all the seasoning you need.
• Great northern beans: Three cans, drained and rinsed. Two go in whole and one gets mashed to thicken the broth.
• Fresh lime juice: Optional, but a little squeeze brightens the whole pot.
• Monterey Jack and fresh cilantro: For topping each bowl. The cheese melts right into the hot chili.

How to Make White Chicken Chili with Rotisserie Chicken

Step one: Heat the olive oil in a Dutch oven over low heat. I use a 4-quart pot. Add the chopped onion and saute until tender, about 5 minutes. Then add the minced garlic and cook for another minute.

Step two: Pour in the chicken broth. Add the green chiles, cumin, oregano, salt, pepper and 2 cans of the beans.

Step three: Mash the last can of beans with a fork or potato masher until smooth. I use a fork. Stir the mashed beans into the pot until blended, then stir in the chopped rotisserie chicken.

Step four: Bring the chili to a boil. Next, turn the heat to low, cover and simmer for 20 minutes. Stir in the fresh lime juice.

Step five: Finally, ladle it into bowls and top each one with Monterey Jack cheese and cilantro.

My Best Tips

• Mash the beans well: The smoother the mashed beans, the creamier the broth. Those pureed beans give it a creamy texture without any extra steps.
• Keep it at a gentle simmer: Keep the heat low and the lid on. Otherwise, the broth cooks down too much.
• Taste before you serve: Because rotisserie chickens and broths vary in saltiness, add more salt at the end only if it needs it.
• Don't skip the lime: Even though it's a small thing, it wakes up all the flavors.
• Add the cheese to each bowl: Top bowls instead of stirring cheese into the pot. Leftovers reheat better, and everyone can add as much as they like.

Substitutions and Variations

• Other cooked chicken: Any leftover chicken works, and so does leftover turkey after Thanksgiving. Drained canned chicken works in a pinch.
• Other white beans: Cannellini beans (white kidney beans) or navy beans work in place of great northern beans.
• Add corn: If your family likes corn in their chili, stir in a cup of frozen corn with the beans.
• More veggies: Saute a chopped green bell pepper along with the onion.
• Turn up the spice level: Add a diced jalapeno pepper, a pinch of cayenne pepper or a few dashes of hot sauce. Pepper jack cheese on top works, too.
• Dairy-free: The creamy broth comes from beans, not dairy, so just skip the cheese and check the label on your rotisserie chicken.
• Extra cheesy: If you want cream cheese and bacon, try my Jalapeño Popper White Chicken Chili.

Want a chili you can start in the morning? My Crock Pot White Chicken Chili is its own recipe. It starts with raw chicken breasts and cooks in the slow cooker all day.

What to Serve with White Chicken Chili

In our house, crunchy tortilla chips are a must for dipping. Here are a few other sides we love with it:

• Easy Buttermilk Cornbread
• Honey Butter Rolls
• Baked Tortilla Strips for sprinkling on top
• A simple green salad

How to Store Leftovers

Room temperature: Don't leave the chili out for more than 2 hours. Refrigerate leftovers within that window.

Refrigerator: Store it in an airtight container for 3 to 4 days. It tastes even better the next day.

Freezer: Freeze it without the toppings in a freezer-safe container for 2 to 3 months for the best quality.

Reheating: Thaw frozen chili overnight in the fridge. Warm it in a pot over medium heat or in the microwave until it's steaming hot all the way through (165°F). Since the mashed beans keep thickening as it sits, add a splash of broth if needed.

White Chicken Chili FAQs

How do you thicken white chicken chili?

Mash some of the beans. In fact, that's what this recipe does with one of the cans of beans, and it makes the broth creamy without flour or cornstarch. If yours still seems thin, mash a few more beans against the side of the pot and let it simmer uncovered for a few minutes.

Is this chili spicy?

Not really. Diced green chiles are mild, so it has plenty of flavor without much heat. If you like more heat, see the spicy ideas in Substitutions and Variations above.

Do I need a white chicken chili seasoning mix?

No. Ground cumin, dried oregano, salt and pepper, plus the green chiles, give it all the flavor it needs. You probably already have them in your spice cabinet.

What are the best toppings for white chicken chili?

We love Monterey Jack, cilantro, diced avocado and tortilla chips. Also, a dollop of sour cream, sliced green onions and an extra lime wedge are great. Set out your favorite toppings and let everyone build their own bowl.

Next time you pick up a rotisserie chicken at the store, add a few cans of beans and green chiles to your cart. This White Chicken Chili with Rotisserie Chicken is the easiest way I know to turn it into a cozy pot of dinner. Then set out the chips and toppings, and let the whole family dig in!

More Easy Chili Recipes

• Ground Chicken Chili
• Clean Eating Turkey Chili
• Ground Pork Chili
• Crock Pot White Chicken Chili