With the help of a store-bought rotisserie chicken (or leftover cooked chicken), this creamy and comforting White Chicken Chili is on the table in under 45 minutes. It’s a go-to weeknight dinner the whole family will love!
Nothing beats a big bowl of this flavorful chili, especially on a cold day. Loaded with chicken, white beans, corn and a zesty blend of seasonings, it’s a delicious variation to traditional classic chili. Serve it with cornbread for a satisfying meal!
White Chicken Chili Ingredients
- Beans – I typically use canned great northern beans, but white kidney beans can be substituted.
- Chicken – this chili is loaded with it! I use four cups of cooked shredded chicken, which is about the equivalent of what you will yield with a whole rotisserie chicken (skin removed).
- Diced green chiles – I use mild, but feel free to use hot if your taste buds are up for it!
- Frozen corn – no need to thaw.
- Seasonings – feel free to adjust to your personal taste.
How do you thicken white chicken chili?
I puree one cup of the beans, use a simple cornstarch slurry and add heavy cream to make this chili thick and creamy.
How to Make It
Following is a very brief overview of how to prepare; please see recipe card for full detailed directions.
- Puree one cup of the beans (that have been rinsed and drained) in a food processor and set aside. If you don’t have a food processor, you can mash the beans with a potato masher or a fork in a bowl, or omit this step entirely (your chili won’t be quite as thick).
- Cook onion and garlic in olive oil in a Dutch oven or soup pot. Add seasonings.
- Add broth, pureed beans and green chiles. Stir to combine and simmer for 10 minutes.
- Add a cornstarch slurry, whole beans, chicken, corn, heavy cream and lime juice. Give it a stir and cook for an additional 10 minutes, or until heated through.
Topping Ideas
- Shredded cheese
- Sliced jalapeños
- Sliced green onions
- Tortilla chips
- Sour cream
- Sliced avocado
Enjoy!
More Easy Dinner Ideas Using Cooked Chicken
White Chicken Chili
This creamy and comforting chili is on the table in less than 45 minutes!
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Servings: 6
Ingredients
- 3 (15.5 ounce) cans great northern beans rinsed and drained
- 4 cups chicken broth divided, low sodium
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- pinch cayenne pepper
- 1 (4 ounce) can chopped green chiles mild
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- ½ cup heavy cream
- 4 cups fully cooked shredded chicken skin removed
- 1 cup frozen corn no need to thaw
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro loosely packed
Instructions
- Rinse and drain beans in a colander. Transfer 1 cup of the beans to a food processor*. Pour in ¼ cup of the chicken broth, cover and pulse until beans are smooth. Set aside pureed and whole beans.
- Heat olive oil in a 6 quart Dutch oven or soup pot over medium high heat. Add onions and cook for 3 to 4 minutes, or until softened, stirring frequently. Add garlic and cook (while stirring) for an additional minute.
- Add cumin, chili powder, paprika, oregano and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add remaining chicken broth, pureed beans and green chiles. Stir to combine. Bring just to a boil, then reduce heat as necessary to maintain a gentle simmer (medium low). Simmer for 10 minutes (uncovered). During the last few minutes of simmering, prepare the cornstarch slurry by whisking together cornstarch and water in a small bowl.
- Pour in cornstarch slurry and stir to combine. Add heavy cream, whole beans, shredded chicken, corn and lime juice. Stir to combine. Cook for an additional 10 minutes, or until heated through (stirring occasionally).
- Sprinkle with chopped fresh cilantro when serving and top with your favorite toppings.
Notes
- This recipe yields approximately 10 cups.
- *If you don’t have a food processor, mash beans in a bowl with a potato masher or fork until they are a pasty consistency. This step can also be skipped, but chili won’t be as thick.
- Feel free to adjust seasonings to your personal taste.
- Refrigerate in an airtight container for up to 3 to 4 days.
Nutrition
Calories: 586kcal | Carbohydrates: 62g | Protein: 42g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 744mg | Potassium: 1273mg | Fiber: 12g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 26mg | Calcium: 168mg | Iron: 6mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published October 2013. Updated with new photographs, new text, recipe revised and republished January 2021.
Hi there! I was wondering if I could use an immersion blender on the beans at the end so it has the consistency I want? Has anyone tried that?
Hi Martha – I’ve never personally tried that with this recipe so I can’t say with 100% certainty how it will turn out. If you try it, exercise caution to prevent splattering since it will be hot. I hope you enjoy it!
Thanks for getting back to me I made it using the lemon and parsley and one nice addition was some parmigiana cheese Also I made your shrimp scampi pizza and it was the best pizza I ever ate ❤️ Thank you and look forward to gaining more weight with your great recipes lol
Is the nutrition facts for the whole recipe? And can I use lemon juice and parsley? Thanks love your recipes
Hi Walter, thank you so much! The nutrition facts are per serving (6 servings) and are just a general guideline. Lemon juice is a good substitute for lime juice, and parsley would be fine in place of cilantro if you don’t care for it (or you can omit it). I hope you enjoy it!
Made this last night and we absolutely loved it!!!!!! Your recipes are the best – many thanks!
Thank you so much, Betty – So happy you loved it! 🙂
Love it!
I will make this tomorrow!
Thank You!
Mona.
Hey Mona, thanks so much… hope you enjoy it! 🙂