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With the help of a store-bought rotisserie chicken, this comforting and zesty White Chicken Chili is on the table in 30 minutes!
I had half of a huge rotisserie chicken leftover from the pot of Cajun Chicken Stew I made this week so this quick and easy chili was in order. It’s packed with zesty southwestern flavors that is totally customizable to your personal taste.
Any kind of soup, stew or chili is always comforting to me and I love it year-round.
- Shredded cheese
- Sliced jalapeños
- Green onions
- Crushed tortilla chips
- Corn chips
- Sour cream
- Sliced avocado
- Chopped fresh cilantro
With the help of a store-bought rotisserie chicken, this zesty and comforting chili is on the table in 30 minutes!
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 3 (15.5 ounce) cans Great Northern Beans, drained and rinsed
- 4 cups fully cooked shredded rotisserie chicken
- 4 cups chicken broth
- 1/4 cup lime juice
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro
- Toppings of your choice
- In a large bowl, mash half of the beans with a potato masher or a large fork until beans are a pasty consistency. Set aside.
- Heat olive oil in a large dutch oven or soup pot over medium high heat. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, stirring constantly (about 3 minutes).
- Add cumin, chili powder, paprika and sauté for an additional minute, stirring constantly.
- Add chicken broth and lime juice. Bring to a gentle boil.
- Add beans, bean paste and chicken. Stir well to combine and bring back to a gentle boil. Season with desired amounts of salt and pepper. Reduce heat to maintain a gentle simmer and cook for 15 minutes.
- Top with fresh chopped cilantro and additional desired toppings.
- Category: Soup
- Method: Boil
- Cuisine: Mexican
Keywords: easy white chicken chili
Adapted from Food Network
Originally published October 1, 2013. Updated with new photographs and text February 9, 2017.