Go Back

Rotisserie Chicken Chili

Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2923.6 kcal

Equipment

  • 1 Large Skillet or Sauté Pan
  • 1 Potato Masher
  • 1 Slow Cooker
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 3 15 ounce cans great Northern beans, divided
  • 2 15 ounce cans chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 1 4 ounce can diced green chiles
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 cup shredded Monterey Jack cheese or more to taste

Instructions
 

  • Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
  • Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
  • Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

Notes

For enhanced flavor, consider briefly browning fresh chicken thighs before shredding as an alternative to rotisserie, adding a deeper savory base. Thoroughly sautéing the onions and garlic is paramount for aromatic complexity. The initial mashing of beans is critical for naturally thickening the chili and contributing to its creamy texture, so don't skip this step. Taste and adjust the cayenne pepper to achieve your desired spice level. To further elevate the dish, a pinch of smoked paprika can introduce a subtle smokiness. Serve with a variety of garnishes like fresh cilantro, diced avocado, a squeeze of lime, or a dollop of Greek yogurt for brightness and acidity. Monitor thickness during slow cooking; if too thin, remove the lid for the last hour to reduce; if too thick, add a splash more broth.