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White Chicken Chili

This is a quick and easy white chicken chili using rotisserie chicken and white beans. Aromatic vegetables and spices simmer with chicken broth and lime juice, creating a comforting and flavorful dish thickened by partially mashed beans. It's finished with cilantro and served with classic chili toppings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4473 kcal

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Potato Masher For mashing half the beans
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 14.5-ounce cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper minced
  • 2 medium poblano peppers chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes juiced, plus lime wedges, for serving
  • 1 rotisserie chicken skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream for topping
  • Tortilla chips coarsely crushed, for topping

Instructions
 

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

Mashing half the beans provides a creamy texture and helps thicken the chili naturally. Toasting the dried spices for a minute before adding the liquid significantly enhances their flavor depth. Adjust the heat level by controlling the amount of jalapeno seeds and ribs you include. Using pre-cooked rotisserie chicken makes this dish incredibly fast, but leftover cooked chicken or even poached chicken breast can be substituted. Don't skip the toppings; they add essential contrast in texture and temperature.