Made with tender chicken, hearty beans, and a creamy broth, this white rotisserie chicken chili is a real dinner winner! Load it up with your favorite toppings and serve it with cornbread for a delicious and satisfying weeknight meal.
If you love hearty, nourishing meals, try our red chicken chili, Chick-fil-A chicken noodle soup, and creamy potato soup next!
White chicken chili with rotisserie chicken
This is truly the best white rotisserie chicken chili and a welcome change from the more traditional beef chilies.
You’ll love how the tender chicken, hearty white beans, a bit of cream cheese, zesty lime juice, and aromatic seasonings blend together.
And it gets even better when you pile on your favorite toppings, like crunchy tortilla chips, avocado slices, melty cheese, and fresh cilantro.
This white chicken chili is one of my favorites to make because it’s so easy and quick to cook – especially for busy weeknights.
White chili is the perfect way to cozy up on a cold day. But the recipe is so good that you want to make it year-round, even as it warms up outside.
☰ Table of Contents
Rotisserie Chicken Chili Ingredients
Let’s chat about the ingredients in this rotisserie white chicken chili. See the recipe card below for exact quantities.
- Rotisserie chicken: I prefer rotisserie chicken because it’s easy, convenient, and flavorful. You can also use leftover roasted chicken, breasts, or thighs. Either way, be sure to shred the chicken. This article from Southern Living shows how to shred a rotisserie chicken.
- Olive oil to sauté the onion and garlic.
- Onion: Any type of onion is fine. I usually use a white or yellow onion.
- Garlic: Finely mince your garlic or use garlic powder.
- Canned cannellini beans: Rinse and drain them well before use.
- Corn: Fresh, frozen, or canned corn is fine.
- Canned green chilies: Some chili varieties can become hotter as they cook, so I recommend mild green chilies unless you enjoy heat.
- Cream cheese adds rich creaminess to the chili. If you prefer a lighter chili, use low-fat cream cheese or Neufchatel cheese.
- Chicken broth: I prefer low-sodium chicken broth to control the amount of salt, but regular chicken broth will work, too.
- Seasonings: Cumin, paprika, dried oregano, salt, and pepper infuse this chili with lots of bold flavors.
- Lime juice adds a tangy flavor. Be sure to use fresh lime juice, not the bottled stuff.
- Fresh cilantro is a nice contrast to the creamy chili.
How to make rotisserie chicken chili
See how to make white chicken chili using rotisserie chicken step-by-step:
1. Saute aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and sauté for 3 to 4 minutes, until softened.
- Add the garlic and cook for 30 seconds longer.
2. Simmer broth
- Pour the chicken broth into the pot and add the seasonings (green chilies, cayenne pepper, oregano, coriander, cumin, paprika, salt, and pepper).
- Bring the broth to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
3. Puree beans
- Place 1 cup of rinsed beans into a blender or food processor.
- Add 1/2 cup of warm broth and puree until smooth.
4. Cook chili
- Add the puree beans, whole beans, corn kernels, and cream cheese to the pot and stir well.
- Cook for 5 to 10 minutes, or until the cream cheese has melted.
5. Add chicken
- Stir the shredded rotisserie chicken, lime juice, and cilantro into the chili and cook for 5 more minutes.
Topping ideas
White rotisserie chicken chili is super creamy and delicious, just begging for tasty toppings! Here are some chicken chili topping ideas to take it to the next level:
- Grated cheese (like cheddar, Monterey Jack, or mozzarella cheese)
- Sliced jalapeno peppers
- Tortilla chips, Fritos, or other corn chips
- Avocado slices
- Lime wedges
- Sour cream
- Greek yogurt
- Diced bell peppers
- Fresh cilantro or parsley
- Sliced green onion
Serving suggestions
What should you serve with a hot bowl of white rotisserie chicken chili? The possibilities are endless!
I love serving this creamy white chili with our all-time favorite cheddar jalapeno cornbread, which has the perfect amount of spicy and cheesy.
Bisquick cornbread, tortilla chips, salsa, guacamole, or a crisp green salad go well on the side.
Tips for the best rotisserie chicken chili
- Pureed beans: Pureeing some of the beans helps to make this rotisserie chicken chili extra creamy without thickening with flour or adding too much dairy. If you prefer to skip this step, you can add the whole beans – just note that the texture will be slightly different.
- Simmer the pot uncovered: To get that thick, creamy texture, be sure to simmer the pot uncovered on the stovetop. This allows the steam to escape, thickening the chili as it cooks.
- Load up on the toppings: Go all out when it comes to garnishing and dressing up your easy white chicken chili with rotisserie chicken. See my suggestions above!
Variations
- Beans: You can use any light-colored beans in this chicken chili recipe. Cannellini beans, great northern beans, navy beans, white beans, or pinto beans are good options.
- Protein: You can easily turn this recipe into a white turkey chili or a beef chili by swapping in the meat of your choice.
- Seasonings: If you want to prepare this white chicken chili with different spices and seasonings, go for it. Red pepper flakes, cayenne pepper, a sprinkle of cinnamon, dried thyme, or a package of chili seasoning mix are great.
- Make it spicy: As written, this white chicken chili isn’t too spicy. If you like a kick in your bowl, add 1 tsp cayenne pepper, use hot green chilies, or serve it with a side of jalapenos or hot sauce.
- Omit the cream cheese: If you prefer a lighter chicken chili, feel free to skip the cream cheese. The chili will have a thinner consistency but still taste delicious.
Store & reheat
How to store white rotisserie chicken chili
Store leftover chili in an airtight container in the refrigerator and consume it within 3 to 4 days.
Reheat rotisserie chicken chili
Warm up leftovers in a pot over medium heat on the stovetop or zap individual portions in the microwave until heated through.
Can you freeze white chicken chili?
I don’t recommend freezing the finished chili because dishes with dairy don’t freeze well. The cream cheese can separate and become grainy.
If you want to freeze the chili, prepare the recipe according to the instructions, but omit the cream cheese.
Then, freeze the cooled chili in a freezer-friendly container for up to 3 months.
When it’s time to eat, let it thaw in the fridge overnight.
Reheat over medium heat and stir in the cream cheese during the final 5 minutes of reheating.
Rotisserie Chicken Chili Recipe
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Made with tender chicken, hearty beans, and a creamy broth, this white rotisserie chicken chili is a real dinner winner! Load it up with your favorite toppings and serve it with cornbread for a delicious and satisfying weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 yellow or white onion, diced
- 2 garlic cloves, finely minced
- 2 (14.5 oz / 410 g) cans low-sodium chicken broth
- 1 (7 oz / 200 g) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- salt and freshly ground black pepper, to taste
- 8 oz / 225 g cream cheese, cut into cubes
- 1 1/4 cups / 200 g / 7 oz frozen or fresh corn
- 2 (15 oz / 425 g) cans cannellini beans
- 3 cups / 375 g / 13.2 oz shredded cooked rotisserie
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
Instructions
- Sauté aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds longer.
- Simmer broth. Pour the chicken broth into the pot and add the seasonings (green chilies, cayenne pepper, oregano, coriander, cumin, paprika, salt, and pepper). Bring the broth to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
- Puree beans. Place 1 cup of rinsed beans into a blender or food processor. Add 1/2 cup of warm broth and puree until smooth.
- Cook chili. Add the puree beans, whole beans, corn kernels, and cream cheese to the pot and stir well. Cook for 5 to 10 minutes, or until the cream cheese has melted.
- Add chicken. Stir the shredded rotisserie chicken, lime juice, and cilantro into the chili and cook for 5 more minutes.
- Serve. Ladle the white chicken chili into bowls. Add a squeeze of lime juice to each serving and garnish with shredded cheese, avocado slices, tortilla chips, and more cilantro if desired. Enjoy!
Notes
Tips
- Pureed beans: Pureeing some of the beans helps to make this rotisserie chicken chili extra creamy without thickening with flour or adding too much dairy. If you prefer to skip this step, you can add the whole beans – just note that the texture will be slightly different.
- Simmer the pot uncovered: To get that thick, creamy texture, be sure to simmer the pot uncovered on the stovetop. This allows the steam to escape, thickening the chili as it cooks.
- Load up on the toppings: Go all out when it comes to garnishing and dressing up your easy white chicken chili with rotisserie chicken. See my suggestions above!
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 266Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 184mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 8g
FAQ
What is the best chicken for white chicken chili?
I love using a store-bought rotisserie chicken for a couple of reasons:
Time: Using a rotisserie chicken is a clever shortcut for an easy, quick prep chicken chili.
Flavor: A rotisserie chicken is perfectly seasoned and moist, and will contribute to the delicious flavor of the chili.
Moisture: Since rotisserie chicken is already cooked, it will stay moist, juicy, and tender. You can stir it in at the end and avoid a dry, overcooked chicken.
Can I make this recipe with chicken breast or thighs?
Of course, you can also cook your own chicken for this recipe if you prefer. You need 1.5 lbs. of raw, boneless, skinless chicken breast or thighs.
Boil the chicken breasts/thighs in broth or water for 15 minutes, then shred or dice it and use in the recipe.
It’s also possible to boil the chicken in the chili itself. Once cooked, remove the meat from the pot, shred it, and stir it back in at the end.
Can I make rotisserie chicken chili in a slow cooker or Crockpot?
Yes, you can prepare this rotisserie chicken chili recipe in a slow cooker or Crockpot. Here is how to do it:
Finely mince the onion and sauté them with the garlic before adding them to the slow cooker so they don’t end up crunchy.
Add the shredded rotisserie chicken, sautéed onion, pureed bean mixture, and other ingredients (except the cilantro and lime juice) into the slow cooker.
Put the lid on and cook on high for 30 to 45 minutes or low for 1.5 hours.
Stir in the lime juice and garnish with fresh cilantro. Enjoy!
What makes rotisserie chicken chili so good?
This creamy rotisserie white chicken chili is the perfect weeknight dinner! It’s filled with mouthwatering flavors and delicious textures. Here’s why you’ll love it:
Easy: Using a rotisserie chicken cuts back on the prep time. And from there, you essentially cook everything in one pot and have a delicious family meal in no time!
Quick: This stovetop chicken chili comes together in less than an hour, making it perfect for those busy nights when you don’t have time to stand in the kitchen all day.
Make-ahead: White rotisserie chicken chili is a great make-ahead meal. I like to cook up a batch on a Sunday afternoon, stash it in the fridge, and then reheat a pot during the week. Super convenient!
Satisfying: Tender chicken, hearty beans, zingy chilies, and savory seasonings combine into one delicious, wholesome bowl of white chicken chili with rotisserie chicken.
