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White Chicken Chili
4.9 from 1,266 votes

White Chicken Chili

White Chicken Chili blends shredded rotisserie chicken with white beans, corn, and a medley of peppers and spices in a broth-based chili. The mixture is simmered to develop savory flavor with a slightly soupy consistency, complemented by fresh lime juice and cilantro for brightness. This chili offers a lighter take on traditional chili with creamy beans and mild heat.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6
Calories: 465 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 White beans rinsed and drained, 15.5-ounce (439-g) cans
  • 4 cups chicken broth divided, low-sodium, (1 L
  • 2 tablespoons extra-virgin olive oil
  • 1 onion diced, large, yellow
  • 1 jalapeno pepper seeded and minced (see note
  • 2 poblano pepper seeded and diced (see note, medium
  • 4 garlic minced, cloves
  • 1 tablespoon cumin ground
  • 1½ teaspoons ground coriander
  • 1 teaspoon ancho chile powder
  • salt
  • 1 rotisserie chicken skin removed and shredded (about 4 cups
  • ¾ cup corn frozen
  • 1 tablespoon lime juice from one lime, plus more to taste, fresh
  • ¼ cup cilantro fresh, chopped
Optional For Serving
  • sour cream
  • tortilla chip crushed
  • cheddar cheese shredded; or pepper jack cheese
  • lime wedges

Instructions

    Cup of Yum
  1. In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
  2. Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
  4. Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
  5. Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
  6. Note: Nutrition info does not include optional toppings.
  7. Make-Ahead/Freezer-Friendly Instructions: Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.

Nutrition Information

Calories 465kcal (23%) Carbohydrates 40g (13%) Protein 32g (64%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 70mg (23%) Sodium 913mg (38%) Fiber 8g (32%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 465

% Daily Value*

Calories 465kcal 23%
Carbohydrates 40g 13%
Protein 32g 64%
Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 913mg 38%
Fiber 8g 32%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.