Description

This easy White Chicken Chili recipe is a flavorful, creamy, and hearty dish perfect for cozy nights. Featuring shredded rotisserie chicken, white and pinto beans, fire-roasted green chilies, and a blend of spices, it’s enhanced with cream cheese for rich creaminess and finished with vibrant toppings like cheddar, cilantro, and avocado. Quick to prepare on the stovetop, it also adapts well for slow cooking and freezes beautifully for meal prep.

Ingredients

Scale

Chili Base

3 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced (about 1 tablespoon)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 (1-ounce) package dry Ranch seasoning
1 (10-ounce) can Rotel (or diced tomatoes with chilies)
1 (7-ounce) can diced green chilies (fire roasted preferred)
1 (14-ounce) can white beans (navy or cannellini), drained
1 (14-ounce) can pinto beans, drained
2 1/2 cups shredded rotisserie chicken (about 12 ounces)
3 cups water
1 tablespoon Better Than Bouillon Chicken Base
1 (8-ounce) package cream cheese, softened (low fat optional)
1 1/2 cups frozen corn (or canned corn, drained)

Toppings (Optional)

Shredded cheddar cheese
Sour cream
Cilantro
Lime wedges
Avocado slices
Jalapeno slices
Green onions
Crushed tortilla chips

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Instructions

Prep veggies and spices: Chop the onion and mince the garlic. Combine kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and dry Ranch seasoning in a small bowl. Shred the rotisserie chicken and soften cream cheese for easy incorporation.
Heat oil: Place a large pot or stockpot over medium-high heat and preheat for about 1 minute. Add olive oil; it should shimmer when hot.
Sauté onion: Add chopped onions to the hot oil and sauté for 3-5 minutes until translucent and soft.
Add garlic and spices: Lower heat to medium. Add minced garlic and spice mixture; continue sautéing for 2 minutes until garlic is fragrant and spices become toasty.
Add tomatoes and chilies: Pour in the Rotel and diced green chilies with their juices. Stir to combine with onions and spices.
Add beans: Drain white and pinto beans using a lid to strain liquid and add to the pot without rinsing. Stir to mix thoroughly.
Add chicken: Stir in shredded rotisserie chicken, using a mix of dark and light meat for best flavor.
Add broth and base: Turn heat to high. Add 3 cups water and chicken base. Optionally swirl chicken broth from the rotisserie container into the chili for extra flavor and stir well.
Add cream cheese: Cube softened cream cheese and add to the pot, stirring to evenly melt and thicken the chili.
Simmer: Bring chili to a rolling boil over high heat. Reduce to a simmer and cook for at least 5 minutes to let flavors meld, up to an hour if desired. Keep heat low enough to avoid excessive evaporation.
Add corn and finish: Stir in frozen or canned corn just before serving to maintain texture and sweetness.
Serve with toppings: Ladle chili into bowls and serve hot. Top with shredded cheddar, sour cream, cilantro, lime wedges, avocado, jalapeno, green onions, and crushed tortilla chips as preferred.
Store leftovers: Refrigerate leftovers in an airtight container for 3-5 days.
Freeze for later: Portion chili into ziplock bags and freeze up to 3 months. Thaw overnight in refrigerator and reheat gently on stove or microwave, adding water if necessary for consistency.
Slow cooker option: Combine all ingredients except chicken, corn, and cream cheese in slow cooker. (Optional: sauté onions, garlic, and spices first.) Cook on low for 5 hours or high for 3 hours. Add chicken, cream cheese, and corn last, cooking on low for an additional hour before serving.

Notes

Using rotisserie chicken adds great flavor and saves time.
If a spicier chili is preferred, add more crushed red pepper or diced jalapenos.
Low-fat cream cheese works fine to reduce fat content but full-fat gives richer flavor.
Do not over-simmer after adding cream cheese to prevent curdling; keep a gentle simmer.
For gluten-free version, confirm all seasoning packets are gluten-free.
To thicken chili, simmer uncovered for a few extra minutes to reduce liquid.
Leftovers often taste better as flavors meld overnight.
Substitute fresh diced tomatoes for Rotel if unavailable, adding extra green chilies for heat.