Creamy White Chicken Chili (with Rotisserie Chicken)
A thick, creamy white chicken chili with rotisserie chicken, great northern beans, sweet peppers, green chiles, and fresh corn. A warm and comforting one-pot meal.
Servings 8
Calories 439kcal
Equipment
- 5 1/2-quart or larger Dutch oven or heavy soup pot
- potato masher
Ingredients
- 45 ounces great northern beans , drained and rinsed
- 4 cups chicken broth , low-sodium
- 1 tablespoon olive oil
- 1 large yellow onion , diced
- 2 medium sweet bell peppers or poblano peppers , seeded and diced
- 1 jalapeño , seeded and minced (optional, for a little heat)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 4 oz. can mild green chiles chopped and with juice
- 1/2 teaspoon salt plus more to taste if needed
- 4 cups cooked chicken , skin removed and shredded
- 1 1/2 cups corn , use fresh from about 2 ears or frozen corn
- 4 ounces cream cheese , softened
- 2 tablespoons lime juice (about 1 lime)
- 1/4 cup fresh cilantro
- Optional toppings: shredded cheddar, sour cream, sliced green onion, cilantro, crushed tortilla chips
Instructions
- In a bowl, mash 1/3 of the beans with 1/4 of the broth using a potato masher until mostly smooth. Set aside.
- Heat the oil in a Dutch oven over medium heat. Add the onion, peppers, and jalapeño (if using) and cook 5 to 6 minutes, stirring occasionally, until soft.
- Stir in the garlic, cumin, oregano, and chili powder and cook 1 minute, until fragrant.
- Add the remaining broth, the mashed beans, the remaining whole beans, the green chiles with their juice, and salt. Bring to a boil, then reduce the heat and simmer uncovered about 20 minutes, stirring and scraping the bottom often.
- Stir in the chicken and corn and simmer about 5 minutes, until heated through.
- Turn off the heat. Stir in the cream cheese until melted, then stir in the lime juice and cilantro.
- Taste and add more salt only if needed. Thin with a splash of broth if desired. Serve with your favorite toppings.
Notes
- Peppers and heat: Made with sweet bell peppers and no jalapeño, the chili is very mild. Poblanos add an earthier chile flavor. For more heat, add the jalapeño with some seeds, use hot green chiles, or add a pinch of cayenne with the spices.
- Salt: The rotisserie chicken, beans, and green chiles all add salt. When tested, it needed no salt beyond what was added in step 4.
- Blender option: Instead of mashing, you can blend some of the beans with the broth until smooth.
- Raw chicken: Add 1 1/2 pounds whole boneless, skinless thighs or breasts with the broth in step 4. Simmer covered until they reach 165°F, about 20 to 25 minutes, then shred and return to the pot with the corn.
- Slow cooker: Do steps 1 through 3 on the stove, then transfer to a slow cooker with the ingredients in step 4. Cook on LOW 4 to 6 hours or HIGH 2 to 3 hours. Add the chicken and corn for the last 30 minutes, then turn off and finish with step 6.
- Gluten free: Naturally gluten free if your broth, rotisserie chicken, and spices are. Check the labels.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. It thickens as it sits.
- Reheating: Warm on the stove over medium-low or in the microwave, stirring often and adding broth until it reaches the consistency you like. Don't let it boil. Taste and adjust the salt.
Nutrition
Calories: 439kcal | Carbohydrates: 47g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 320mg | Potassium: 1089mg | Fiber: 13g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 61mg | Calcium: 156mg | Iron: 5mg
