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white chicken chili with rotisserie chicken and cream cheese

White Chicken Chili with Rotisserie Chicken and Cream Cheese

This comforting white chicken chili is rich, creamy, and ready in under 30 minutes thanks to rotisserie chicken and cream cheese. A hearty bowl of flavor made with pantry staples that tastes like it simmered all day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine Southwestern
Servings 4 servings
Calories 410 kcal

Equipment

  • Large Pot
  • Blender or Fork (for bean mash)

Ingredients
  

Main Ingredients

  • 2 cups rotisserie chicken shredded
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 cans (4 oz each) diced green chiles
  • 2 cans (15 oz each) great northern beans drained and rinsed
  • 2.5 cups low-sodium chicken broth
  • 0.5 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 0.5 cup corn frozen or fresh
  • 4 oz cream cheese cubed
  • 0.5 lime juiced
  • Salt and freshly cracked black pepper to taste

Optional Toppings

  • Fresh cilantro, shredded cheese, avocado, tortilla chips

Instructions
 

  • Warm olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
  • Add chicken broth, green chiles, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to combine.
  • Drain and rinse beans. Puree or mash one ladleful with some broth until smooth. Return all beans and corn to the pot.
  • Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
  • Stir in shredded rotisserie chicken and let it warm through, about 2–3 minutes.
  • Reduce heat to low. Add cubed cream cheese and stir until fully melted and the chili is creamy. Add lime juice and adjust seasoning if needed.
  • Serve hot, topped with your choice of shredded cheese, avocado, cilantro, and crushed tortilla chips.

Notes

Use Greek yogurt instead of cream cheese for a lighter version. Pureeing some of the beans gives this chili a natural thickness without needing heavy cream. For a slow cooker version, cook on low for 4–5 hours and stir in cream cheese at the end.

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 9gCholesterol: 85mgSodium: 740mgPotassium: 680mgFiber: 7gSugar: 3gVitamin A: 480IUVitamin C: 18mgCalcium: 120mgIron: 2.5mg
Keyword chicken, Chili, Cream Cheese, Rotisserie Chicken
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