White Chili W Rotisserie Chicken
Cozy up with a bowl of creamy, flavorful comfort food by making this White Chili with Rotisserie Chicken! Perfect for busy weeknights, this hearty recipe combines tender, shredded rotisserie chicken with Great Northern beans, green chilies, and a fragrant mix of spices like cumin, oregano, and coriander. A touch of heavy cream adds richness, while optional toppings like fresh cilantro, Monterey Jack cheese, and a squeeze of lime take the dish to the next level. Ready in just 45 minutes, this one-pot meal balances hearty and zesty flavors, making it a satisfying and crowd-pleasing option for family dinners. Pair with warm bread or tortilla chips for the ultimate comforting feast!
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Recipe Information
Ingredients
- 4 cups Rotisserie chicken (shredded, skin removed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 4-ounce cans Green chilies (diced, canned)
- 3 15-ounce cans Great Northern beans (drained and rinsed)
- 6 cups Chicken broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground coriander
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Heavy cream
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 0.5 cup Shredded Monterey Jack cheese (optional for serving)
- 1 whole Fresh lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the canned green chilies, shredded rotisserie chicken, Great Northern beans, and chicken broth to the pot. Stir to combine.
Season with ground cumin, dried oregano, ground coriander, cayenne pepper, salt, and black pepper. Stir well to distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes, stirring occasionally to allow the flavors to meld.
Stir in the heavy cream and cook for an additional 5 minutes to warm through.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with chopped fresh cilantro, shredded Monterey Jack cheese, and a squeeze of lime if desired.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 12296 mg | 535% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.7 g | ||
| Protein | 344.5 g | 689% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 937 mg | 72% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5101 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
