Recipe: White Rotisserie Chicken Chili

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(Image credit: Brie Passano)

Making a big pot of chili, whether the classic beef-and-bean duo or a white chicken-based version, is often relegated to weekend work; simmering on a Sunday while you watch the game or go about your day. Here’s how to make it possible on a weeknight. Leaning on a few shortcuts, this is a white bean chicken chili that can be churned out in under 30 minutes.

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(Image credit: Brie Passano)

A Quicker Bowl of Chili

Chili comes in all shapes and sizes, and everyone has their favorite take, but this version is designed for busy weeknights. Relying on a couple boxes of store-bought broth, rotisserie chicken, canned beans, and frozen veggies means that it’s more a matter of simmering everything together than cooking each ingredient, and that saves time. Often these shortcut recipes choose time at the sacrifice of flavor, but that’s not the case when a mix of green chiles and spices are added in. To keep this feeling fresh, top the soup with sour cream, avocado, tortilla chips, and fresh cilantro.

41 Ratings

White Rotisserie Chicken Chili

Serves6 to 8

Ingredients

  • 2 tablespoons

    olive oil

  • 1

    large onion, diced

  • 2

    cloves garlic, minced

  • 6 cups

    (48 ounces) low-sodium chicken broth

  • Shredded meat from 1 (2-pound) plain rotisserie chicken (about 4 1/2 cups)

  • 2

    (15-ounce) cans white beans, drained and rinsed

  • 2

    (4-ounce) cans diced green chiles

  • 2 teaspoons

    ground cumin

  • 1 teaspoon

    dried oregano

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    ground cayenne pepper (optional)

  • 1 pound

    frozen corn kernels

  • Sour cream, diced avocado, crushed tortillas, and chopped fresh cilantro, for serving

Instructions

  1. In a large, 5-quart or larger Dutch oven, heat the oil over medium-high heat until shimmering. Add the onion and sauté until translucent and softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.

  2. Add the chicken broth, shredded chicken, white beans, green chiles, cumin, oregano, and salt. Bring to a boil, then reduce the heat to simmer gently, covered, for 20 minutes. Add the frozen corn and simmer until cooked through, about 1 minute. Season to taste with additional salt if needed. Garnish with sour cream, diced avocado, crushed tortillas, and cilantro.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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