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White Chicken Chili

A creamy, comforting white chicken chili made with rotisserie chicken, green chiles, and white beans, perfect for weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb rotisserie chicken, diced (or 2 cups cooked shredded chicken) Swap with cooked turkey or leftover roast.
  • 3 tbsp all-purpose flour See tip for gluten-free option.
  • 4 tbsp unsalted butter Or olive oil for dairy-free.
  • 1 medium onion, diced
  • 4 cups chicken broth Low-sodium if preferred.
  • 8 oz green chiles Roasted or canned diced green chiles.
  • 8 oz cream cheese, cut into small cubes Use full-fat for best texture.
  • 1 cup frozen corn Fresh or canned drained.
  • 2 cans white beans, rinsed and drained (15 oz each) Cannellini or great northern.
Spices
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp paprika Smoked paprika adds depth.
  • 3 cloves garlic, minced (or 1 tsp garlic powder)

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium-high heat. Add the butter.
  2. Add the diced onion. Cook, stirring occasionally, until it begins to soften, about 5 minutes.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in the flour. Stir constantly and cook for 1 minute to remove the raw flour taste.
  5. Add the oregano, cumin, and paprika. Stir and cook another 30 seconds.
  6. Pour in the chicken broth, scraping any browned bits from the bottom.
  7. Add the rinsed white beans and the green chiles. Season with salt and pepper to taste.
  8. Bring the pot just to a boil, then lower the heat to medium-low and simmer for 15 minutes.
  9. Stir in the cream cheese cubes, frozen corn, and diced rotisserie chicken. Mix until the cream cheese melts and the soup is smooth.
  10. Simmer for 5–10 more minutes to heat through and meld flavors. Taste and adjust salt, pepper, or cumin.
  11. Serve hot with your preferred toppings.

Notes

For variations or dietary needs, consider using gluten-free flour, omit cream cheese for dairy-free, or add jalapeño for more heat. Can also serve over rice or in tortillas.