Description
A quick, one-pot creamy white chicken chili made with rotisserie chicken, white beans, and cream cheese. Ready in 30 minutes, this comforting dish is budget-friendly, customizable in heat level, and perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups shredded rotisserie chicken (or raw chicken, seared and shredded)
- 2 cans (15oz each) white beans (Cannellini or Great Northern), rinsed and drained
- 4 cups low-sodium chicken broth
- 8 oz block cream cheese, softened to room temperature
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (4oz) diced green chiles, drained
- 3–4 stalks green onions, sliced
- Salt and black pepper to taste
- Optional toppings: Jalapeños, shredded cheese (Pepper Jack or Cheddar), fresh cilantro, lime wedges, corn, tortilla chips
Instructions
- Prep ingredients: Dice onion, mince garlic, slice green onions, and shred chicken. Measure spices.
- Heat butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Stir in cumin, chili powder, salt, and pepper. Cook for 30 seconds to toast the spices.
- Add shredded chicken and green chiles (with liquid). Stir to coat and simmer for 1 minute.
- Pour in chicken broth and add rinsed white beans. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes to thicken.
- Using an immersion blender, blend about half of the chili directly in the pot to create a creamy base while leaving some chunks.
- Reduce heat to low. Add cubed softened cream cheese and stir constantly until completely melted and incorporated (2-3 minutes).
- Taste and adjust salt and pepper. Serve immediately topped with cheese, cilantro, jalapeños, and lime.
Notes
For best results, use low-sodium broth to control saltiness. Ensure cream cheese is softened to room temperature to prevent lumps. If the chili is too thick, add more broth; if too thin, simmer longer or mash some beans. The flavors improve overnight, making it great for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5
- Calories: 380
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 5
- Protein: 28
Keywords: white chicken chili, creamy chili, 30 minute dinner, rotisserie chicken recipes, one pot meals, comfort food, easy weeknight dinner, gluten-free chili