This White Chicken Chili is chock full of store bought rotisserie chicken, beans and all the big flavors a chili should have! 
Another tasty meal made with a store bought Rotisserie Chicken! Who needs to ever cook a chicken again?
I used a little of this recipe and a little of that recipe, to make, what I think, is a very easy but tasty chili. We ate half and put the rest in the freezer for one of those…’if I have to cook I’m going to kill someone’ nights. You have those right?
I used a mixture of fresh Poblano and canned roasted chili’s. Semi homemade I guess you could call this. You could add a Jalepeno or Anaheim chili. Just depends on the level of heat you want. I like mine medium- low so Poblano’s are perfect and I love the color!
I served this with baked corn bread (from a box ’cause I like me some Jiffy Corn Bread!).
Will be making this again and again!
Another favorite south of the border soup! Tortilla Soup
Ingredients
- 2 ounce cans white beans 14.5-
- 1 tablespoon canola oil
- 1 medium poblano peppers chopped
- 1 6 oz can chopped roasted Chili's
- 1 large onion chopped
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream and grated cheese for topping
Instructions
- Drain and rinse the canned white beans. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, and lime wedges
cecilia defranco says
HI there! How are you? Can I make this chili in the crock pot? Thanks!
Kathi Kirk says
Hi Cecilia! Yes, you can totally make this in the crock pot! I would use chicken thighs instead of breasts. They are much more slow cooker friendly. I’d throw everything in the pot. Raw chicken and all and when it’s done just remove the chicken, shred and return it to the pot!
Let me know if it works out for you!
cecilia says
Thanks Kathi I’ll let you know how it turns out.
cecilia says
This recipe was a HIT with the family Kathi! I did what you suggested and threw in raw chicken thighs with the rest of the ingredients into a crock pot and WaLA dinner was ready!! All that was left was a small bowl for lunch the next day. It was perfect, so delicious and easy!! Thank you for creating these recipes that are so satisfying!
xoxo
Kathi Kirk says
Yay, I’m so glad this worked for you! It’s such healthy chili too!
Take care Cecilia!
Molly says
We made this on Friday night and LOVED it! 🙂
sowmya says
Hearty and warm chili .. sounds really good for chilly weather.. beautiful clicks