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White Chicken Chili

Updated: Nov 18, 2021

Sunday was the first snow of winter in Cleveland which means that it is officially #soupszn. Throw on your favorite flannel and lets get cookin ! Since I know you are already all up in your winter blues, I am giving you the expedited version, using rotisserie chicken! This one will take you 20 minutes MAX, and one pot.

Cook time: 20 minutes Servings: 8


  • 1.5 lbs/3 medium boneless and skinless chicken breasts or one entire rotisserie chicken from the grocery store (cooked)

  • 1 small onion diced

  • 2 garlic cloves minced

  • 1 tbsp. olive or avocado oil

  • 3 cups chicken bone broth

  • 2 x 15 oz cans Great Northern (Cannellini) beans drained and rinsed

  • 2 cups corn (or 2 cans)

  • 2 4 oz can diced green chiles

  • 1 tsp. cumin

  • 1/2 tsp. oregano

  • 1/2 tsp. chili powder

  • 1 tsp salt

  • Small bunch of cilantro finely chopped

  • 1/2 cup plain or Greek yogurt fat 2%+

  • Juice of 1 lime

  • Garnish/Eat with: Tortilla chips, avocado, more yogurt, limes, for serving


  1. Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.

  2. Add garlic and onion, sauté for 3 minutes, stirring occasionally.

  3. Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly.

  4. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili

  5. Add broth, mashed and whole beans, corn, green chiles and chicken. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes if you are using raw chicken breasts or 10 minutes if you are using rotisserie chicken. Pluck as much of the rotisserie chicken as you can off the bone and add to pot.

  6. Turn off the heat. If you used raw chicken, remove and shred with 2 forks or meat claws.

  7. Return chicken to the pot along with lime juice, cilantro and yogurt.

  8. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

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