Made with rotisserie chicken, white beans, fire-roasted green chiles, and fresh cilantro, this White Chicken Chili is warm, brothy, and loaded with cozy flavor. Perfect for chilly evenings and quick weeknight dinners!
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The SECRET here? A mix of pantry staples and a handful of fresh toppings that completely transform the bowl! The lime and avocado make it bright, the beans keep it hearty, and that shredded chicken soaks up every bit of spice and broth. It’s light, but totally satisfying!
We like to serve this with tortilla chips for scooping (or crumbling on top), and when we really want to round things out, we’ll whip up a batch of Sweet Potato Buddha Bowls on the side for an extra dose of veggies and cozy vibes.
And hey, don’t forget dessert! Something like Sunshine Citrus Cinnamon Flan hits the sweet spot without being too heavy…
Helpful Tips & Variations
- Use rotisserie chicken to save time. Shred it and toss it right in, no need to cook anything extra! It soaks up the broth beautifully and makes this a weeknight win.
- Swap the beans if needed. Cannellini, Great Northern, navy beans, they ALL work. Want a mix? Go half white beans, half chickpeas for more texture.
- Roast your own poblano peppers. It adds smoky depth that really elevates the flavor. But if you’re short on time, canned green chiles still work great!
- Want it creamy? Stir in a spoonful of sour cream or Greek yogurt just before serving. It gives the broth a light, velvety texture.
- Make it ahead. This chili gets even better the next day! Store in the fridge, then reheat on the stove with a splash of broth if needed.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, diced (or sub with 1 can mild green chiles)
- 1 jalapeño, seeded and minced (optional for heat)
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground coriander
- Salt + black pepper, to taste
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups shredded cooked chicken (rotisserie is perfect)
- 4 cups low-sodium chicken broth
- Juice of 1 lime, plus extra wedges for serving
- ¼ cup chopped fresh cilantro, plus more for topping
- 1 ripe avocado, diced
- Optional: sour cream or plain Greek yogurt, for serving
- Optional: tortilla chips, for scooping or topping
How to Make White Chicken Chili with Roasted Green Chiles
1. Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and poblano (or canned green chiles if using those). Cook for about 4–5 minutes, stirring occasionally, until the onion is soft and the peppers smell amazing.
Add the minced garlic and cook for 1 minute more, just until it smells like you want to dip bread in it. (TRUST me, that’s when it’s ready!)
2. Season the base
Sprinkle in the cumin, oregano, coriander, salt, and pepper. Stir for about 30 seconds so the spices can “wake up” and coat everything in flavor. Don’t skip this part, it’s what makes the broth taste LIKE something you slow-simmered all day!
3. Add the hearty stuff
Pour in the chicken broth and stir in the white beans and shredded chicken.
(Rotisserie chicken works GREAT here, just shred it up with your hands or forks and toss it in.)
Give everything a good stir, then bring the pot to a gentle simmer. Let it cook uncovered for about 15 minutes, just enough time for all the flavors to mingle and the broth to get cozy.
4. Finish with the fresh stuff
Turn off the heat and stir in the lime juice and chopped cilantro. Taste it now… and don’t be shy with the salt if it needs a little extra.
5. Load up your bowls
Ladle the chili into bowls and top each one with diced avocado and more cilantro. Add a lime wedge on the side if you want extra zing!
- Want it creamy? Go ahead and swirl in a little sour cream or Greek yogurt.
- Want it spicy? Hit it with your favorite hot sauce or a sprinkle of red pepper flakes.
6. Serve with chips
Tortilla chips are the move here, for scooping, crumbling, or just munching on the side! This chili is brothy, flavorful, and surprisingly light… which means yes, there’s room FOR dessert!
How to Store
- How to store leftovers. Let the chili cool, then transfer to an airtight container (skip the avocado topping until serving). It’ll keep in the fridge for up to 4 days. Reheat gently on the stovetop or POP a bowl in the microwave until warmed through!
- Can you freeze white chicken chili? Absolutely! Just leave off the avocado and any fresh garnishes, then cool completely and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, then warm on the stove with a splash of broth or water if it’s thickened up.
White Chicken Chili with Roasted Green Chiles
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 poblano pepper diced (or 1 can mild green chiles)
- 1 jalapeño seeded and minced (optional for heat)
- 3 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground coriander
- Salt and black pepper to taste
- 2 15 oz cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups shredded cooked chicken rotisserie works perfectly
- 4 cups low-sodium chicken broth
- Juice of 1 lime plus extra wedges for serving
- ¼ cup chopped fresh cilantro plus more for topping
- 1 ripe avocado diced
- Optional: sour cream or plain Greek yogurt for serving
- Optional: tortilla chips for scooping or topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and poblano, cooking for about 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Season with cumin, oregano, coriander, salt, and pepper. Stir for 30 seconds to toast the spices.
- Add the beans, shredded chicken, and chicken broth. Stir, bring to a gentle simmer, and cook for 15 minutes to let the flavors meld.
- Remove from heat, stir in lime juice and cilantro, and adjust seasoning if needed.
- Serve hot, topped with avocado, extra cilantro, and lime wedges. Add sour cream or Greek yogurt if you like it creamy. Serve with tortilla chips on the side.
Notes
- Rotisserie chicken makes this recipe quick and easy!
- Any white beans work, cannellini, Great Northern, or navy…
- For a smoky flavor, roast your own poblano pepper before adding.
- To make ahead, cook and refrigerate up to 4 days.
- Leave off avocado until serving for the freshest topping.
I hope you and your family LOVE this White Chicken Chili as much as we do, it’s one of those recipes that makes the whole table happy! If you give it a try, be sure to leave a review below and let me know how it turned out for you.
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