Dinner

The Ultimate White Chicken Chili Recipe

ByJeannette Jaeger November 23, 2025November 23, 2025

Introduction

The Ultimate White Chicken Chili is a flavorful, comforting dish that comes together in under 20 minutes thanks to the use of rotisserie chicken. Packed with tender chicken, white beans, corn, and a blend of spices, this chili is perfect for game day or any cozy evening.

A close-up of a thick, creamy stew in a white bowl, with visible layers of shredded light beige chicken, soft pale green chili slices, and small white beans mixed in a rich orange-tan broth. The dish is sprinkled with finely chopped green herbs on top, adding a fresh touch. The bowl is placed on a white marbled surface, with a hint of a woman's hand holding it from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp butter
2 Tbsp all-purpose flour
3 cups chicken broth
1 cup half-and-half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped
2 (15-oz) cans white kidney beans, rinsed and drained
1 (11-oz) can white corn, drained
2 (4-oz) cans chopped green chilies, undrained
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
2 cups shredded pepper jack cheese

Instructions

Step 1: In a Dutch oven, melt the butter over medium heat and stir in the flour. Cook for 2 minutes, stirring constantly, to form a roux.
Step 2: Gradually whisk in the chicken broth and half-and-half. Bring the mixture to a boil and cook for about 2 minutes until it thickens slightly.
Step 3: Add the chopped rotisserie chicken, white kidney beans, white corn, green chilies (with liquid), dried minced onion flakes, garlic powder, cumin, chili powder, salt, and black pepper to the pot.
Step 4: Stir everything together and let the chili cook for an additional 10 to 15 minutes, stirring occasionally to prevent sticking.
Step 5: Just before serving, stir in the shredded pepper jack cheese until melted and combined. Serve warm with your favorite cornbread.

Tips & Variations

For a milder chili, reduce the amount of chili powder or omit the green chilies.
Substitute turkey meat or a mix of cooked chicken and turkey if you prefer.
Add a squeeze of fresh lime juice or a handful of chopped cilantro for extra brightness.
Serve with toppings like sour cream, avocado slices, or extra shredded cheese for added richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This chili also freezes well—freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up top view of a bowl filled with creamy stew, showing layers of shredded light brown chicken, soft beige beans, and chunks of greenish pepper in an orange creamy sauce, sprinkled with small bits of green herbs; the bowl is white and sits on a white marbled surface; a woman's thumb is visible holding the bowl from the bottom edge; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without rotisserie chicken?

Yes, you can use cooked, shredded chicken or turkey breast. Simply cook and shred the meat before adding it to the chili. Using pre-cooked meat saves time and adds flavor.

Is this chili spicy?

This chili has a mild to medium heat level thanks to the chili powder and green chilies. You can adjust the spiciness by using mild green chilies or reducing the chili powder to suit your taste.