White Chicken Chili with Rotisserie Chicken and Dried Beans

This white chicken chili delivers the cozy flavor people want in fall without relying on canned chicken. Rotisserie chicken keeps the preparation manageable, while home-cooked white beans, fresh poblano and lime give the chili a satisfying texture and bright finish.

About this white chicken chili

This recipe prioritizes practicality for busy cooks. First, rotisserie chicken speeds assembly. Next, dried Great Northern or cannellini beans add texture and fiber. Finally, lime and fresh herbs lift the dish so it feels bright rather than heavy.

Prepare the beans

Soak 1 cup of dry Great Northern or cannellini beans overnight. Drain, cover with fresh water and simmer until tender, usually 60 to 90 minutes. One cup of dry beans yields roughly 2 1/2 to 3 cups cooked. If you are short on time, use the quick-soak method: boil for 2 minutes, then remove from heat and let sit for an hour before simmering.

Ingredients

• 3 cups shredded rotisserie chicken, skin and bones removed
• 3 cups cooked Great Northern or cannellini beans
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 1 fresh poblano pepper, seeded and diced
• 1 jalapeño, seeded and minced, optional
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 4 cups chicken broth
• 1 cup fresh or frozen corn
• Juice of 1 lime
• Sea salt and black pepper
• Fresh cilantro and avocado for serving

Instructions

1. Warm olive oil in a large pot. Cook onion and poblano for 6 to 8 minutes. Add jalapeño if using.
2. Add garlic, cumin, oregano and coriander. Stir for 30 seconds so the spices bloom.
3. Add the cooked beans and broth. Simmer for 15 minutes to let flavors meld.
4. Blend about 2 cups of the bean mixture and return it to the pot. This thickens the chili naturally without cream.
5. Add corn and shredded rotisserie chicken. Simmer gently for another 5 minutes to heat through.
6. Finish with lime juice, salt and black pepper. Serve with cilantro and avocado.

Protein and fiber

Chicken and white beans make this a protein-rich meal, while the beans also contribute fiber. Serve it with a crunchy cabbage salad or roasted vegetables for additional color and texture. In addition, a squeeze of lime brightens each bowl right before serving.

Storage

Refrigerate for up to four days or freeze for up to three months. Reheat gently, and then add fresh lime and herbs after reheating to restore the bright finish. For best texture, thaw overnight in the refrigerator before reheating from frozen.

For more recipes and seasonal ideas, visit The Nutrient home page for practical cooking guidance and inspiration.