This 30 minute easy white chicken chili is a great way to use leftover rotisserie chicken. Made with beans, corn, green chiles, and plenty of spices, it’s hearty and delicious — perfect for any night of the week!
Easy White Chicken Chili
Resolutions are always a big part of New Year’s celebrations, but why stop there? I like setting goals for myself all year long. I recently read somewhere that it takes up to 60 days to form a habit. The most important thing is to keep plowing through and stick with them if you want to keep them!
All of this to say — if making dinner happen quicker is one of your goals for this year, then I have you covered!
Do any of you remember my homemade oven roasted rotisserie chicken recipe? Well, this easy white chicken chili can use up the leftovers. That’s why this is a wonderful 30 minute meal to try your hand at.
It just so happens to be one of my favorite 30 minute chicken recipes that I have on the site. I love to serve it totally loaded up with toppings like tortilla strips, avocado, sour cream…the list could go on and on!
My white chicken chili with rotisserie chicken is also great with this buttermilk cornbread and a simple side salad with homemade buttermilk ranch dressing. You can of course choose to pair it with whatever you like. Let’s get started!
Why You’ll Love This White Chicken Chili Stovetop Recipe
- Hearty and comforting
- Great way to use up leftover chicken
- Easy to make
- Ready in just 30 minutes!
- Family-friendly and adaptable
Key Ingredients to Make Stove Top White Chicken Chili
- CHICKEN – I always make my white chicken chili with rotisserie chicken as it’s just so easy!
- ONION – Start by sautéing an onion for maximum flavor in the broth.
- JALAPENO – A jalapeno also adds so much to this dish! Plus, cooking it tones down the heat a bit.
- GARLIC – I add garlic to almost all of my savory recipes and this white chicken chili stovetop recipe is no exception.
- OLIVE OIL – To cook the onion, jalapeno, and garlic.
- CHICKEN BROTH – I like to use chicken broth instead of water to add more flavor to the soup.
- BEANS – USe cannellini or Great Northern beans. Make sure to drain and rinse first!
- CORN – Optional, but I love what it adds to my easy white chicken chili recipe.
- GREEN CHILES – Feel free to use the canned stuff.
- SEASONINGS AND SPICES – You’ll need chili powder, cumin, and dried oregano.
- TOPPINGS – Get creative here! I love tortilla strips, shredded cheese, cilantro, lime wedges, sour cream, avocado, and green onions.
Instructions to Make White Chicken Chili With Rotisserie Chicken
COOK THE AROMATICS: Drizzle the olive oil into a large soup pot and heat. Add the onion and jalapeno pepper first and cook until they soften. Stir in the garlic and cook for 1 minute.
ADD THE REST OF THE INGREDIENTS: Pour in the chicken broth and add the rotisserie chicken, beans, corn if using, green chiles, and the seasonings. Bring the mixture to a boil, cover the pot with a lid, and reduce the heat. Allow the stove top white chicken chili to simmer for about 20 minutes, then remove it from the heat.
Garnish with your favorite toppings and dinner is served!
Tips For Making This White Chicken Chili Stovetop Recipe
- If you don’t have rotisserie chicken no problem! Just use 2 chicken breasts instead. If you don’t have any chicken that is already cooked, that is no problem as well. Just cut the chicken into bite-sized pieces and cook it with the onions until cooked through. Then, continue with the recipe.
- This soup freezes well. Looking for 30 minute chicken recipes that are easy to freeze? You’ve found one! Make sure to let it cool completely before freezing it in a freezer-safe container. It can be frozen for up to 2-3 months.
- I added corn to this white chicken chili stovetop recipe because I had some on hand and wanted to use it up. If you don’t want corn in your soup, it still tastes great without it.
If you find that your chili is a bit looser than you’d like, I recommend creating a slurry. Simply combine a bit of all-purpose flour or cornstarch with some water until a paste forms. Incorporate it into the soup until it takes on your desired thickness.
Another trick to thicken your stove top white chicken chili is to let it simmer uncovered!
Both are hearty soups, but normal chili is made with tomatoes and red chiles. White chicken chili is made with chicken broth and green chiles!
If you find that your chili is too spicy, you can tone it down by adding a bit of brown sugar or honey. The sweetness will work wonders to balance out any heat.
Additionally, make sure to taste test regularly as you make it. If you don’t like spicy foods, add the chili powder 1/2 a teaspoon at a time to have more control over the spice level. Same goes for adding the green chiles! Easy does it until you get the flavor you’re after.
You likely used too much chicken broth. Follow the recipe instructions on the recipe card below and you should be fine! And, if you’d like to thicken the soup, remember the slurry trick that I outlines above.
More Chili Recipes To Try
- Easy Crock-Pot Chili
- Chili Mac in the Slow Cooker
- Chili Cheese Tater Tot Casserole
- Homemade Chili Cheese Dip
Thanks so much for reading! Let me know what you think about this cinnamon twist bread!
30 Minute Easy White Chicken Chili
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small jalapeno, finely chopped (remove seeds and ribs for less heat)
- 4 cloves garlic, minced
- 6 cups (1.4 liters) chicken broth
- 4 cups (400g) shredded rotisserie chicken
- 2 (15 oz) (425g) cannellini or great northern beans, drained and rinsed
- 1 (15.25 oz) (432g) can of corn, drained (optional)
- 1 (7 oz) (198g) or 2 (4 oz) can diced green chilies, drained if needed
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Optional toppings: tortilla chips, shredded cheese, cilantro, lime wedges, sour cream, avocado, green onions
- In a large pot heat olive oil over medium to medium low heat. Add onion and jalapeno pepper. Cook stirring frequently, until softened (3-5 minutes). Add garlic and cook for 1 minute stirring constantly.
- Add remaining ingredients (except toppings). Bring to a boil, cover and reduce heat. Simmer for 20 minutes. Serve with desired toppings.
- If you don’t have rotisserie chicken no problem! Just use 2 chicken breasts instead. And if you don’t have any chicken that is already cooked that is no problem as well. Just cut the chicken into bite sized pieces and cook it with the onions until cooked through. Then continue on with the recipe.
- This soup freezes well. Just cool completely and freeze in a freezer safe container. This can be frozen for up to 2-3 months.
- I added corn to this recipe because I had some on hand and wanted to use it up. If you don’t want corn in your soup it still tastes great without it.