30 Minute White Chicken Chili

This easy 30 minute white chicken chili is a great way to use leftover rotisserie chicken. It’s hearty and delicious, and perfect for any night of the week.

This 30 Minute White Chicken Chili is a quick and easy soup that's hearty and delicious!

Hi guys!!  So now that we are half way through January already how has your 2018 been treating you??  Have you stuck with your resolutions this far??  Not to discourage any of you but I read somewhere that it takes 60 days to form a habit so keep plowing through and stick with them if you want to keep them!

Well, if making dinner happen quicker is one of your resolutions then I have you covered!  Remember that homemade oven roasted rotisserie chicken??  Well, this soup can use up the leftovers which is how we are making this a 30 minute meal!  I like to serve this topped with all the toppings!  It’s also great with this buttermilk cornbread and a simple side salad with homemade buttermilk ranch dressing!

A quick and easy 30 minute white chicken chili that's hearty and satisfying!

Oh, also if you guys haven’t taken my reader survey yet, please do so!  I would really appreciate your input and it helps me make this a better place for all of you.  Plus, you can enter to win an Amazon gift card!

Well, all my school kiddos were able to go back this week.  We are finally over all that awful crud we were fighting!  So, now I am able to get back into the swing of things around here.  Hopefully, I can get back to my regular posting schedule!  Next week I plan on sharing some yummy appetizers for Super Bowl so be sure to stay tuned!

This easy 30 minute white chicken chili is a great way to use leftover rotisserie chicken. It's hearty and delicious, and perfect for any night of the week.

About this 30 Minute White Chicken Chili:

  • 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.
5 from 3 votes
This easy 30 minute white chicken chili is a great way to use leftover rotisserie chicken. It's hearty and delicious, and perfect for any night of the week.
30 Minute White Chicken Chili
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This 30 minute white chicken chili is a great way to use up some leftover rotisserie chicken.  Plus, it's hearty, delicious and great for any night of the week.

Course: Main
Servings: 6
Author: Countryside Cravings
Ingredients
  • 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
Instructions
  1. 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. 

  2. Add remaining ingredients (except toppings).  Bring to a boil, cover and reduce heat.  Simmer for 20 minutes.  Serve with desired toppings. 

Recipe Notes
  1. 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.
  2. This soup freezes well.  Just cool completely and freeze in a freezer safe container.  This can be frozen for up to 2-3 months.
  3. 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.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Dalila G. wrote:

    I happen to always have chicken on hand.
    We eat a lot of chicken, always loads of recipes for me to choose from.
    I like the idea of adding corn, thanks for the tip.
    I’m game for a good chili for the weekend.
    Thanks Malinda!
    Pinned!

    • Malinda wrote:

      Thanks for the pin Dalila and I hope you had a great weekend!!

  • Danielle Green wrote:

    Love the slices of avocado on top! Looks delicious!

    • Malinda wrote:

      Thank you!! 🙂

  • Julie Evink wrote:

    This looks delicious!!!! Love the jalapeno’s on top!!!

    • Malinda wrote:

      Thank you very much! 🙂

  • Melissa Howell wrote:

    Your pictures are gorgeous, as always. This soup looks perfect for a cold winter’s day!

    • Malinda wrote:

      Thank you so much Melissa!!

  • Erin @ The Speckled Palate wrote:

    Wow! I’m all about a 30-minute meal, especially on a busy weeknight, so this chicken chili is gonna come in handy! What a flavorful meal to feed the whole family!

    • Malinda wrote:

      30 minute meals are the only way I can survive sometimes!! LOL 🙂

  • Pin
    Share
    Tweet
    +1