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.

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!

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!

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 5 votes

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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.