This hearty white chicken chili is made with shredded smoked chicken, diced green chili, and white beans nestled in a creamy, brothy base. The pure deliciousness of this dish is unmatched!
If you’re looking for a quick and easy way to use up leftover smoked chicken (or store-bought rotisserie chicken), this white chicken chili recipe is for you. We love making this during the colder months, and it is one of our favorite go-to recipes for weekly meal prep. Try our delicious smoked chicken recipes, and use the leftovers to make white chicken chili!
I can’t count the number of times we’ve hosted parties and ended up with one leftover smoked chicken. Lucky us! Smoked chickens are easy to make, budget-friendly, and will feed a hungry crowd. We’ve used the leftovers to make chicken noodle soup, BBQ chicken pizza, and chicken pot pie. However, we decided to try something different. We were not disappointed with the results. This chili was easy to make, and the leftover smoked chicken came in handy! All we needed to do was shred it up and add it to the rest of the ingredients. The light smoky flavor took this dish to a whole new level! Give this recipe a try. You’ll be glad you did!
Ingredients
- 1 small white onion, diced (sub with yellow onion for milder flavor)
- Butter (sub with 3 tablespoons olive oil)
- Minced garlic
- Jalapeno pepper
- 1 4-ounce can of diced green chilis (mild)
- Cumin, paprika, oregano, black pepper, and ground coriander
- Sea salt
- Chicken stock (sub with chicken broth
- Cream cheese, softened
- Cannellini beans, great northern beans, or white chili beans
- Shredded or chopped smoked chicken
- Sweet corn (frozen or canned)
- Juice of 1 lime
- Shredded sharp cheddar
- Toppings: chopped cilantro, sliced avocado, tortilla strips, lime wedges, sour cream, etc.)
How to make white chicken chili
- Melt the butter in a large pot or Dutch oven.
- Cook onions and diced jalapenos over medium heat for 3-4 minutes until soft and shiny, stirring often.
- Add garlic, cumin, paprika, black pepper, and ground coriander. Cook for 30-45 seconds.
- Add the chicken stock and canned chilis.
- Stir in softened cream cheese, and simmer for 3 minutes.
- Stir in beans, smoked chicken, and corn. Season with salt.
- Reduce heat to medium-low and simmer chili for 10 minutes.
- Remove from heat, and stir in fresh lime juice. Cover the pot tightly with a lid, and let the chili stand for 10 minutes before serving.
- Ladle out your desired amount of white chicken chili and top with fresh cilantro, sliced avocados, and tortilla chips.
- Store leftover white chicken chili in an airtight container in the fridge for 4 days. Reheat in the microwave or stovetop.
Serve this delectable white chicken chili over rice or with our skillet cornbread or garlic cheese bread for the perfect meal! Both recipes are super easy to make and will offer a fair amount of leftovers for the week.
More recipes!
- Smoked Chicken Enchiladas (2 Ways)
- Pellet Grill Smoked Chicken Breasts
- Smoked Chicken Thighs
- Buffalo Chicken Dip
White Chicken Chili (Easy)
Ingredients
- 1 small white onion, peeled and diced
- 1/4 cup butter
- 2 cloves garlic minced
- 1 jalapeno pepper, seeded and diced
- 1 4-ounce can of diced green chilis (mild to medium heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon each of paprika, oregano, black pepper, and ground coriander
- 1/2 teaspoon sea salt adjust to your liking
- 4 cups chicken stock
- 4 ounces of cream cheese softened
- 2 15.5-ounce cans of cannellini beans or white chili beans, drained
- 2 1/2 cups shredded or chopped leftover smoked chicken (sub with rotisserie chicken)
- 1 cup sweet corn frozen or canned
- Juice of 1 large lime (plus more limes for garnish)
- 1 cup shredded sharp cheddar cheese (sub with Monterey Jack or pepper jack cheese)
- Toppings: chopped cilantro, sliced avocado, tortilla strips, lime wedges, sour cream, etc.)
Instructions
- Heat the butter in a large pot or Dutch oven.
- Cook onions and diced jalapenos over medium heat for 3-4 minutes until soft and shiny, stirring often.
- Add garlic, cumin, paprika, black pepper, and ground coriander to the pot. Cook for 30-45 seconds. Watch for burning and adjust heat as needed.
- Next, add the chicken stock and canned chilis.
- Stir in softened cream cheese, and simmer mixture over medium heat for 3 minutes.
- Stir in beans, smoked chicken, corn, and season with salt. Taste and adjust to your liking.
- Reduce heat to medium-low and simmer chili for 10 minutes.
- Remove the heat, and stir in fresh lime juice. Cover the pot tightly with a lid, and let the chili stand for 10 minutes before serving.
- To serve: Ladle out your desired amount of white chicken chili and top with fresh cilantro, sliced avocados, tortilla chips, or your favorite toppings.
- Store leftover white chicken chili in an airtight container in the fridge for 4 days.
