White Chicken Chili

I love making soup! It is so comforting and makes the perfect light dinner.  I usually make a double or triple batch and freeze some of it for easy meals down the road.  Recently I tried this recipe for white chicken chili using rotisserie chicken, one of my favorite ingredients.  I like to pick them up at the cafe inside Calafia in Palo Alto but you can find them almost anywhere.

The recipe is based on this recipe from Southern Living, I made a few changes because I had trouble finding a white chili seasoning packet.  Enjoy!

White Chicken Chili

  • 1/2 large sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups shredded rotisserie chicken
  • 14 oz chicken broth
  • 2 (4.5-oz.) cans chopped green chiles
  • 3 (16-oz.) cans cannellini beans
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1/4 teaspoon salt
  • 2 teaspoons chili powder
  • Optional Toppings: Avocado, sour cream, shredded Monterey Jack cheese, fresh cilantro leaves
  1. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.
  2. Stir in chicken, beans, chiles, and seasoning (do not rinse the beans or the chiles). Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
  3. Serve with optional toppings.


If you like this recipe don’t forget to check out my recipe for chicken and dumplings using a rotisserie bird!
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