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Creamy White Chicken Chili Using Rotisserie Chicken

Creamy white chicken chili made with rotisserie chicken for a fast, comforting dinner. Simmer white beans with green chilies and spices, then stir in heavy cream until silky and heated through.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy white chicken chili base
  • 3 cup rotisserie chicken, shredded
  • 1 onion, diced
  • 2 can (15 oz) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.25 cup shredded cheese, for serving
  • 0.25 cup fresh cilantro, for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the chili
  1. Heat a large Dutch oven over medium heat, then sauté the diced onion until softened, about 3–4 minutes, stirring occasionally until glossy and tender.
  2. Add the beans, diced green chilies, chicken broth, cumin, and garlic powder, then bring the mixture to a simmer.
  3. Simmer for 15–20 minutes to let the flavors meld, keeping a steady bubble while the beans soften.
  4. Stir in the shredded rotisserie chicken and heavy cream until fully combined and creamy-looking.
  5. Simmer for another 5–10 minutes, until heated through, with the chili gently bubbling and steaming throughout.
  6. Ladle into bowls and top with shredded cheese and fresh cilantro, adding them right before serving so they look fresh.

Notes

Pro tip: Keep the heat at a gentle simmer after adding the heavy cream to prevent it from looking grainy. Store leftovers in the refrigerator for up to 4 days; reheat on the stovetop with a splash of chicken broth to loosen the texture. Freezing is not recommended due to the cream, which can separate when thawed. For a lighter option, use half-and-half instead of heavy cream for a still-creamy result.