Description
This hearty and creamy chicken chili combines shredded rotisserie chicken, white beans, and a blend of warm spices cooked on the stovetop to create a comforting dish perfect for any occasion. Finished with melted Monterey Jack cheese and customizable toppings like sour cream and jalapeños, it offers a rich, flavorful meal in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1½ cups shredded Monterey Jack cheese
Liquids and Spices
- 1½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ¼ teaspoon ground white pepper
- Salt and pepper to taste
Toppings (optional)
- Sour cream
- Chopped cilantro
- Shredded cheese
- Jalapeño slices
- Tortilla chips
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken and beans: Stir in the shredded chicken, drained white beans, and diced green chilies. Mix well to combine all ingredients evenly.
- Add the liquids and spices: Pour in the chicken broth and heavy cream. Stir in the ground cumin, chili powder, oregano, and ground white pepper. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Blend for creaminess (optional): For a thicker and creamier texture, use an immersion blender to blend part of the chili directly in the pot or transfer 2 cups of the chili to a blender, blend until smooth, and then return it to the pot. This step is optional but enhances the creaminess.
- Add the cheese: Stir in the shredded Monterey Jack cheese until fully melted, making the chili rich and creamy.
- Taste and season: Adjust salt and pepper to your preference, then simmer the chili for another 5 minutes to incorporate the seasoning.
- Serve: Ladle the chili into bowls and top with your favorite toppings such as sour cream, chopped cilantro, additional shredded cheese, jalapeño slices, and tortilla chips for crunch.
Notes
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Using rotisserie chicken saves time but you can also cook and shred your own chicken breast or thighs.
- Adjust the spice levels by increasing or reducing chili powder and adding fresh jalapeños.
- The blending step is optional but highly recommended for a luscious, creamy texture.
- Leftovers reheat well and the flavors often meld even better the next day.
