Creamy White Chili Recipe With Rotisserie Chicken (Ready in 30 Minutes)

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Cold night, busy day, hungry crowd? This cozy pot of white chili recipe checks every box. It skips tomatoes for a creamy broth, uses salsa verde and green chiles for bright flavor, and leans mild to medium on heat.

Thanks to rotisserie chicken, it cooks fast, about 30 minutes from start to finish. The result serves about 6 and feels like comfort in a bowl.

You will get easy steps, smart swaps, and great garnish ideas. Think avocado, crunchy chips, and a squeeze of lime. Let’s make simple taste big.

Why This White Chili Recipe Works (Flavor, Speed, Comfort)

This bowl hits a perfect balance. You get savory chicken, the tang of salsa verde, gentle heat from jalapeño, and warm spices that bloom in oil for depth. Cream cheese melts in at the end, so the finish is silky without feeling heavy. Every spoon tastes layered and clean, not muddy.

It is weeknight-friendly and uses pantry staples. Stock, canned beans, salsa verde, and spices do most of the work. Rotisserie chicken saves time and adds rich flavor. Kids love the creamy texture and mild heat, while adults can add more jalapeño or hot sauce at the table. It reheats well for meal prep, so lunch tomorrow is sorted.

Texture matters. Lightly mash some of the beans, then stir them back in. This thickens the broth without extra dairy or flour. The body feels stew-like, yet still spoonable. If you prefer it thinner, add a splash of stock. Thicker, simmer a few minutes uncovered.

Flexibility is built in. Keep it mild by removing jalapeño ribs, or dial it up with extra slices or a pinch of cayenne. Swap in great northern or navy beans if that is what you have. Use leftover chicken, or try turkey. For a vegetarian spin, add extra beans or jackfruit and use vegetable stock.

Diet notes are simple. It is gluten-free if your stock is gluten-free. You can make it dairy-free with plant-based cream cheese, just warm it gently. This easy white chili recipe serves about 6, cooks in about 30 minutes, and works best in a Dutch oven or heavy pot. It is the definition of creamy white chicken chili, made simple.

Ingredients and Smart Swaps for the Best White Chili

Here is everything you need, plus practical substitutions and pro tips.

• 2 Tbsp olive oil

• 1 medium white or yellow onion, finely chopped

• 1 medium jalapeño, seeded and finely chopped

• 1 tsp kosher salt (plus more to taste)

• 5 garlic cloves, minced

• 1 1/2 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 4 cups unsalted chicken stock

• 1 cup salsa verde

• 2 cans (15.5 oz each) cannellini beans, rinsed and drained

• 8 oz cream cheese

• 3 cups shredded rotisserie chicken (breast and thigh)

• Garnishes: sliced avocado, sliced jalapeño or Fresno, cilantro, scallions, shredded Cheddar, crumbled tortilla chips

Equipment: Dutch oven or heavy pot, ladle, microwave-safe bowl, whisk or fork.

Smart swaps and tips:

• Beans: great northern or navy beans work too.

• Chicken: leftover cooked chicken or poached thighs; for vegetarian, use extra beans or jackfruit and vegetable stock.

• Heat level: include jalapeño ribs for more heat, skip for mild, or add a pinch of cayenne.

• Salsa verde: if needed, use 1 can diced green chiles plus 1 to 2 Tbsp lime juice.

• Dairy-free: use plant-based cream cheese or unsweetened cashew cream; reheat gently.

• Salt control: start low, adjust at the end since salsa and cheese add salt.

• Texture: mash a few beans in the pot for extra creaminess without extra dairy.

Pro tips:

• Soften cream cheese in the microwave or let it sit at room temp while you prep. It blends smoother and will not curdle.

• Use unsalted stock to control sodium. Taste at the end before you add more salt.

• If your salsa verde is tangy, start with 3/4 cup, then add more to taste.

How to Make White Chili (Step-by-Step With Pro Tips)

Sauté aromatics and bloom spices for deep flavor

• Heat 2 Tbsp olive oil in a Dutch oven over medium-high.

• Add onion, jalapeño, and 1 tsp kosher salt; sauté until onion softens, about 3 minutes.

• Stir in 5 minced garlic cloves; cook 3 minutes, stirring so garlic does not brown.

• Add 1 1/2 tsp cumin, 1 tsp oregano, and 1 tsp smoked paprika; cook 30 to 60 seconds until fragrant, stirring constantly. Scrape any browned bits off the bottom.

Tip: if spices start to stick, add a splash of stock.

Why it matters: soft onions build sweetness, and blooming spices in oil unlocks their flavor. Keep garlic pale, not browned, to avoid bitterness.

Simmer stock, salsa verde, and beans to build the base

• Stir in 4 cups unsalted chicken stock, 1 cup salsa verde, and 2 cans rinsed cannellini beans.

• Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.

• Optional texture boost: lightly mash 1/2 cup of beans against the side of the pot and stir back in.

Watch the simmer, not a rolling boil. Gentle heat keeps flavors clean and avoids breaking the beans. Taste the broth now. If it needs more tang, add another splash of salsa verde or a touch of lime.

Melt in cream cheese, then add chicken without overcooking

• Place 8 oz cream cheese in a microwave-safe bowl; microwave on 50 percent power for about 1 minute until very soft.

• Ladle about 1 cup hot broth from the pot into the bowl; whisk until smooth.

• Stir the cream cheese mixture back into the chili until fully combined.

• Gently fold in 3 cups shredded rotisserie chicken; cook until heated through, about 2 minutes. Do not boil. Adjust thickness with a splash of stock if needed. Taste and season with salt (and pepper if you like).

Key cues: keep the pot at a gentle simmer when adding dairy. If you see bubbles breaking fast, reduce the heat. The chicken is already cooked, so you just want it warm and juicy, not stringy.

Finish strong: toppings, sides, storage, and reheating

• Garnish ideas: avocado, extra jalapeño or Fresno slices, cilantro, scallions, shredded Cheddar, tortilla chips.

• Serving ideas: ladle over rice, with warm tortillas or cornbread, or add a squeeze of lime.

• Make-ahead: flavors deepen by day two. Store in airtight containers up to 4 days.

• Freezing: freeze up to 2 months. Thaw overnight; reheat gently over low heat. If sauce separates, whisk in a splash of warm stock.

• Quick fixes: too thick, add stock; too thin, simmer 5 minutes; too spicy, add more cream cheese or a dollop of sour cream.

• Food safety: chill leftovers within 2 hours; reheat to steaming hot.

Serving tip: set out a topping bar so everyone builds their own bowl. A little crunch and a fresh herb finish make each bite pop.

Conclusion

Fast, creamy, and flexible, this pot brings comfort with almost no effort. Adjust the heat, pile on your favorite toppings, and make it your own. This white chili recipe suits game day, potlucks, and easy dinners all week. Bookmark it, share it, and cook it tonight. Your next bowl of cozy is only 30 minutes away.