White Bean Chicken Chili

Creamy, hearty, and full of soul-warming spice, this White Bean Chicken Chili is the kind of dish that turns a chilly day into something special. Tender rotisserie chicken mingles with sweet corn, mellow beans, and a hint of jalapeño heat—all simmered together in a velvety, flavorful broth. It’s the perfect balance of comfort and kick, made even better with a sprinkle of cheese and fresh cilantro on top.

Ingredients:

2 lbs cooked rotisserie chicken (from a 6 lb chicken) (About 3 Cups) 

6 cups broth (add an extra cup at the end if needed)

1/4 cup flour (plus more, if needed, to thicken broth)

1 cup heavy cream

Chopped garlic 

16 oz yellow corn

3 cans northern beans

1 large onion, chopped 

1 jalapeño seeded and diced

2 tsps chili powder

2 tsps cumin

Chili seasoning (2-3 tbsps)

1.5 tsps salt

1.5 tsps seasoned salt 

1/2 tsp cayenne 

Chopped Cilantro 

1 cup cheddar mix 

Olive Oil 

Instructions:

1. In a sauce pot, sauté onion and diced Jalapeño (no seeds!) in olive oil. 

2. Add in garlic and cook until fragrant, 1 minute. 

3. Add in seasonings and cooked rotisserie chicken and coat. 

4. Add in beans (drained and rinsed), corn, broth, and cilantro. Cook until hot and bubbly. 

5. Stir flour into a small amount of broth, then slowly add it to the mixture while stirring. 

6. Stir in cream and cheddar cheese. 

7. Serve with more cheese, cilantro, sour cream, and tortilla strips. And even salsa if desired!

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