AmericanStew

White Chicken Chili

Name: White Chicken Chili
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded; save the carcass for stock; 2 Anaheim or poblano peppers, finely diced; 1 bell pepper, finely diced; 1 onion, finely diced; 6 cloves garlic, minced; 1 tbsp each cumin, coriander, and paprika; ½ tsp cinnamon; salt and pepper; 4 cups chicken stock, homemade, boxed, or bouillon; 8 oz cream cheese; ½ lime, juiced, plus wedges to serve; 1 can Great Northern beans; 1 can white beans, or whatever you want; frozen corn; sour cream; shredded cheese; tortilla chips

Creamy rotisserie-chicken chili with peppers, white beans, corn, cream cheese, and lime.

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Ingredients

1rotisserie chicken, shredded; save the carcass for stock
2Anaheim or poblano peppers, finely diced
1bell pepper, finely diced
1onion, finely diced
6 clovesgarlic, minced
1 tbspeach cumin, coriander, and paprika
½ tspcinnamon
salt and pepper
4 cupschicken stock, homemade, boxed, or bouillon
8 ozcream cheese
½lime, juiced, plus wedges to serve
1 canGreat Northern beans
1 canwhite beans, or whatever you want
frozen corn

To serve

sour cream
shredded cheese
tortilla chips

Method

Step 1: Shred the chicken and use the carcass to make stock (or use boxed or bouillon).
Step 2: Sauté the peppers and onion 6–8 minutes until starting to brown. Add the garlic, cumin, coriander, paprika, and cinnamon and cook 60 seconds.
About 9 min
Step 3: Deglaze with the stock and add the cream cheese and lime juice. Simmer until it thickens a bit.
Step 4: Add the beans, then the corn and chicken, and warm through. Don't boil! It will dry out the chicken.
Step 5: Taste and keep seasoning as you go; I added more salt, pepper, cumin, coriander, cinnamon, and lime. The cream cheese should be fully dissolved.
Step 6: Serve with a dollop of sour cream, shredded cheese, tortilla chips, and a lime wedge.

Version 1 · updated November 15, 2026