One-Pot White Chicken Chili Delight

Few meals strike the perfect balance of comfort and convenience like a bowl of white chicken chili. This lighter twist on traditional chili swaps in white beans and shredded rotisserie chicken for a quick-cooking, protein-rich dinner that comes together in under an hour no slow cooker or long simmer needed.

Featuring poblano peppers, warming spices, and a bright splash of lime juice, this recipe delivers complex flavor without the fuss. Finished with creamy sour cream and crunchy tortilla chips, it’s the kind of dish that will have everyone asking for seconds.

Ingredients

• 2 (14.5-ounce) cans white beans, drained and rinsed

• 1 tablespoon canola oil

• 1 medium jalapeño pepper, minced

• 2 medium poblano peppers, chopped

• 1 large onion, chopped

• 4 garlic cloves, minced

• Kosher salt and freshly ground black pepper

• 1 tablespoon ground cumin

• 1½ teaspoons ground coriander

• 1 teaspoon ancho chili powder

• 4 cups low-sodium chicken broth

• Juice of 2 limes, plus extra wedges for serving

• 1 rotisserie chicken, skin removed and meat shredded

• ¼ cup chopped cilantro leaves

• Sour cream, for topping

• Tortilla chips, coarsely crushed, for topping

Directions

1. Prep the beans: In a medium bowl, mash half of the white beans with a potato masher or fork until chunky. This will help naturally thicken the chili without cream or flour. Set aside.

2. Cook the vegetables: Heat canola oil in a large Dutch oven or heavy pot over medium-high heat. Add the jalapeño, poblanos, onion, and garlic. Sauté until the vegetables are soft and aromatic, about 5 minutes. Season with a generous pinch of salt and freshly ground black pepper.

3. Toast the spices: Stir in the cumin, coriander, and ancho chili powder. Let the spices cook for about 1 minute to bloom their flavor.

4. Simmer the chili: Pour in the chicken broth and lime juice, then stir in both the mashed and whole beans. Bring to a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld and the broth to slightly reduce.

5. Add the chicken and herbs: Stir in the shredded rotisserie chicken and chopped cilantro. Simmer for an additional 5 minutes until the chicken is heated through.

6. Serve and top: Ladle into bowls and top with a dollop of sour cream, a handful of crushed tortilla chips, and lime wedges on the side.

Nutrition tip

White beans are an excellent source of fiber and plant-based protein, while rotisserie chicken provides lean animal protein and cuts down on prep time. Thanks to the addition of chili powder and cumin, you’ll get anti-inflammatory benefits too especially when combined with garlic and fresh lime juice.

Make it your own

• Swap in Greek yogurt for sour cream for a protein boost

• Add a handful of spinach or kale for a green veggie hit

• Prefer spicy? Add extra jalapeño or a dash of hot sauce to the pot

White chicken chili is cozy enough for fall and winter, but light enough to enjoy year-round. Make a double batch and enjoy leftovers for lunch the next day it’s even better after the flavors settle.

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