White Bean Chicken Chili Bowl

This white bean chicken chili has become my go-to dinner when I want something hearty yet fresh-tasting without hours in the kitchen. The combination of tender rotisserie chicken, creamy beans, and perfectly balanced seasonings creates a comforting bowl that feels both indulgent and wholesome.

The first time I made this chili was during a cool fall evening when I needed something quick but satisfying. My family immediately requested it be added to our regular rotation, and now it appears on our table at least twice a month throughout the cooler seasons.

Ingredients

• Chopped small yellow onion: forms the aromatic base and adds subtle sweetness when properly sautéed
• 1 tablespoon olive oil: helps bloom the flavors without adding too much fat
• 2 garlic cloves: chopped finely provide essential depth but won't overpower
• 2 cans reduced-sodium chicken broth: keeps sodium in check while providing rich flavor
• 1 can green chilies: adds mild heat and authentic Southwestern character
• Cumin powder: brings earthy warmth that defines good chili
• Paprika powder: adds color and subtle smokiness
• Dried oregano leaves: contribute Mediterranean notes that complement the beans
• Ground coriander seed: offers citrusy brightness that balances the rich ingredients
• Cayenne: for customizable heat level
• Neufchatel cheese: creates silky creaminess with less fat than cream cheese
• Corn: provides sweet pops of texture throughout each bite
• White cannellini beans: offer buttery texture and protein
• Rotisserie chicken: saves time while adding deep roasted flavor
• Fresh lime juice: brightens the entire dish with necessary acidity
• Chopped cilantro: brings fresh herbaceous notes that tie everything together

Step-by-Step Instructions

Sauté Aromatics:

Heat the olive oil in a large heavy pot over medium-high heat until it shimmers. Add the chopped onion and cook for exactly 4 minutes, stirring occasionally until they become translucent and soft but not browned. Then add the minced garlic and cook for precisely 30 seconds, stirring constantly to prevent burning. The fragrance will bloom dramatically, signaling the garlic is ready.

Build The Broth Base:

Pour in both cans of chicken broth and stir to incorporate any browned bits from the bottom of the pot. Add the entire can of diced green chilies including any liquid. Mix in all your spices at once cumin, paprika, oregano, coriander, cayenne, salt and pepper. Bring this mixture to a full rolling boil, then immediately reduce heat to medium-low. Allow it to simmer gently for 15 minutes, uncovered, so the flavors can meld and intensify.

Create The Bean Texture:

Thoroughly rinse all the cannellini beans in a fine mesh strainer until the water runs clear. This removes excess sodium and starch. Measure out 1 cup of the rinsed beans and transfer them to a blender. Add exactly ¼ cup of the hot simmering broth from your pot. Blend until completely smooth, creating a velvety puree that will thicken your chili naturally. Set aside both the bean puree and remaining whole beans.

Build Creaminess:

Reduce heat to low before adding the cubed Neufchatel cheese. Stir frequently until the cheese melts completely into the broth, creating a smooth consistency. Add the corn kernels, all the whole beans, and your prepared bean puree. Simmer this mixture for 5-10 minutes, stirring occasionally from the bottom up to prevent sticking. The chili will visibly thicken as it simmers.

Finish And Serve:

Gently fold in the shredded rotisserie chicken, being careful not to break it into tiny pieces. You want substantial bites of chicken throughout. Squeeze in the fresh lime juice and sprinkle with chopped cilantro, stirring just enough to incorporate. Ladle into warm bowls and serve immediately with your choice of toppings.

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The rotisserie chicken is truly the secret ingredient here. I discovered this after trying to make the recipe with plain boiled chicken breast once when in a hurry. The depth of flavor was completely different. The subtle smokiness and concentrated chicken flavor from store-bought rotisserie meat infuses the entire chili with a richness that cannot be replicated with plain cooked chicken.

Storage Solutions

This chili stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the spices have more time to meld. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if it seems too thick. The texture remains creamy without separation that often plagues dairy-based soups.

Smart Substitutions

For a lighter version, use Greek yogurt instead of Neufchatel cheese. The tanginess adds a pleasant contrast though you will lose some of the silky texture. Plant-based eaters can replace the chicken with an extra can of beans or 2 cups of roasted cauliflower florets. The chicken broth can be swapped for vegetable broth for a fully vegetarian version. If corn is not your preference, diced zucchini provides a similar textural contrast with fewer carbohydrates.

Serving Suggestions

While delicious on its own, this chili transforms into a complete meal with thoughtful accompaniments. Serve with a simple green salad dressed with lime vinaigrette for refreshing contrast. Warm flour tortillas make excellent dippers. For casual entertaining, set up a toppings bar with diced avocado, various shredded cheeses, thinly sliced radishes for crunch, and lime wedges. The chili can also be ladled over brown rice for an even heartier meal.

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Frequently Asked Questions

→ Can I use a different type of bean?

Yes, you can substitute cannellini beans with Great Northern beans or navy beans for a similar texture.

→ How can I adjust the spice level?

To reduce heat, omit or reduce cayenne. To make it spicier, add more cayenne or include diced jalapeños.

→ What if I don't have Neufchatel cheese?

You can use cream cheese as a substitute for Neufchatel cheese in this dish.

→ Can I make this dish vegetarian?

Yes, substitute chicken with plant-based protein and use vegetable broth instead of chicken broth.

→ What are some good toppings for this dish?

Top with tortilla chips, shredded cheese, chopped cilantro, avocado slices, or a dollop of sour cream for added flavor.