White Bean Chicken Chili
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This White Bean Chicken Chili is hearty, creamy, and comes together fast using a rotisserie chicken — perfect for a weeknight dinner or a big game day pot. Loaded with white beans, green chilies, and seasoned with Heath Riles Chili Seasoning, this one is going to be on repeat all fall and winter long.
🍗 The Chili
- 1 rotisserie chicken, pulled (4–5 cups)
- 2 medium yellow onions, diced
- 1 jalapeño, diced
- 4 cloves garlic, chopped
- 4 cans (15 oz) white beans, drained
- 8 oz mild green chilies
- 6 cups chicken stock
- 1–2 cans (10 oz) cream of chicken soup
- 1–2 TBSP Heath Riles Chili Seasoning
- Salt & pepper to taste
🌿 Garnish
- Fresh cilantro
- Sliced avocado
- Corn chips
- Sour cream (optional)
- Shredded cheese (optional)
How to Make It
- In a Dutch oven over medium heat, sauté the onions, garlic, jalapeño, and green chilies until softened.
- Drain the white beans and add them to the pot. Puree half a can of the beans first and stir in — this thickens the chili naturally without any flour or cornstarch.
- Add the chicken stock and cream of chicken soup. Stir to combine.
- Season with Heath Riles Chili Seasoning, plus salt and pepper to taste. Simmer for 30 minutes.
- Add the pulled rotisserie chicken and stir. Cook for another 10 minutes.
- Ladle into bowls and garnish with cilantro, avocado, and corn chips. GET YOU SOME!
- A store-bought rotisserie chicken is the move here — it cuts your prep time in half and the flavor is already there. Grab one on the way home.
- Pureeing half a can of the beans before adding gives this chili a naturally creamy texture without any heavy cream or thickener.
- Start with 1 TBSP of Heath Riles Chili Seasoning, taste after simmering, then add more to your preference — it builds as it cooks.
- Use 2 cans of cream of chicken soup if you want an even richer, thicker chili. One can keeps it on the brothier side.
- This chili gets even better the next day — make a big batch and eat it all week. It also freezes great.
- Top it with a scoop of sour cream and a handful of corn chips right before serving for the full experience.
Make It Your Own
Want more heat? Leave the seeds in the jalapeño or add a second one. Swap the mild green chilies for hot. Stir in a block of cream cheese at the end for an ultra-rich finish. Serve it over rice, with cornbread on the side, or just a big sleeve of crackers — this chili works every way you serve it.
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