Description

This Creamy White Chicken Chili is a comforting, flavorful dish featuring tender rotisserie chicken simmered with pinto beans, corn, fire-roasted green chilies, and a rich blend of spices in a creamy, savory broth. Enhanced with enchilada sauce and lime juice, it’s garnished with fresh cilantro, green onions, sour cream, and crispy tortilla strips for texture and zest. Perfect for a hearty and satisfying meal ready in just 30 minutes.

Ingredients

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Main Ingredients

2 tablespoons butter
1 yellow onion, diced
6 cloves garlic, minced
2 tablespoons taco seasoning
2 tablespoons all-purpose flour
2 cups chicken stock
2 (15 ounce) cans pinto beans, drained and rinsed
15 ounce can corn, drained
2 (4 ounce) cans fire-roasted green chilies
10 ounce can green enchilada sauce
3 cups shredded rotisserie chicken
1 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt, to taste
Fresh cracked pepper, to taste

For Garnish

Tortilla strips
Sour cream
Fresh chopped cilantro
Thinly sliced green onion
Lime wedges

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Instructions

Sauté Onion: Heat the butter in a large pot over medium heat. Add diced yellow onion along with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring frequently, for about 5 minutes until the onions are softened and translucent.
Add Garlic and Seasoning: Stir in the minced garlic and cook for approximately 30 seconds, stirring constantly to prevent burning. Add the taco seasoning and all-purpose flour, cooking and stirring for 1 full minute to toast the spices and form a roux.
Deglaze the Pot: Pour a small splash of chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits, adding great flavor to the chili base.
Add Remaining Ingredients: To the pot, add the drained pinto beans, drained corn, fire-roasted green chilies, green enchilada sauce, shredded rotisserie chicken, heavy cream, and the rest of the chicken stock. Season with additional salt and pepper as needed. Stir everything together thoroughly.
Simmer: Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Let the chili simmer gently for 10 minutes, allowing flavors to meld and the chili to thicken slightly.
Finish with Lime: Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as desired.
Serve and Garnish: Ladle the chili into bowls and garnish generously with tortilla strips, sour cream, fresh chopped cilantro, thinly sliced green onions, and lime wedges for an added punch of freshness.
Enjoy: Serve immediately and savor this creamy, hearty white chicken chili. For continuing enjoyment, leaving a 5-star rating and review is encouraged!

Notes

Use rotisserie chicken for convenience and extra flavor, but cooked shredded chicken breast works as well.
If you prefer a spicier chili, consider adding chopped jalapeños or a splash of hot sauce.
For a thicker chili, cook it uncovered longer to reduce, or add more flour for thickening early on.
Fresh lime juice added at the end enhances the brightness and balances the creaminess.
Homemade tortilla strips add excellent crunch and authenticity if you have time to fry or bake them.