Introduction

This Easy Southwest White Chicken Chili combines tender shredded chicken with creamy white beans, vibrant vegetables, and zesty salsa verde for a comforting, flavorful meal. It’s a quick and satisfying recipe perfect for weeknight dinners or meal prep. With a touch of masa harina, this chili has an authentic southwest twist that’s deliciously unique.

A rustic bowl filled with creamy white soup that has small pieces of light beige beans, yellow corn, and red tomato chunks mixed inside. On top, there is a bright green pile of chopped spring onions and parsley, with a sprinkling of shredded white cheese. A silver spoon rests inside the bowl, which sits on a wooden board surrounded by crumpled light beige cloth, all placed on a white marbled texture. The bowl has a speckled brown and white outer rim, showing a worn, vintage look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rotisserie chicken, skin removed and shredded

1 medium onion, peeled and chopped

1 red bell pepper, seeded and diced

2 cans (4.5 oz each) diced green chiles

1 cup corn kernels (fresh or frozen)

2 cans (15 oz each) white beans, drained and rinsed

1/2 cup white beans, pureed with a splash of water

4 cups chicken broth

1/4 cup masa harina (or all-purpose flour as substitute)

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup salsa verde (mild, medium, or hot)

1/2 cup shredded Monterey Jack or cheddar cheese

1/4 cup chopped fresh cilantro

1/4 cup sour cream or Mexican crema (optional, for serving)

Instructions

Step 1: Prepare the chicken by removing the skin and shredding the meat. Set aside.

Step 2: Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper, sauté until softened, about 5 minutes.

Step 3: Stir in green chiles, garlic, chili powder, cumin, oregano, and masa harina. Cook for 1-2 minutes until fragrant and well combined.

Step 4: Pour in the chicken broth along with the pureed white beans and whole white beans. Bring the mixture to a simmer.

Step 5: Reduce heat to low and add the shredded chicken, corn, and salsa verde. Stir to combine and heat through for 5 minutes.

Step 6: Stir in shredded cheese and chopped cilantro until the cheese melts completely. Adjust seasoning with salt and pepper to taste.

Step 7: Serve hot with optional sour cream and your favorite toppings like avocado slices, lime wedges, or tortilla chips.

Tips & Variations

For extra creaminess, stir in a splash of heavy cream or half-and-half just before serving.

Use canned or frozen corn to save prep time without sacrificing flavor.

If you prefer less heat, choose mild salsa verde or reduce the chili powder.

Substitute black beans or pinto beans for a different twist on the classic.

To make this chili vegetarian, omit the chicken and use vegetable broth with extra beans or tofu.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breasts or thighs. Poach or bake them first, then shred to use in the chili. Rotisserie chicken just saves time and adds extra flavor.

What if I don’t have masa harina?

You can substitute all-purpose flour in the same amount to thicken the chili, though masa harina adds a distinctive corn flavor that complements the southwest style.