Easy Southwest White Chicken Chili Recipe
This Easy Southwest White Chicken Chili is a flavorful and comforting soup featuring shredded rotisserie chicken, white beans, corn, and a blend of Tex-Mex spices. Creamy and hearty, it incorporates masa harina for thickening with a touch of authentic Southwest flavor. Salsa verde adds a vibrant, tangy kick, making this chili perfect for a quick weeknight dinner or to enjoy as leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
Ingredients
Scale
Chicken
- 1 whole rotisserie chicken, skin removed and shredded
Vegetables & Legumes
- 1 medium onion, peeled and chopped
- 1 red bell pepper, seeded and diced
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked white beans, divided (e.g., cannellini or great northern beans)
- 1/2 cup white beans pureed with a splash of water
- 2 green chilies, chopped
- 1/4 cup chopped cilantro
Seasonings & Others
- 2 cloves garlic, minced
- 1/4 cup salsa verde (choose heat level to taste)
- 2 teaspoons masa harina
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1/2 cup sour cream or plain Greek yogurt (for creaminess)
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- 2 tablespoons olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken: Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. Set aside.
- Prep vegetables: Peel and chop the onion, dice the red bell pepper, clean and slice green chilies, and extract corn kernels if using fresh. Chop cilantro and set aside.
- Puree beans: Take 1/2 cup of the cooked white beans and blend with a splash of water until smooth to help thicken the soup.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add the chopped onions and red bell peppers and cook until softened, about 5 minutes.
- Add spices and masa harina: Stir in the green chilies, minced garlic, cumin, chili powder, oregano, and masa harina, cooking and stirring until fragrant, about 2 minutes.
- Simmer the soup: Pour in the chicken broth, remaining whole white beans, and the pureed beans. Bring the mixture to a gentle simmer.
- Add chicken and vegetables: Stir in the shredded chicken, corn kernels, and salsa verde. Reduce heat to low and allow everything to warm through for about 5 minutes.
- Finish with dairy and herbs: Stir in the sour cream and shredded cheese until melted and fully incorporated. Add chopped cilantro and mix well. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the chili into bowls and serve hot, optionally garnished with extra cilantro, cheese, or sour cream.
Notes
- Using rotisserie chicken speeds up preparation and adds great flavor; you can substitute with cooked chicken breast or thighs if preferred.
- Salsa verde can be adjusted in heat level: mild, medium, or hot depending on your taste.
- If you don’t have masa harina, substitute with all-purpose flour, but note the flavor will differ slightly.
- This chili stores well in the refrigerator for up to 5 days and freezes nicely for 2-3 months.
- For a dairy-free version, omit sour cream and cheese or substitute with plant-based alternatives.
- Feel free to add toppings such as avocado slices, tortilla chips, or fresh lime wedges for added texture and brightness.
Keywords: white chicken chili, southwest chili, easy chicken chili, rotisserie chicken recipe, masa harina chili, salsa verde chili, hearty chicken soup
