Dinner

Southwest White Chicken Chili Recipe

Bynova cole November 23, 2025November 23, 2025

Introduction

Southwest White Chicken Chili is a zesty and hearty twist on traditional chicken chili. Quick and easy to prepare with simple shortcuts like rotisserie chicken and salsa verde, it’s perfect for busy weeknights. This one-pot dish delivers bold flavors with a comforting, creamy texture.

A deep white bowl filled with creamy white chili soup, having visible chunks of white beans, bits of yellow corn, red tomatoes, and shredded chicken mixed inside; on top, a thick layer of chopped bright green scallions covers the center, sprinkled with white shredded cheese and small green herb leaves for garnish. The bowl sits on a dark wooden board, surrounded by fresh cilantro sprigs, chopped scallions, a halved lime, and a small wooden bowl of shredded cheese with a beige cloth nearby, all on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rotisserie chicken, skin removed and shredded
1 medium onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 cup corn kernels (fresh or frozen)
2 cans (15 oz each) white beans, drained and rinsed
½ cup pureed white beans
1 to 1½ cups salsa verde
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
2 tablespoons masa harina (or all-purpose flour as a substitute)
¼ cup chopped fresh cilantro
½ cup shredded Monterey Jack or cheddar cheese
Salt and pepper to taste
2 teaspoons vegetable oil
Optional toppings: sour cream, avocado, lime wedges

Instructions

Step 1: Heat vegetable oil in a large pot over medium heat. Add chopped onion and diced red bell pepper, sauté until softened, about 5 minutes.
Step 2: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and masa harina. Cook for 1 to 2 minutes until fragrant, stirring constantly.
Step 3: Pour in chicken broth and add pureed white beans along with the remaining whole white beans. Bring the mixture to a simmer.
Step 4: Reduce heat to low and add shredded rotisserie chicken, corn kernels, and salsa verde. Stir to combine and heat through for 5 to 7 minutes.
Step 5: Stir in shredded cheese and chopped cilantro until the cheese is melted and incorporated. Season with salt and pepper to taste.
Step 6: Serve warm with optional toppings like sour cream, avocado slices, and lime wedges for extra flavor.

Tips & Variations

Use homemade salsa verde or your favorite store-bought version for convenience and flavor.
Substitute masa harina with an equal amount of all-purpose flour if unavailable.
For extra heat, add diced jalapeños or a splash of hot sauce.
Swap corn for black beans or pinto beans for a different texture.
To make it vegetarian, replace chicken with additional beans and use vegetable broth instead of chicken broth.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture. You can also freeze the chili for 2 to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A rustic bowl holds a thick, creamy white soup filled with corn kernels and small white beans visible throughout. On top, there are three main layers starting from the center: finely chopped green onions that form a dense mound; around it, shredded white cheese with a fine, soft texture scattered in small heaps; and finely chopped fresh green herbs mixed lightly with the cheese. The bowl has a dark, worn rim and a spoon resting inside, partially submerged in the soup. The setting includes a soft, light beige fabric casually draped around the bowl, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can cook raw chicken breasts or thighs by simmering them in the broth until fully cooked, then shred the meat before adding back to the chili. Using rotisserie chicken just speeds up prep time.

What can I substitute if I don’t have masa harina?

All-purpose flour works well as a substitute for masa harina to thicken the chili, used in the same amount. Masa harina adds a subtle corn flavor, but flour will still give you a nice texture.

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