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Southwest White Chicken Chili Recipe

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★★★★★

4.5 from 74 reviews

Southwest White Chicken Chili is a quick and easy one-pot meal featuring shredded rotisserie chicken, white beans, corn, and salsa verde, all thickened with masa harina for an authentic Southwestern flavor. This hearty, zesty chili balances convenience and rich taste, making it perfect for busy weeknights and family dinners.

Ingredients

Scale

Chicken

  • 1 rotisserie chicken, skin removed and meat shredded (about 3 cups)

Vegetables & Legumes

  • 1 medium onion, peeled and chopped
  • 1 red bell pepper, cleaned and diced
  • 2 cans (4-5 oz each) diced green chiles
  • 1 cup corn (fresh or frozen)
  • 3 cans (15 oz each) white beans, drained and rinsed
  • ½ cup white beans reserved for pureeing
  • ¼ cup chopped fresh cilantro
  • 2 green onions, sliced (white and green parts)

Liquids & Broth

  • 4 cups chicken broth
  • 1 cup salsa verde (mild, medium or hot to taste)

Seasonings & Thickener

  • 2 tablespoons masa harina (or all-purpose flour as substitute)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 tablespoon olive oil

Dairy & Finishing Touches

  • ½ cup shredded Monterey Jack cheese
  • ½ cup sour cream or Greek yogurt (optional, stirred in at the end)

Instructions

  1. Prepare the chicken and vegetables: Remove skin from the rotisserie chicken and shred the meat, setting aside about 3 cups. Peel, chop the onion; clean and dice the red bell pepper; slice green onions; mince the cilantro, and prepare the corn if using fresh.
  2. Puree beans: Reserve ½ cup of white beans and puree them with a splash of water in a blender or food processor until smooth to help thicken the chili.
  3. Sauté aromatics and spices: Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper, sauté until softened, about 5-7 minutes. Stir in green chiles, minced garlic, cumin, chili powder, oregano, and masa harina. Cook, stirring constantly, for 2 minutes until fragrant and the masa is incorporated.
  4. Add broth and beans: Pour in the chicken broth, add the remaining white beans and the pureed bean mixture. Stir well and bring the soup to a simmer.
  5. Simmer the chili: Reduce heat to medium-low and let the chili simmer gently for 15-20 minutes, stirring occasionally to let the flavors meld and the masa to thicken the broth.
  6. Add chicken, corn, and salsa verde: Stir in the shredded rotisserie chicken, corn, and salsa verde. Cook for another 5-7 minutes to heat through and blend flavors.
  7. Finish with dairy and herbs: Reduce heat to low, stir in the shredded Monterey Jack cheese until melted and fully incorporated. Mix in fresh cilantro and optionally sour cream or Greek yogurt for creaminess. Adjust seasoning with salt and pepper to taste.
  8. Serve: Ladle the chili into bowls and serve hot with optional toppings like extra cilantro, cheese, sour cream, or tortilla chips if desired.

Notes

  • Using rotisserie chicken significantly reduces prep and cook time, making this recipe a quick weeknight meal.
  • Masa harina thickens the chili and adds authentic Southwestern flavor; all-purpose flour can be used as a 1:1 substitute if necessary.
  • Salsa verde adds a tangy, slightly spicy element; choose mild, medium, or hot depending on your heat preference.
  • This chili stores well in the refrigerator up to 5 days and can be frozen for 2-3 months.
  • If fresh corn is unavailable, frozen or canned corn can be substituted.
  • To make this dish vegetarian, substitute chicken broth with vegetable broth and omit chicken or use plant-based chicken alternatives.

Keywords: Southwest White Chicken Chili, white chicken chili, easy chicken chili, quick chili recipe, rotisserie chicken chili, masa harina chili, salsa verde chili, one pot meal, chicken soup, Tex-Mex chili

Find it online: https://tastybynova.com/southwest-white-chicken-chili-recipe/