This easy Spicy White Chicken Chili uses cooked, rotisserie chicken, one pot and a food processor to make a hearty dinner in under 30 minutes.
I have to admit that I’m a definite fan of White Chicken Chili. After all, it’s loaded with cooked chicken, three different kinds of beans, and fresh vegetables that are cooked together in a rich, spicy broth.
The perfect one pot meal that’ll satisfy hungry diners.
What you’ll love about this recipe is that it assembles in minutes with most ingredients found in your pantry and fridge.
What Makes White Chicken Chili
You might be wondering what makes a White Chicken Chili. The secret ingredient(s) for this recipe are the beans you use–in this case, three of them–black, garbanzo and cannellini beans,
Each offers it’s own taste point that enhances this Tex-Mex favorite.
Now you can use canned beans–I usually do–or you can cook up a batch of your own. Here’s how:
How to Cook Dry Beans – Simple Cooking Recipes (Video)
So now you know how to make up your own cooked beans, it’s time to make some chili!
How to Make Easy Spicy White Chicken Chili
This recipe takes less than 30 minutes to prepare from start to finish, especially if you use precooked chicken (breast or thigh meat) or store-bought rotisserie chicken.
And, if you really need to get food on the table fast, this is a great time to let your food processor handle the hard work. Simply toss the rough cut vegetables as outlined in the recipe card below into the food processor, cover, and give it a few pulses–that’s it!
Then, you’ll place the chicken, chopped vegetables and spices into a Dutch oven or a large stock pot.
For the liquid base, you can use either chicken stock or chicken broth–your choice.
Finally, it’s just a matter of simmering all of the ingredients until cooked through, approximately 20 minutes before you have a meal that’s packed with a spicy twist that’s both delicious and satisfying. Enjoy!
One thing to note: if you don’t change the serving size, you’ll have enough chili for at least 12 servings–perfect for a crowd or potluck dinner.
Or you can easily freeze the leftovers for another time when you need a meal lickety-split. Just store your Spicy White Chicken Chili in a tightly lidded container in your freezer up to one year.
For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:
- Classic Minestrone Soup with Sausage Recipe
- French Tomato Bisque Soup with Basil
- Traditional Irish Leek and Potato Soup
- Creamy Tuscan White Bean Soup with Ham
- Chicken Wild Rice Soup Recipe
- Lovage Fish Soup
- Kale and Potato Soup with Italian Sausage (Zuppa Toscana)
Easy Spicy White Chicken Chili Recipe
- 3 cups cooked rotisserie chicken shredded
- 2 cups bell peppers seeded, quartered
- 1 cup large onion quartered
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 1/2 cup cilantro chopped
- 2 cups tomatoes quartered
- 4 cloves garlic minced
- 1 serano pepper top and seeds removed
- 1 poblano pepper top and seeds removed
- 8 cups chicken stock
- 15 ounce canned black beans drained, rinsed
- 15 ounce garbanzo beans drained, rinsed
- 15 ounce cannellini beans drained, rinsed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp fajita seasoning
- 1 tsp chili con carne seasoning
- 1 tbsp olive oil
- Salt and Pepper to taste
- Shred chicken by hand or with a food processor. Place in large stock pot.
- Use food processor or knife to chop finely the carrots, celery, onion, and bell peppers. Place in stockpot with chicken.
- Mince garlic. Then chop finely poblano and serano pepper, and cilantro. Add all this to stock pot.
- Quarter whole tomatoes and either chop or food process, finely chopped. Place in stock pot with rest of ingredients.
- Next, drain and rinse garbanzo, kidney, and cannellini beans. Add to stock pot. Drizzle with olive oil.
- Finally, pour in chicken stock. You can also add all spices at this time. Stir well.
- Simmer for 20 minutes until chili is cooked through. Serve and Enjoy!