Imagine walking into your kitchen after a grueling day, the air instantly filling with the warm, smoky scent of cumin and the bright, zesty fragrance of fresh lime. You want a meal that feels like a slow-simmered hug, but you only have thirty minutes before the evening chaos resumes. I’ve been there, staring at the fridge with a hungry family at my heels.
This Ultimate 30-Minute Rotisserie Chicken White Bean Chili Recipe is my secret weapon. It delivers a velvety, creamy texture and a punch of flavor that tastes like it spent all day on the stove, even though it’s powered by a store-bought rotisserie chicken. Each spoonful brings a perfect balance of tender chicken, buttery beans, and a gentle heat that warms your soul without burning your palate.
- Dietary: Gluten-Free (Check broth label)
- Time: 30 Minutes
- Difficulty: Easy
- Cost per serving: ~$3.25
Why This Recipe Works
The magic lies in the texture and the shortcuts. Most quick chilis feel thin or watery, but I use a two-pronged approach for a luscious mouthfeel. First, we puree a portion of the cannellini beans with a splash of broth. This creates an instant thickener that mimics a long-simmered roux without the extra carbs or time. Second, we swap heavy cream for Neufchatel cheese. It melts beautifully into the broth, providing a rich, tangy creaminess that cuts through the spice perfectly. By using a pre-cooked rotisserie chicken, we bypass the toughening process of raw breast meat, ensuring every bite is succulent. The green chilies offer a mild, earthy hum that ties the savory chicken and sweet corn together into a cohesive, restaurant-quality dish.
Key Ingredients & Notes
- Rotisserie Chicken: I prefer the classic savory or lemon-pepper roast; shred it while it’s still slightly warm for the easiest prep.
- Cannellini Beans: These white kidney beans are incredibly creamy. Rinsing them is vital to keep the soup’s salt levels in check.
- Neufchatel Cheese: This is a slightly lighter version of cream cheese. It yields a smoother melt and adds a necessary hit of acidity.
- Green Chilies: One small can packs a huge flavor punch without overwhelming heat.
- Fresh Lime Juice: Never skip this. It wakes up the heavy fats and makes the spices sing.
How to Make It
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Toss in your diced onion and sauté until they soften and turn translucent—about four minutes of sizzle should do it. Stir in the garlic for just thirty seconds until the aroma fills the room.
Pour in the chicken broth and add the green chilies along with your spice cabinet superstars: cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture to a rolling boil, then drop the heat to medium-low. Let those flavors mingle and simmer for 15 minutes.
Puree one cup of the rinsed beans with a quarter-cup of the warm broth in a food processor or blender until it’s nearly smooth. This is my favorite part because it instantly transforms the soup’s body. Stir the pureed beans, the remaining whole beans, the frozen corn, and the Neufchatel cheese into the pot. Whisk gently until the cheese disappears into a creamy cloud and simmer for another 5-10 minutes.
Fold in the shredded chicken, fresh lime juice, and cilantro. Taste it—you might want an extra pinch of salt or a squeeze of lime. Ladle it into deep bowls and top with thick slices of avocado and crunchy tortilla chips.
Expert Tips for Success
- Temper the Cheese: If you’re worried about the Neufchatel curdling, whisk a small ladle of the hot broth into the cheese in a separate bowl before adding it to the pot. This smooths out the transition.
- The Bean Hack: If you don’t want to wash a food processor, just mash the beans in a bowl with a fork. It works just as well to thicken the broth!
Variations & Substitutions
- Make it Spicy: Swap the mild green chilies for canned jalapeños or add an extra half-teaspoon of cayenne.
- Make it Dairy-Free: Use a high-fat canned coconut milk or a dairy-free cream cheese alternative.
- Protein Swap: Leftover Thanksgiving turkey works beautifully in place of the rotisserie chicken.
Common Questions
Yes! However, the dairy might separate slightly upon thawing. Reheat it slowly and give it a good whisk to bring the creamy texture back together.
It stays fresh and delicious in the fridge for up to 4 days. In fact, I think the flavors are even better on day two.
As written, it has a very mild, family-friendly heat. The cayenne provides a background warmth rather than a sharp bite.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
30-Minute Rotisserie Chicken White Bean Chili
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Blender or food processor (optional)
- Wooden spoon or whisk
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 4-oz. can diced green chilies, undrained
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1 cup frozen corn
- 4 oz Neufchatel cheese cubed
- 3 cups shredded rotisserie chicken
- Juice of 1 fresh lime
- 2 tbsp chopped fresh cilantro
- Optional Toppings
- Sliced avocado
- Tortilla chips or strips
- Extra cilantro
- Lime wedges
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook until softened and translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Build the broth. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Create creaminess. Puree 1 cup of the cannellini beans with 1/4 cup of warm broth until mostly smooth. Stir the puree, remaining whole beans, corn, and Neufchatel cheese into the pot. Whisk gently until the cheese melts. Simmer 5–10 minutes.
- Finish. Fold in shredded chicken, lime juice, and cilantro. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and garnish with avocado, tortilla chips, and extra lime if desired.
Notes
- Temper the Neufchatel cheese with warm broth before adding to prevent curdling.
- Mash beans with a fork if you prefer not to use a blender.
- Shred rotisserie chicken while warm for the best texture.
