White Chicken Chili

This week I picked up a rotisserie chicken to make my Chicken Tinga recipe. After that, I had some leftovers of the rotisserie chicken. I decided to use it to make white chicken chili.

To make my white chicken chili, I first make homemade stock using a handful of ingredients which you might already have on hand, like carrots, onion, garlic, and cilantro.

I made my homemade stock with the leftover skin and bones mentioned above. This provides a uniquely rich flavor. If you don’t want to go that route, you can use store-bought canned or boxed broth.

The chili has tender pieces of rotisserie chicken, white beans, and aromatic spices like cumin and coriander. The broth is rich and has a hint of lime flavor.

To make it more hearty you can load it up with a variety of toppings like sliced avocado, tortilla chips, cheddar cheese, sour cream, green onion, and cilantro!

I hope you try my version of chicken chili and like it as much as my family does. If you do, please share my recipe with your friends and family!



Chicken Stock

  • 1 Carcass (bones and skins) from store bought rotisserie chicken
  • 1 green onion, trimmed, then cut into 2-inch pieces
  • 2 large garlic cloves, peeled, then smashed
  • 1/4 of an yellow onion, peeled
  • 1/2 cup carrots, sliced or shredded
  • 10-12 pieces of cilantro
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 cups water


  • 2 tbsp. canola oil
  • 1 cup yellow onion, small diced
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped jalapeno
  • 3 tbsp. canned fire roasted chili
  • 3 tsp. ground cumin powder
  • 1 tsp. ground coriander powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3 cups reserved chicken stock
  • 1 15.5 oz. can cannellini beans, not drained
  • 2 cups shredded chicken
  • 1 tbsp. fresh lime juice
  • 2 tbsp. each chopped cilantro and green onion


Chicken stock

Place all chicken stock ingredients in a large soup pot. Stir well, then bring it to boil over medium high heat. Once boiled, cover, then turn the heat to low and simmer for 30 minutes.


After 30 minutes, cool slightly, then strain the stock, discard solids. Reserve the stock to use later.


Chicken chili

Heat oil in a large heavy bottom sauce pan over medium- high heat. Add onion, garlic, jalapeno, and canned chili. Cook for 2-3 minutes, or until onions are soft.


Add cumin, coriander, salt, and pepper. stir well, and cook for another minute, stirring.


Add chicken stock, chicken, and the bean along with its liquids. Stir well, bring it to boil. Cover, then turn down the heat, cook for 15 minutes. Stir in the lime juice, cilantro, and green onion. Taste for seasoning. Turn off the heat.


Serve the soup with top with sour cream, crushed tortilla chips, and more lime if preferred.

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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