White Bean Chicken Chili

January 14, 2019
Blog post

Cold, rainy nights sitting by the fireplace with a hot bowl of soup are my absolute favorite. Soups and stews are just so comforting and make the house smell amazing and homey. They can sometimes take a long time to make in order to develop great flavor. What I love about this recipe is how fast and easy it is, while still being FULL of flavor. This chili recipe is my go-to during these cold winter months. Aside from the rotisserie chicken, I usually have the rest of the ingredients on hand. Chili is such a hearty and delicious meal. But in my opinion, the toppings are the best part. I like to load up on chives, cilantro, sour cream (or Greek yogurt as a healthier option) and avocado. I also love the texture and crunch of adding chips. Jalapeño chips are my favorite chips in the world so occasionally I will add a few of those on top. Whenever I make chili, I make tortilla strips. They are my Husband’s favorite and are the perfect topping to this chili.



  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 tsp oregano
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • 2 4 oz cans diced green chilies (I like to use “Mild” so the chili isn’t too spicy)
  • 2 28 oz cans white beans (with juice)
  • 4 cups chicken broth
  • 1 rotisserie chicken
  • Olive oil
  • Salt and pepper

Optional Toppings:

  • Tortilla strips (recipe below)
  • Jalapeño chips
  • Sour cream
  • Avocado
  • Chives
  • Pepper jack cheese
  • Cilantro
  • Sliced jalapeños


Place a large pot over medium heat. Drizzle with olive oil and add in onions. Season with salt and saute for about 5 to 7 minutes until the onions are translucent. Add in the garlic and cook for another couple minutes. Then add in the oregano, cayenne, paprika and cumin and stir. Pour in the chilies, both cans of white beans (including the juice), and chicken broth. Bring the soup to a boil then reduce the heat to low and simmer for 30 minutes.

Meanwhile, remove the meat from the rotisserie chicken and shred it using two forks. Once the soup has finished cooking add in the chicken. Season with salt and pepper to taste. Garnish with your desired topping and enjoy!

Tortilla Strips


  • Flour tortillas
  • Olive oil
  • Lawry’s seasoning salt


Thinly slice the tortillas into strips. Place a medium pan over medium heat. Drizzle pan with olive oil and add in the tortilla strips in batches so that they are in an even single layer. Flip the strips and continue cooking until browned and crispy. Remove onto a plate. Continue this process until all the tortillas are cooked. Then sprinkle the strips with Lawry’s seasoning salt and toss to coat.

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