White Chicken Chili with Rotisserie Chicken

Dinner with Durf 

This easy, budget-friendly white chicken chili is made with tender rotisserie chicken, dried Great Northern beans, homemade chicken stock, green chiles, and a creamy blend of cream cheese and sour cream. It's a comforting one-pot dinner that's perfect for chilly evenings, meal prepping, and enjoying leftovers throughout the week.

Prep Time: 15 minutes, plus bean preparation

Cook Time: 30 minutes, plus bean cooking time

Servings: Approximately 6–8

Ingredients

Chicken and Beans

  • 1 whole rotisserie chicken, shredded (approximately 3–4 cups)

  • 1½ cups dried Great Northern beans (approximately 4–4½ cups cooked)

  • 3 cups homemade chicken stock

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can (4 oz) diced green chiles

  • 1 cup frozen corn (optional)

  • 1 tablespoon olive oil

Seasonings

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon dried oregano

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne pepper (optional)

  • Salt and black pepper to taste

Creamy Ingredients

  • 4 oz cream cheese, softened

  • ½ cup sour cream

Optional Toppings

  • Shredded Monterey Jack cheese

  • Fresh cilantro

  • Tortilla strips

  • Jalapeños

  • Lime wedges

My Favorite Kitchen Tools for This Recipe

A few kitchen essentials make preparing homemade chili and meal prepping even easier!

As an Amazon Associate, I earn from qualifying purchases.

Instructions

1. Cook the Great Northern Beans

Sort and rinse 1½ cups of dried Great Northern beans.

If soaking overnight, cover the beans with water and refrigerate for 8–12 hours. Drain and rinse.

Place beans in a pot with fresh water covering them by approximately 2 inches.

Bring to a boil, reduce heat, and simmer until tender, approximately 45–90 minutes for soaked beans or 1½–2½ hours for unsoaked beans.

Drain and set aside.

Dinner with Durf Tip: We prefer our beans tender but still holding their shape rather than mushy.

2. Prepare the Chicken

Remove the meat from the rotisserie chicken and shred it into bite-sized pieces.

Save the carcass and bones to make another batch of homemade chicken stock.

3. Sauté the Vegetables

Heat olive oil in a large Dutch oven over medium heat.

Add diced onion and sauté for approximately 5 minutes.

Add minced garlic and cook for another 30 seconds.

4. Add the Seasonings

Stir in cumin, chili powder, oregano, paprika, and cayenne pepper.

Cook for approximately 30 seconds, stirring constantly.

5. Build the Chili

Add homemade chicken stock, cooked Great Northern beans, diced green chiles, and frozen corn if using.

Bring to a gentle simmer and cook uncovered for 15–20 minutes.

Mash approximately 1 cup of the beans to naturally thicken the broth.

6. Add the Rotisserie Chicken

Stir in the shredded chicken.

Continue simmering for approximately 5 minutes, until heated through.

7. Make It Creamy

Reduce heat to low.

Add softened cream cheese and stir until melted.

Remove from heat and stir in sour cream.

Avoid boiling after adding the dairy to keep the chili smooth and creamy.

8. Serve

Taste and adjust seasonings.

Serve hot with your favorite toppings, such as shredded cheese, cilantro, tortilla strips, or fresh lime.

Storage and Freezing

Refrigerate leftovers in airtight containers for up to 3–4 days.

Freeze individual portions for approximately 2–3 months for best quality. The dairy may separate slightly after thawing, so reheat gently and stir well.

Dinner with Durf Budget Tip

One of the best things about this recipe is using an entire rotisserie chicken wisely. The meat makes a hearty, protein-rich chili, while the leftover carcass can be turned into homemade chicken stock for future meals.

Using dried Great Northern beans instead of canned beans is another easy way to stretch your grocery budget without sacrificing flavor.