Description
A hearty, easy-to-make white chili using shredded rotisserie chicken, tender white beans, and aromatic cumin in a light, creamy vegetable broth. Perfect for busy weeknights with minimal effort.
Ingredients
1 tbsp oil
1 onion, diced
4 cloves garlic, minced
1 tbsp cumin
4 cups low-sodium vegetable broth
2–3 cups shredded skinless rotisserie chicken
1 (15-oz) can cannellini beans, drained and rinsed
1 cup diced potatoes
Instructions
Heat 1 tbsp oil in a large pot over medium heat
Sauté garlic and onion until translucent (3-4 minutes)
Add cumin; stir for 1 minute to release aroma
Pour in 4 cups broth, drained cannellini beans, and diced potatoes
Bring to a boil, then reduce to a simmer (medium-low heat)
Cook uncovered for 20 minutes until potatoes soften
Spoon 1/2 cup shredded chicken into a blender
Blend with 1/4 cup broth to create a velvety texture
Mix blended chicken back into the pot; stir in remaining chicken
Cook 5–10 minutes to thicken the broth
Notes
Toast cumin in a dry pan before cooking for enhanced flavor. Use day-old rotisserie chicken for better meat absorption. Blend part of the chicken for a smooth texture while keeping some chunks for variety. Avoid overcooking onions during the base step to prevent sogginess. Finish with a splash of lime juice to brighten the flavor.
- Prep Time: 10
- Cook Time: 45
- Category: Trending
- Method: Simmering
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg
