Introduction
white chicken chili with salsa , There’s nothing quite like a warm, comforting bowl of chicken chili to welcome the fall season. This creamy, flavorful, and protein-packed dish is a crowd-pleaser, perfect for family dinners or meal preps. Whether you love a shortcut with rotisserie chicken or prefer making it from scratch, this recipe offers both convenience and incredible taste. Let’s get started!
Recipe Ingredients
The Key to the Best Chicken Chili
Rotisserie Chicken – A shortcut that adds deep flavor without extra cooking time.
Yellow Bell Pepper – Adds sweetness and color without overpowering the dish.
Hatch Green Chilies – Mild heat and tangy flavor for a robust taste.
White Kidney Beans & Northern Beans – Creamy texture and protein boost.
Heavy Cream – Adds richness and makes the chili irresistibly creamy.
Chicken Broth – The base that binds all the flavors together.
Aromatic Spices (Garlic Powder, Cumin, Chili Powder, Black Pepper) – For a bold and smoky depth of flavor.
Ingredient Breakdown for Different Servings:
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Rotisserie Chicken (shredded) | 2 cups | 4 cups | 8 cups |
| Yellow Bell Pepper (diced) | 1 | 2 | 4 |
| White Kidney Beans | 1 can | 2 cans | 4 cans |
| Northern Beans | 1 can | 2 cans | 4 cans |
| Hatch Green Chilies | 1 can | 2 cans | 4 cans |
| Chicken Broth | 4 cups | 8 cups | 16 cups |
| Heavy Cream | 1/4 cup | 1/2 cup | 1 cup |
| Garlic Powder | 1 tsp | 2 tsp | 4 tsp |
| Chili Powder | 2 tsp | 4 tsp | 8 tsp |
| Cumin | 1 tsp | 2 tsp | 4 tsp |
| Black Pepper | 1/2 tsp | 1 tsp | 2 tsp |
How to Make Chicken Chili (Step-by-Step Guide)
Step 1: Sauté the Aromatics (5 minutes)
Heat 1 tbsp of chicken fat or oil in a pot.
Add diced yellow bell pepper and onion. Sauté until soft and fragrant.
Toss in minced garlic and diced jalapeño (optional for heat). Cook for 1 more minute.
Step 2: Add Beans & Chilies (3 minutes)
Stir in hatch green chilies and white kidney beans along with Northern beans.
Season with garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
Step 3: Pour in Chicken Broth & Simmer (15 minutes)
Add chicken broth and bring to a boil.
Lower heat and let it simmer for 10-15 minutes.
Step 4: Stir in Chicken & Cream (5 minutes)
Mix in shredded rotisserie chicken.
Pour in heavy cream for a creamy texture.
Let it cook for another 5 minutes, stirring occasionally.
Step 5: Serve & Enjoy!
Garnish with cilantro, shredded cheese, or diced avocado.
Serve hot and enjoy the delicious flavors!
How to Make it Extra Moist & Creamy
The secret to keeping this chili ultra-moist and creamy is in the slow simmering process. Make sure to:
Use heavy cream or full-fat coconut milk for richness.
Don’t overcook the beans – they should be tender but not mushy.
Add an extra splash of broth if reheating to keep it creamy.
Use shredded chicken instead of cubed for better moisture retention.
10 Test Kitchen Tips for the Perfect Chicken Chili
Use rotisserie chicken for convenience – it’s already juicy and flavorful.
Roasted corn adds a smoky, sweet touch – try Trader Joe’s version.
Sauté aromatics in chicken fat for deeper flavor.
For extra spice, leave jalapeño seeds in.
Don’t skip cumin – it enhances the chili’s warmth.
Add a splash of lime juice for a fresh zing at the end.
Simmer longer for thicker consistency.
Top with Greek yogurt instead of sour cream for a protein boost.
For a chunkier chili, mash some of the beans before adding them.
Let it sit overnight in the fridge – it tastes even better the next day!
How to Store Chicken Chili
Refrigeration: Store in an airtight container for up to 5 days.
Reheat: Warm on the stovetop over low heat, adding extra broth if needed.
Can You Freeze Chicken Chili?
Absolutely! This chili freezes beautifully:
Freeze in portion-sized containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheat slowly over low heat, adding extra broth or cream if needed.
NonvegKahani Community Tips & Praise (Rahul K.)
Rahul K. says: “This is hands down the best chicken chili I’ve ever made. The creamy texture and deep flavors make it a winner in my household. I tried adding roasted corn like suggested, and it elevated the dish to another level!”
Nutritional Information (Per Serving)
Calories: 320 kcal
Protein: 28g
Carbohydrates: 22g
Fat: 15g
Fiber: 6g
Best YouTube Video for This Recipe
Watch the Best Chicken Chili Recipe Here
FAQs About Chicken Chili
1. Can I make this chili in a slow cooker? Yes! Add all ingredients except the cream and cook on low for 6 hours or high for 3 hours. Stir in the cream at the end.
2. How do I make this chili spicier? Use extra chili powder, diced serrano peppers, or cayenne pepper.
3. Can I substitute the heavy cream? Yes! Use coconut milk, half-and-half, or Greek yogurt.
4. What toppings go best with this chili? Shredded cheddar cheese, avocado, crushed tortilla chips, or a dollop of sour cream.
5. Can I use chicken breasts instead of thighs? Yes! But chicken thighs are juicier and add more flavor.
This chicken chili is warm, comforting, and packed with bold flavors. Try it out and let us know how it turns out! 
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