Name: Smoky White Chicken Chili
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Chili:; 6 cups chicken broth; 4 cups rotisserie chicken, shredded; 2 (15 oz) cans cannellini beans, drained; 2 tsp ground cumin; 2 tsp chipotle chili peppers in adobo sauce, seeds removed; 2 cups prepared salsa verde; 8 oz cream cheese, cut into cubes; For the Avocado Tomatillo Crema:; 1 large California avocado, peeled and pitted; 1/2 cup Mexican crema (or table cream or half & half); 3/4 cup tomatillos, diced; Juice of 1 lime; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 jalapeño, seeds removed; 4 tbsp chopped cilantro

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Smoky White Chicken Chili is a creamy, comforting, and flavor-packed dish perfect for cozy weeknights or casual gatherings. Made with shredded rotisserie chicken, cannellini beans, salsa verde, and cream cheese, this chili gets an extra boost from chipotle peppers in adobo and a drizzle of avocado tomatillo crema. Ready in just 40 minutes, it's a hearty, soul-warming meal everyone will love.

Why You’ll Love This Recipe

This chili offers a delicious twist on classic white chicken chili, with smoky heat from chipotle peppers and a luxurious, creamy base. It’s rich, satisfying, and balanced by a fresh and zesty avocado tomatillo crema. Using rotisserie chicken saves time, and the combination of canned beans and broth keeps things simple without sacrificing flavor. It's also customizable with your favorite toppings and ideal for feeding a crowd.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chili:

6 cups chicken broth
4 cups rotisserie chicken, shredded
2 (15 oz) cans cannellini beans, drained
2 teaspoons ground cumin
2 teaspoons chipotle chili peppers in adobo sauce, seeds removed
2 cups prepared salsa verde
8 oz cream cheese, cut into cubes

For the Avocado Tomatillo Crema:

1 large California avocado, peeled and pitted
½ cup Mexican crema, table cream, or half and half
¾ cup tomatillos, diced
Juice of 1 lime
¼ teaspoon garlic powder
¼ teaspoon salt
½ jalapeño, seeds removed
4 tablespoons chopped cilantro

Directions

For the Chili:

In a large pot, bring the chicken broth and shredded rotisserie chicken to a low boil.

Add one full can and half of the second can of cannellini beans to the pot.
In a blender or food processor, blend the remaining half-can of beans with ½ cup of broth from the pot. Add the cumin and chipotle chili peppers. Blend until smooth.
Stir the blended mixture back into the pot along with the salsa verde and cream cheese cubes.

Simmer on low, stirring occasionally, until the cream cheese is fully melted and the chili is creamy.
Taste and season with salt and pepper as needed.

For the Avocado Tomatillo Crema:

Combine avocado, crema, diced tomatillos, lime juice, garlic powder, salt, jalapeño, and cilantro in a blender or food processor.
Blend until completely smooth.
Pour into a squeeze bottle or small bowl for serving.

To Serve:

Ladle the chili into bowls and drizzle with avocado tomatillo crema. Top with optional garnishes such as crushed tortilla chips, diced avocado, chopped cilantro, sour cream, shredded cheese, or green onions.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Make it spicier: Add an extra chipotle pepper or leave in some jalapeño seeds in the crema.
Vegetarian version: Use vegetable broth and substitute shredded jackfruit or extra beans for the chicken.
Slow cooker method: Add all chili ingredients (except cream cheese) and cook on low for 4–6 hours. Stir in cream cheese at the end.

No crema? Drizzle with sour cream or Greek yogurt as a quick topping alternative.
Cheesy twist: Stir in 1 cup of shredded pepper jack or Monterey Jack cheese for added richness.

Storage/Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium heat, stirring often, or microwave in short bursts until heated through.

FAQs

Can I make this chili ahead of time?

Yes, it's great for meal prep. The flavors develop even more after a day in the fridge.

Is this chili spicy?

It has a mild to medium heat. You can reduce or increase the chipotle peppers to suit your preference.

Can I use other beans?

Yes, great northern beans or navy beans work well as substitutes for cannellini beans.

What is salsa verde?

Salsa verde is a green salsa made from tomatillos and green chilies. It adds tang and depth to the chili.

What if I don’t have cream cheese?

You can substitute with a mix of heavy cream and shredded cheese, though the texture may differ.

Can I skip the avocado crema?

Yes, but it adds a fresh, cooling contrast. You could also use plain sour cream or avocado slices.

Is this chili gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check labels to confirm.

Can I use fresh chicken instead of rotisserie?

Absolutely. Cook and shred boneless, skinless chicken breasts or thighs before adding to the chili.

How thick should this chili be?

It’s meant to be creamy but not overly thick. You can adjust the consistency by simmering longer or adding more broth.

Can I double the recipe?

Yes, just make sure your pot is large enough to handle the volume.

Conclusion

This Smoky White Chicken Chili is the ultimate cozy dinner—creamy, flavorful, and ready in under an hour. The smoky heat from chipotle peppers, balanced by the rich cream cheese and zesty avocado crema, creates a perfect bowl of comfort. Whether for weeknight dinners or weekend gatherings, this chili is guaranteed to warm you up and impress your guests.

Smoky White Chicken Chili

Why You’ll Love This Recipe

Ingredients