White Chicken Chili

40-45 minutes
Amount of Servings
6 servings

2 (15-ounce) cans cannellini beans, rinsed and drained

3 cups chicken broth, divided

1 tablespoon extra-virgin olive oil

1 medium yellow onion, coarsely chopped

3 garlic cloves, minced

1 (7-ounce) can diced green chilies

2 teaspoons ground cumin

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon smoked paprika

Salt and pepper to taste

2 ½ cups cooked rotisserie chicken, shredded

1 (15-ounce) can whole kernel sweet corn, drained

2 tablespoons lime juice

1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

2 tablespoons fresh cilantro, chopped


Serve with:

Yogurt, tortilla chips, shredded cheddar or monetary jack, sliced avocado, jalapeno, or limes

  1. In a blender or food processor, blend 1 can of beans and 1 cup of chicken broth and puree until smooth. Set aside.
  2. In a large pot, heat olive oil over medium-high heat, add onion and cook for 2-4 minutes or until onions are translucent. Add garlic and chilies and cook for an additional minute.
  3. Stir in cumin, oregano, cayenne, paprika, salt, and pepper and cook for another 5 minutes.
  4. Add the rest of the chicken broth, pureed and whole cannellini beans, and bring to a boil.
  5. Reduce the heat to low and cook for another 20 minutes.
  6. Add in rotisserie chicken, corn, and lime juice.
  7. Remove the pot from heat and add in yogurt and cilantro.
  8. Serve with extra yogurt, tortilla chips, cheese, avocado, jalapeno, or limes.
Back to top