White Bean Chicken Chili

Welcome back to reality, friends! With my three younger kids heading back to school today, it’s time for some much-needed routine. I’m making this family favorite for dinner tonight, a lighter take on a traditional chili. Today’s recipe was inspired by Skinnytaste. The only real departure I made was to substitute shredded rotisserie chicken for the ground turkey (time hack!).


  • Olive oil spray
  • 2 small onions chopped
  • 5 garlic cloves chopped
  • 1 shredded rotisserie chicken
  • 1 4.5 ounce can diced green chilis
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon cumin (I tend to be more heavy-handed…go where your tastebuds lead you!)
  • 1/2 tablespoon oregano (same as above!)
  • 2 teaspoons chili powder (to your taste)
  • 1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
  • 1 bay leaf
  • 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup reduced-fat sour cream (you can definitely omit this if you’re trying to eat dairy free)

Optional Toppings:

  • Monterrey Jack or Pepper Jack cheese (shredded)
  • Diced avocado
  • Cilantro
  • Sliced jalapeno
  • Sour cream
  • Chopped Scallions


  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, saute until soft, about 4 to 5 minutes.
  • Add diced green chilis, salt, cumin, oregano, chili powder, red pepper flakes, and cook for two minutes.
  • Puree 2 cans of beans in the blender with 2 cups of broth. Add to the pot with remaining beans, broth, and bay leaf and bring to a boil.
  • Add shredded rotisserie chicken.
  • Cover and reduce to simmer, about 30 to 35 minutes stirring occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Add seasonings and salt to taste.
  • Serve with your favorite toppings.

This recipe serves 4-6. I usually add an additional chicken for my crew. Tonight I’ll be serving this chili with corn muffins and some apple slices. Enjoy! xo

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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Leave a Comment


  1. LMF wrote:

    Is there possibly an error in the amount of chicken broth on the ingredients list? 2 c seems awfully paltry, and the description references pureeing some of the beans in 2c of broth and then “adding remaining broth”? Just curious – because I want to try this soon!

    Posted 1.7.20 Reply
    • Ann Marie Scheidler wrote:

      Hi Lainchen! So nice to hear from you! I made this recipe again last night and made it exactly according to the recipe. The texture of this recipe is like chili, not like soup. You can definitely add more broth if you want it a little thinner (and it won’t take away from the flavor), but by pureeing the beans, you really get a creamy chili that’s not too thick. Let me know if this works for you!Ann Marie

      Posted 1.7.20 Reply
      • LMF wrote:

        Got it! Thanks foes clarifying. Look forward to making it ?

        Posted 1.8.20 Reply