Rotisserie Chicken and White Bean Chili
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
Sautéed bacon adds a smoky saltiness to this hearty soup that will keep you warm and satiated through the colder months.
Ingredients
- 2 strips bacon, sliced crosswise in 1/4-inch pieces
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp flour
- 1 medium onion, cut in 1/4-inch dice
- 2 stalks celery, cut in 1/4-inch dice
- 1 medium yellow bell pepper, cut in 1/4-inch dice
- 3 medium cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tbsp dried oregano
- 4 cups (960 ml) low sodium chicken broth
- 3 medium carrots cut in 1/4-inch dice
- 1 tsp sea salt
- 4 19-oz cans white beans (I like to use several different varieties of white beans in different sizes, this time I used 2 cans of Cannellini beans and 2 cans of Butter beans. Great Northern would also be fine.)
- 3 cups (720 ml) shredded cooked chicken breast (use leftover chicken or rotisserie chicken)
- 1/2 cup (120 ml) half and half
- 1/4 cup (60 ml) chopped fresh cilantro
Instructions
- Place bacon in a large dutch oven and cook over medium heat until golden and beginning to get crisp. Remove cooked bacon with a slotted spoon to a plate lined with several thicknesses of paper towels. Set aside.
- Add olive oil to bacon fat in pan. When oil is hot, add onions, celery, bell pepper, garlic and jalapeño to pan and cook until soft, about 4-5 minutes. Add flour, cumin, chili powder and oregano and cook 2 minutes, stirring continually.
- Slowly add chicken broth, continuing to stir. Bring to a boil then add carrots and sea salt. Reduce to a steady simmer.
- Rinse and drain beans. Mash 2 cups (approximately 2 cans) of the beans with a fork until fairly smooth. Add beans, mashed bean mixture, reserved bacon and chicken to simmering broth. Cook 15-20 minutes or until carrots are very tender.
- Add half and half and cilantro and stir to combine. Serve hot with tortilla chips and garnish with extra cilantro and/or a handful of cheddar cheese. It’s also great with a dollop of sour cream or Greek yogurt.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
Find it online: https://honestcooking.com/rotisserie-chicken-white-bean-chil/
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Frequently Asked Questions
Why does the recipe call for mashing 2 cups of the white beans before adding them?
Mashing approximately 2 cans of the beans with a fork until fairly smooth and stirring them into the broth acts as a natural thickener, giving the chili a creamy body without any added cream or roux—other than the 2 tbsp of flour cooked into the vegetable base.
When should the half-and-half and cilantro be added, and why at the end?
Both are stirred in after the 15–20 minute simmer, once the carrots are very tender. Adding dairy too early can cause it to curdle in the simmering broth; cilantro added at the end retains its fresh flavor rather than turning dull from prolonged heat.
Can I use different varieties of white beans together?
Yes—the recipe encourages this. The ingredient list specifically notes using a mix of Cannellini and Butter beans across the 4 cans (19 oz each), with Great Northern as another option. Using different sizes adds textural variety to the finished chili. 
