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This chicken chili is packed with shredded rotisserie chicken, white beans, green chilies, aromatic veggies and plenty of flavorful from warm, earthy spices. It’s a one pot wonder that is quick and easy to make.
Top a bowlful with some of your favorite toppings such as fat free shredded cheese, light sour cream or Greek yogurt, some crispy tortilla strips, and the list goes on. Serve the chili with some cornbread, bread sticks, or crusty bread for a satisfying dinner.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Rotisserie chicken – You can also cook chicken breasts from scratch.
- Canned white beans – I used great northern beans.
- Canned green chilies – Fresh ones can be substituted instead.
- Unsalted chicken broth
- Onion
- Bell pepper – I used a red one.
- Celery
- Spices: cumin, chili powder, salt & pepper
- Dehydrated potato flakes
- Olive oil
Making the Chili
- Break down the rotisserie chicken and shred the meat.
- Chop the onion, red bell pepper and celery.
- Sauté the veggies in olive oil until they are tender. Then add the cumin and chili powder and sauté an additional 30-60 sec until the spices are aromatic.
- Add the chicken broth to the pot. Add pepper and salt to taste and then add the green chilies.
- Open and drain the beans but do NOT rinse them. Add them to the pot along with the shredded chicken. Stir to mix in the beans and chicken.Bring the chili to a boil and then lower the heat and simmer for 5 – 10 min. Add the dehydrated potato flakes to the pot. Stir to evenly incorporate the potato flakes and then cook for another 5 min.
- Remove from the heat. Spoon up a bowl, add your favorite toppings, serve and enjoy. Refrigerate or freeze the leftovers.
Serving Ideas
- Top a bowl of chicken chili with some toppings such as shredded cheese of your choice, light sour cream or Greek yogurt, chopped onions, avocado slices, crispy tortilla strips, etc.
- Add a side of corn bread, bread sticks or crusty roll for a satisfying dinner. For a lighter lunch, serve the chili with some fruit.
- For a casual dinner party or game day serve the chicken chili with a spread of toppings and let your guest make up their own bowl.
- A pot of chili can be taken to a potluck or work function.
WW 1 pt per bowl, 7 pt for entire recipe, 6 servings
Servings: 6 servings
Calories: 298.6kcal
Equipment
- Cutting board
- Chef knife
- dutch oven or 4 qt pot
- measuring spoons and cups
Ingredients
- 32 oz unsalted chicken broth, Swanson
- 16 oz shredded chicken, rotisserie (see note)
- 2 15½ oz cans of great northern beans or your favorite white beans, Trader Joe's (see note)
- 1 4 oz can of green chilies, Old El Paso
- ¾ large onion
- 1 medium bell pepper, red
- 2 large stalks of celery
- 3 tsp chili powder
- 2 tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- ½ c dehydrated potato flakes (see note below)
- 2 tsp olive oil
Instructions
- Break down and remove all the meat from a rotisserie chicken. Shred the meat. You will need 16 oz of the shredded chicken. Refrigerate or freeze the rest for later use.
- Chop the onion, bell pepper and celery.
- Sauté the chopped veggies in olive oil in the pot until they are tender. Add the chili powder and ground cumin to the pot. Sauté for an additional 30-60 sec until the spices are aromatic and then immediately add the broth to the pot.
- Add the can of green chilies to the pot. Stir to distribute the green chilies through the broth. Add the black pepper and salt to taste. Start with ½ tsp salt.
- Open and drain the beans but do NOT rinse them. Add the beans and the chicken to the broth and stir. Bring to a boil and then lower and simmer the chili for 5-10 min.
- Taste the chili. Add more salt if you think it is needed - add a ¼ tsp at a time. Once you are satisfied with the salt, add the dehydrated potato flakes to the chili and stir to evenly incorporate them. The potato flakes will thicken the chili and give it a creamy texture. Simmer for an additional 5 min.
- Remove the chili from the heat. Spoon up a bowl of chili and serve as is or top with your favorite toppings. Refrigerate or freeze the leftovers.
Notes
You can cook chicken breasts from scratch and shred them and use in place of rotisserie chicken to substantially lower the sodium.
To save points, you can thicken the chili with puréed white beans instead of the dehydrated potato flakes. Put half of a can of the white beans in a food processor and purée until smooth and add to the chili. I have done this in the past but thought it gave the chili a gritty textured. I prefer the potato flakes but do what works best for you.
Trader Joe's organic great northern beans have the lowest sodium content of all the canned beans. You can further reduce the sodium in this recipe by cooking dried white beans and adding no salt.
Nutrition
Serving: 1serving | Calories: 298.6kcal | Carbohydrates: 29.6g | Protein: 30.9g | Fat: 5.1g | Saturated Fat: 1.2g | Sodium: 526mg | Fiber: 7.3g | Sugar: 3.3g
Tried this recipe?Let us know how it was!
