When you are craving a cozy, hearty bowl of soup without spending hours at the stove, this scrumptious white chili is an effortless solution. Shredded rotisserie chicken simmers with tender great northern beans, mild green chilies, minced garlic, and aromatic cumin in a savory chicken broth. Right before dishing it out, shredded Monterey Jack cheese and cool sour cream melt directly into the pot, creating a rich, velvety broth with a gentle touch of heat.
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Using store-bought cooked chicken and canned beans keeps hands-on prep down to just a few minutes while delivering rich, slow-simmered flavor in next to no time. A splash of diced jalapeño and a pinch of cayenne let you dial the spice level up or down to please every palate at the table. Serve it steaming hot in deep bowls topped with chopped green onions, fresh cilantro, and warm tortilla chips or cornbread for a comforting weeknight meal or casual game-day gathering.
Scrumptious White Chili
Ingredients
Gather:
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2 cups chopped rotisserie chicken meat
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1 (4-oz.) can chopped mild green chilies
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½–1 Tbsp. diced jalapeño pepper, optional
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1 (10½-oz.) can condensed chicken broth
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1 (10½-oz.) can refilled with water
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1 (15-oz.) can great northern beans
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½ tsp. cayenne, or to taste
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6 oz. shredded Monterey Jack cheese
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½ cup low-fat sour cream
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Chopped green onions, optional
In large stockpot, sauté onion and garlic in oil over medium heat.
Add chicken, chilies, jalapeño pepper (if you wish), cumin, oregano, chicken broth, water, and beans to stockpot and stir well. Bring to a boil, reduce heat, and simmer, covered, 10–15 minutes.
Just before serving, stir in cayenne, salt, cheese, and sour cream. Heat just enough to incorporate sour cream and melt the cheese, being careful not to let the soup boil.
Serve at once, garnished with green onions and cilantro if desired.
This story was originally published by Parade on Nov 2, 2026, where it first appeared in the Recipes section. Add Parade as a Preferred Source by clicking here.
