You know those nights when you’re staring into the fridge at 5 PM, trying to figure out what to make for dinner? That’s where my love affair with rotisserie chicken began—those golden, juicy birds are total lifesavers! And this Rotisserie Chicken Chili? Oh, it’s my go-to when I need something hearty, flavorful, and on the table fast. The best part? It tastes like it’s been simmering all day, but really, it comes together in about 30 minutes. Between soccer practices and work deadlines, this chili has saved more weeknights than I can count. The tender chicken, creamy white beans, and just the right kick from green chilies make it comfort in a bowl. Trust me, your family will beg for seconds!
Ingredients for Rotisserie Chicken Chili
Here’s what you’ll need to make this cozy, flavor-packed chili:
- ½ rotisserie chicken (about 2-3 cups), meat shredded into bite-sized pieces
- 1 tablespoon oil (I use avocado or olive oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 cans (4 oz each) diced green chilies (don’t drain!)
- 2 teaspoons ground cumin (the secret flavor boost!)
- 1 teaspoon dried Mexican oregano (regular oregano works too)
- Pinch of cayenne pepper (optional, for heat lovers)
- 2 cans (14 oz each) white beans, drained and rinsed well
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced (about 2 tablespoons)
- ¼ bunch fresh cilantro, chopped (about ¼ cup)
Ingredient Substitutions & Notes
No white beans? Black beans work beautifully here. If you’re out of fresh cilantro, use 1 tablespoon dried (but fresh tastes brighter!). Rotisserie chicken keeps in the fridge for 3-4 days – I often prep it the night before. Want more heat? Add extra cayenne or a diced jalapeño with the onions. The beauty of this chili? It’s endlessly adaptable to what’s in your pantry!
How to Make Rotisserie Chicken Chili
This Rotisserie Chicken Chili comes together so easily – just follow these simple steps for maximum flavor! I promise, the smell alone will have everyone asking when dinner’s ready.
Sautéing the Base
First, heat your oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add those chopped onions and let them cook for about 2 minutes until they start turning translucent – that’s when you’ll add the garlic. Oh, that magical moment when the garlic hits the pan and fills your kitchen with that incredible aroma! Toss in the green chilies (juice and all) and cook everything together for another minute until soft and fragrant.
Building Flavor with Spices
Now for my favorite part – the spices! Sprinkle in the cumin, oregano, and cayenne (if using), and stir constantly for about 30 seconds. You’ll actually see the spices darken slightly and smell them blooming – that’s how you know you’re building deep, complex flavor. This quick toasting step makes all the difference!
Simmering the Chili
Time to add everything else! Dump in the white beans, shredded chicken, chicken broth, and water. Give it a good stir, bring it to a lively boil, then immediately reduce the heat to low. Cover with a lid slightly askew and let it simmer gently for 15 minutes – this lets all those wonderful flavors get to know each other. Just walk away and let the magic happen!
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“30-Minute Rotisserie Chicken Chili Your Family Will Devour”
A hearty and flavorful Rotisserie Chicken Chili made with shredded rotisserie chicken, white beans, and green chilies. Perfect for a quick and comforting meal.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- ½ rotisserie chicken, 2-3 cups, meat shredded
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cans (4 oz each) diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- Pinch cayenne pepper (optional)
- 2 cans (14 oz each) white beans, drained & rinsed
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced
- ¼ bunch cilantro, ¼ cup, chopped
- Toppings: lime wedges, sliced avocado
Instructions
- Shred the meat from ½ a rotisserie chicken into smaller pieces.
- Heat oil in a large pot over medium heat. Add onion, garlic, and green chilies. Cook until onions are soft, about 3 minutes.
- Stir in cumin, oregano, and cayenne (if using) for 1 minute to toast the spices.
- Add white beans, shredded chicken, chicken stock, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, covered.
- Stir in lime juice and chopped cilantro.
- Serve topped with avocado slices and lime wedges.
Notes
- Refrigerate leftovers for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
After simmering, remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if needed. That’s it – your Rotisserie Chicken Chili is ready to serve!
Why You’ll Love This Rotisserie Chicken Chili
This chili isn’t just delicious – it’s downright magical! Here’s why it’s become a staple in my kitchen:
- Weeknight superhero: Ready in 30 minutes flat (who has time to babysit a pot all day?)
- Pantry-friendly: Uses simple ingredients you probably already have
- Protein powerhouse: Packed with 25g protein per serving to keep you full
- Endlessly adaptable: Swap beans, adjust spice, or toss in extra veggies
- Comfort in a bowl: Creamy white beans and tender chicken in every spoonful
Seriously, this Rotisserie Chicken Chili checks all the boxes – easy, nutritious, and soul-warming good!
Serving Suggestions for Rotisserie Chicken Chili
Oh, how I love dressing up this chili! My family goes wild when I serve it with warm honey cornbread for dunking – the sweet and spicy combo is heavenly. Pile on creamy avocado slices, a dollop of cool sour cream, or crunchy tortilla strips for texture. For a fun twist, try it over baked potatoes or with a side of cilantro-lime rice. The toppings are half the fun!
Storage & Reheating
This chili keeps beautifully! Store cooled leftovers in airtight containers in the fridge for up to 4 days – the flavors actually get better. To freeze, portion into freezer-safe bags or containers (I label them with dates) for up to 3 months. Reheat gently on the stove with a splash of broth to loosen, or microwave in 30-second bursts, stirring in between. The lime juice helps it stay bright even after reheating!
Rotisserie Chicken Chili FAQs
Can I use canned chicken instead of rotisserie?
Absolutely! Drain two 12.5oz cans of chicken breast and shred it up. The texture won’t be quite as juicy, but it works in a pinch. I sometimes add an extra tablespoon of oil to make up for the missing rotisserie chicken fat.
How can I make this chili spicier?
Oh, I love this question! Try adding a diced jalapeño with the onions, use hot green chilies instead of mild, or bump up the cayenne to ¼ teaspoon. My husband always shakes in some Cholula hot sauce at the table too!
Can I make this in a slow cooker?
You bet! Sauté the onions, garlic, and spices first (trust me, it makes a difference), then dump everything except the lime and cilantro into your crockpot. Cook on LOW for 3-4 hours. Stir in the fresh stuff right before serving.
What if I don’t have white beans?
No worries! Black beans or pinto beans work great – they’ll change the color but still taste amazing. Kidney beans are too firm for this recipe, though. The creamy texture of white or black beans really makes this chili special.
Nutritional Information
Nutritional info is approximate and will vary based on your specific ingredients and toppings. This Rotisserie Chicken Chili is packed with protein, fiber, and all the good stuff while keeping it light and balanced!
Alright, friends – time to grab that leftover rotisserie chicken and get cooking! I can’t wait for you to try this cozy Rotisserie Chicken Chili and make it your own. Maybe you’ll add extra veggies, switch up the beans, or go wild with toppings – whatever makes it perfect for your family. Don’t forget to snap a photo and tell me all about your twist in the comments below. Happy chili-making!
For more delicious recipes, check out our recipes page. If you’re a fan of chili, you might also enjoy our Mexican Street Corn White Chicken Chili or our Instant Pot White Chicken Chili.
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