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Creamy-Thick White Chili with Rotisserie Chicken

Posted by Peggy on January 7, 2013

Recipe: Creamy, Thick White Chicken Chili


  • 1 1/2 tablespoons corn starch
  • 3 1/2 - 4 1/2 cups chicken stock
  • 1 tablespoon canola oil
  • 1 jalapeno pepper, finely chopped
  • 1-2 medium-sized poblano peppers, chopped
  • 1 yellow onion, chopped
  • 1 tablespoon, minced (1 tablespoon) garlic
  • 1 tablespoon ground cumin
  • 1/2-1 teaspoon ancho or chipotle chili powder
  • 3 (14.5-ounce) cans white beans
  • 1 (12 ounce) bottle of your favorite beer*
  • 1 tablespoon brown sugar, optional
  • 1 rotisserie chicken, skin removed and meat shredded (6 cups)


  1. Stir cornstarch into 3 1/2 cups of chicken stock.
  2. Heat oil in a heavy-bottomed pan or Dutch oven over medium heat. Stir in peppers, onions, and garlic and saute until fragrant, 4-5 minutes. Stir in cumin, 1/2 teaspoon chili powder and continue to saute for an additional minute. Stir in the beer and chicken stock-cornstarch mixture and bring to a boil; reduce heat and simmer five minutes.
  3. Drain and rinse beans, mashing half of the beans with until chunky. Add the beans and continue to simmer an additional 25 minutes, stirring occasionally, adding additional peppers and/or chili powder to taste.
  4. Stir in the shredded rotisserie chicken and simmer until heated through. Serve with desired toppings.

*Substitute with chicken stock, if desired

Number of servings (yield): 6-8 servings

Active Time: 25 minutes

Simmer Time: about 30 minutes

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