White Bean Chicken Chili is my go-to summer chili recipe. It’s intensely flavorful and packed full of healthy summer veggies. It’s the perfect soup to make use of the squash, peppers, and corn that are so plentiful here in Lowcountry summer gardens. Plus, it uses a pre-made Rotisserie Chicken so your time in a hot kitchen is at a minimum! My easy recipe makes a big batch so it’s a great choice when you’ve got to feed a crowd or if you want to freeze some for later. And I love bringing this to new moms – it’s easy to eat, comforting and nourishing.
If you read my post last month, you know I love a good Rotisserie Chicken! They’re delicious served straight up for dinner but they really add value in recipes that require cooked chicken – like soups, salad and casseroles. So why go to the trouble to roast or poach raw chicken when you can get a moist, already-cooked chicken from the store? And for practically the same price or LESS!
Another reason I love this recipe is because it’s a lighter, healthier version of chili with lots of veggies. Plus it uses pureed white beans to thicken the chicken chili – no flour or cream needed! And for the truly picky eaters, you can even puree the onions, peppers and zucchini together after cooking so none of your kids can pick them out.
I hope you enjoy my recipe for White Bean Chicken Chili – it’s a favorite among my friends and family!
- 1 Rotisserie Chicken
- Olive oil
- 2 white onions, diced
- 2 bell peppers, diced
- 4 cloves garlic, peeled and chopped
- 2 large summer squash or zucchini, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 14-ounce cans white cannellini beans
- 1 28-ounce can fire-roasted diced tomatoes
- 2 cups frozen corn
- 2 cups chicken stock
- 1/4 cup parsley leaves, chopped
- 1/4 cup cilantro leaves, chopped
- Optional: Avocado, Sour Cream, Tortilla Chips, and Cheddar Cheese
- 1. Remove the meat from the chicken and set aside.
- 2. Heat a large soup pot over medium heat. Lightly coat the bottom of the pot with olive oil.
- 3. Add the onion, peppers and garlic to the pot with a few pinches of salt. Cook until the onions are fork tender, about 5 minutes.
- 4. Add the zucchini to the pot along with the chili powder and cumin. Cook until the zucchini is beginning to soften and the spices are fragrant.
- 5. Puree 1/2 a can of the white beans before adding to the pot. Add the remaining beans without pureeing.
- 6. Add the canned tomatoes, corn and chicken stock. Turn the heat to high and bring to a simmer. Once it starts simmering, turn heat down to low to maintain a simmer.
- 7. Add the chicken and let cook until flavors meld together, 10 minutes.
- 8. Stir in the chopped parsley and cilantro. Season to taste with salt and pepper.
- 9. Serve the chili garnished with cheese, sour cream, avocado and tortilla chips as desired.
- Tip: To save time, use the pre-chopped fresh or frozen onion and bell pepper sold in the grocery store. They work great for soups and stews. You can also use the fresh garlic paste sold in the produce section.