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Quick Chicken Chili

Scott Phillips

Servings: 6 to 8

Need to save some time? Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.


  • 2 Tbs. vegetable oil
  • 1 large onion, cut into medium dice
  • 2 Tbs. ground cumin
  • 2 tsp. dried oregano
  • 3 medium cloves garlic, minced
  • 3-1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
  • 1 jar or can (about 4 oz.) diced mild green chiles, drained
  • 1 quart lower-salt chicken broth
  • Two 15.5-oz. cans white beans, drained
  • 1 cup frozen corn

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 590
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 175
  • Sodium (mg): 270
  • Carbohydrates (g): 32
  • Fiber (g): 7
  • Protein (g): 69


  • Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

    Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.

Serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamolered or green salsa, and lime wedges.


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Reviews (18 reviews)

  • JenJumo | 03/23/2021

    I make this recipe all the time - great use of rotisserie chicken.

  • Jazzygirl25 | 03/19/2020

    Great recipe. ButI want to let others know and some of the previous posters: it took me many years of cooking experience but you must not add liquid from canned beans. It won’t hurt you but rinsing the contents under cold water in a colander until all bubbles disappear will reduce gas that occurs when using these types of beans.

  • VTFarmWife | 11/01/2019

    A week night winner! This is tasty and quick.

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