Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review

Reviews (16 reviews)

  • VTFarmWife | 11/01/2019

    A week night winner! This is tasty and quick.

  • ENS | 05/24/2015

    I agree with other posters, this is very good for how little work it is. The spicing is spot-on. I didn't want a soupy chili so I omitted the chicken broth but included the liquids from the chilis and the beans, and it was perfect -- you could eat it with either a fork or a spoon. Also, I didn't bother pureeing the beans, just mashed some of them in the can with a fork.

  • bluefreckle21 | 10/07/2014

    Great recipe! I added Cholula hot sauce, queso fresco, and served this over rice.

  • KittyMommy | 04/05/2014

    Making this now and can already tell it will be a big hit tonight with friends watching b-ball. I'm happy with amount of cumin because I love the flavor. Used 2-12 oz cans of white meat chicken as that's what was on hand. And I didn't drain or blenderize the beans, just mashed with a fork (used great northerns and it worked fine); yes, could throw in a third can, maybe next time. Might add can of Rotel next time, too, just for interest. :)

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options