White Bean Chicken Chili

Name: White Bean Chicken Chili (30-Minute)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 yellow onion, diced; 2 (4 oz) cans diced green chiles; 2 (15.5 oz) cans Great Northern beans, drained; 1 (15 oz) can cream-style corn; 1 tsp ground cumin; black pepper, to taste; 1 tsp garlic powder; 1 (32 oz) box chicken broth; 2 cups shredded rotisserie chicken; 1 (4 oz) package instant mashed potatoes, any flavor; 1 tsp onion powder (optional, if not using fresh onion)

This white bean chicken chili combines rotisserie chicken, canned Great Northern beans, and diced green chiles for a creamy, satisfying soup ready in under 30 minutes. A clever instant mashed potato hack delivers restaurant-style thickness without cream or flour.

🌍American 🏷️White bean chili 🏷️Chicken chili 🏷️Chili 🏷️Soup Rotisserie chicken

🏷️

🏷️White beans

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp butter
1 yellow onion, diced
2 (4 oz) cans diced green chiles
2 (15.5 oz) cans Great Northern beans, drained
1 (15 oz) can cream-style corn
1 tsp ground cumin
black pepper, to taste
1 tsp garlic powder
1 (32 oz) box chicken broth
2 cups shredded rotisserie chicken
1 (4 oz) package instant mashed potatoes, any flavor
1 tsp onion powder (optional, if not using fresh onion)optional

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Instructions

1
In a large pot or Dutch oven over medium heat, melt the butter.
2
Add the diced yellow onion and sauté for about 5 minutes, until softened.
3
Add the diced green chiles, drained Great Northern beans, and cream-style corn to the pot.
4
Season with cumin, black pepper, and garlic powder. Stir to combine.
5
Pour in the chicken broth and add the shredded rotisserie chicken.
6
Bring the chili to a simmer and let it cook for 10-15 minutes, until everything is heated through.
7
Stir in the package of instant mashed potatoes. Continue stirring until they are fully incorporated and the chili has thickened.
8
Cut the heat and let the chili stand for a few minutes before serving.

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Tips & Notes

Pro tips

Stir in instant mashed potatoes 1 tbsp at a time after the chili simmers—this prevents lumps and lets you control thickness to preference.
Use a rotisserie chicken still warm from the store or deli counter; shredding is faster and the meat holds its texture better than cold chicken.
Taste and adjust seasoning with extra cumin, garlic powder, or black pepper before serving—canned broth salt levels vary by brand.
For a spicier version, add 1–2 jalapeños (diced), a pinch of cayenne, or 1 tsp chipotle powder; stir in during the last 5 minutes to preserve heat.

Substitutions

Great Northern beans → cannellini beans (creamier, similar cook time)
Cream-style corn → frozen corn kernels or fresh corn (chili will be less creamy; add 1 tbsp instant mashed potatoes extra)
Rotisserie chicken → 2 cups cooked diced chicken breast or thighs (same quantity, slightly less richness)
Chicken broth → vegetable broth (vegan-friendly, lighter flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over medium heat, stirring gently and thinning with additional broth if the chili has thickened too much.

Common Questions

Can I make this chili ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. The chili thickens as it sits; thin with extra broth if needed.

What can I substitute for instant mashed potatoes?

Use cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), heavy cream, or omit for a brothier chili. Instant mashed potatoes are unique here because they add body and subtle potato flavor without dairy.

Can I use fresh green chiles instead of canned?

Yes. Roast, peel, and dice 2–3 fresh poblano or Anaheim chiles as a substitute. Canned diced green chiles are milder and more convenient, so increase fresh chiles slightly for similar heat.

Is this chili freezer-friendly?

Yes. Cool completely and freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding broth to reach desired consistency.

How do I scale this recipe?

Double or halve all ingredients proportionally, including the instant mashed potatoes (use ¼ cup per pot). Cooking time may increase slightly if doubling; stir occasionally to ensure even thickening.