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White Bean Chicken Chili

Total Time: 45 Minutes

Serves: 6 people 

Prep Time: 20 Minutes



  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1 small yellow onion, diced

  • 1 tablespoon cumin

  • 3 cups rotisserie chicken, shredded

  • 2 cans (about 4 ounces each) green chiles

  • 1 can (about 15 ounces) whole kernel corn

  • 2 ½ cups canned small white beans, drained and rinsed

  • 1 cup Pacific Foods™ Organic Chicken Bone Broth

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • 1 avocado, pitted, peeled, and sliced

  • ½ cup cilantro, chopped

  • 1 jalapeño pepper, diced


  1. Add olive oil to a large pot over medium-high heat. Add garlic and onion and sauté for 6 minutes or until tender. Stir in cumin and sauté for 2 minutes or until fragrant.

  2. Add shredded rotisserie chicken, green chilies, corn, white beans, broth, sea salt, and pepper. Bring soup to a gentle boil, reduce to a simmer, and cook for 20 minutes. Divide soup into bowls and garnish with sliced avocado, cilantro, and jalapeño. Enjoy!

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