Mediterranean White Chicken Chili
A vibrant twist on a classic comfort dish, this Mediterranean White Chicken Chili is creamy, hearty, and loaded with flavor. Made with rotisserie chicken, cannellini beans, green chiles, and infused with zesty lime, olive oil, oregano, and cumin—this one-pot wonder is perfect for cozy evenings or light yet satisfying lunches. It’s lighter than traditional chili, but still rich and satisfying thanks to cream cheese, a touch of cheese, and fresh garnishes.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Serves: 3–4 people
Ingredients:
Base:
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes (optional)
Liquids & Flavor:
1¼ cups low-sodium chicken broth
1 (4 oz) can diced green chiles
2 teaspoons lime juice
Protein & Creaminess:
1½ cups cooked rotisserie chicken, chopped
1 (15 oz) can cannellini beans, rinsed and drained
2 oz light cream cheese, cubed
For Serving:
½ cup shredded Monterrey Jack cheese
1 scallion, diced
2 tablespoons chopped fresh cilantro
½ ripe avocado, sliced
Crushed tortilla chips (optional)
Instructions:
Sauté Aromatics:
In a medium pot, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes, until softened. Stir in garlic, cumin, oregano, red pepper flakes, black pepper, and salt. Cook for another 30–60 seconds until fragrant.
Simmer the Base:
Pour in the chicken broth and green chiles. Stir to combine and bring to a gentle simmer.
Add Chicken & Beans:
Add the chopped rotisserie chicken and drained beans. Stir and cook for 5 minutes.
Make It Creamy:
Reduce heat to low. Add cubed cream cheese and stir until fully melted and incorporated into the chili. Stir in lime juice.
Taste & Adjust:
Taste and adjust salt, pepper, or lime juice as needed.
Serve & Garnish:
Ladle into bowls and top each serving with shredded Monterrey Jack cheese, scallions, cilantro, avocado slices, and optional tortilla chips for crunch.
Tips
Cream Cheese Shortcut:
Soften the cream cheese before adding it to the pot by microwaving it for 15–20 seconds. This helps it melt faster and mix in smoothly.
Make It Ahead:
This chili tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days.
Add Greens:
Stir in a handful of baby spinach or kale at the end of cooking for a nutrient boost and a pop of green.
Adjust Heat:
For more heat, add a pinch of cayenne or an extra ¼ tsp crushed red pepper flakes. For less spice, omit the red pepper flakes entirely.
Broth Consistency:
If you like a thicker chili, mash a few of the beans with a fork before adding to the pot. For a thinner broth, add ¼–½ cup extra chicken broth.
Variations
Protein Swaps:
Use leftover grilled chicken, turkey, or shredded rotisserie chicken.
For a vegetarian version, skip the chicken and add extra beans or chickpeas.
Cheese Options:
Swap Monterrey Jack with shredded mozzarella, feta (for a saltier bite), or goat cheese for a Mediterranean flair.
Add Vegetables:
Try adding chopped bell peppers, zucchini, or corn for extra texture and flavor.
Citrus Boost:
Add a bit of lemon zest or a splash of white wine vinegar for a brighter finish instead of lime.
Spice it Mediterranean-style:
Stir in a pinch of sumac, coriander, or smoked paprika for Mediterranean aroma and complexity.
Serve It Differently:
Serve over rice or orzo for a heartier meal.
Ladle into a bowl and top with crushed pita chips or warm flatbread instead of tortilla chips.
Q&A
Q: Can I make this chili dairy-free?
A: Yes! Use dairy-free cream cheese and skip the shredded cheese on top. You can also use coconut cream or a dairy-free yogurt alternative to add creaminess.
Q: Can I freeze this chili?
A: Absolutely. Let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove or microwave.
Q: What if I don’t have rotisserie chicken?
A: You can poach, grill, or bake boneless skinless chicken breasts and shred or chop them. Leftover chicken or even canned chicken (in a pinch) works too.
Q: How can I make it thicker?
A: Mash some of the cannellini beans before adding them or simmer the chili a few minutes longer uncovered. Adding a bit more cream cheese will also help thicken it.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 24g |
| Carbohydrates | 18g |
| Fiber | 5g |
| Fat | 18g |
| Saturated Fat | 7g |
| Sugar | 3g |
| Sodium | ~700mg |
| Vitamin C | ~10% DV |
| Calcium | ~15% DV |
Note: Values may vary based on exact ingredients and portions used.
Conclusion
This Mediterranean White Chicken Chili is a light, creamy, and comforting meal packed with fresh herbs, mild spice, and hearty protein. It’s an ideal one-pot recipe for busy weeknights or meal prep. Whether served on its own or with warm flatbread or a green salad, it delivers both nourishment and Mediterranean flair in every spoonful.
Feel free to experiment with the flavors, make it your own with garnishes, or keep it classic for a reliable go-to dish. It’s easy, flexible, and full of fresh, zesty comfort.