Chili is great easy recipe for using up leftover veggies and chicken, and this white chicken chili recipe is no exception! I keep shelf-stable and frozen ingredients stocked to make a pot of white chicken chili in 30 minutes or less. If you’re looking for easy leftover chicken recipes, read on and learn why this easy recipe is one of my family’s favorites.
You can use up your leftover chicken and vegetables from other meals in this recipe, or pick up a rotisserie chicken to prepare it. I often make this recipe alongside my Chicken Salad with Grapes recipe, using mainly the white meat for chicken salad sandwiches, and the dark meat for chili!
One thing I have done to simplify this recipe (and to save on washing dishes!) is to prepare the seasoning in bulk ahead of time, and I store it in a mason jar. I just use one scoop, just as you would a store-bought seasoning package, instead of measuring out 10 different spices every single time I make a pot of chili. This makes it one of my best leftover chicken recipes, because it’s fast, easy, and I can make up two very different types of food to get us through quick lunches and dinners through the week. You can find the white chicken chili seasoning recipe if you click here, which makes about 8 pots of chili, depending on your family’s tastes.
White Chicken Chili Recipe
- 14.5 oz. can of chicken broth (or 2 cups water) for thick chili (increase as desired)
- 1/3 c. chili seasoning* (you can find this by clicking here: White Chicken Chili Seasoning)
- 1 – 4 oz. can green chilies (do not drain)
- 1 – 15.5 oz. can rinsed cannellini beans
- 1 – 12-16 oz. Package frozen corn
- 1 – 8 oz. package softened Neufchatel cheese (or light cream cheese)
- 2 cups shredded chicken
Directions:
1. Prep chicken as needed. It should be fully cooked and set aside when starting your chili.
2. Add broth (or water) to a 4-6 quart pot. Stir in chilies, seasoning, corn, and well-rinsed beans. Bring to a low boil, stirring occasionally.
3. Cut Neufchatel into small cubes. Stir well, until fully incorporated. Add diced or shredded fully-cooked chicken, and bring back to a boil. Chili is done when chicken is heated all the way through.
4. Top with cheese, cilantro, or avocado slices. Serve with corn bread or biscuits on the side to make a hearty cold-weather meal!
I hope your family enjoys this recipe as much as we do! Happy crafting (and cooking), friends!
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This dish seems to be delicious. The ingredient list is lacking corn (and how much corn) as an ingredient.
Thank you for sharing this great recipe!
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Looks tasty! One omission — corn (and its amount) is missing from the ingredients listing.
Ah, thanks for calling it to my attention, I updated it to correct it!
Unless I have totally overlooked it, you did not recommend how much of your seasoning to use when making your chili. I am one that likes to use the suggested/recommended amount and adjust if I feel the need based on the taste. How much seasoning do I use. It does not tell in the recipe either. Thank you in advance.
I pre-mix it! I use 1/3 c. for a pot. There’s a recipe for the seasoning to make a pint sized jar (7-8 pots) up above if you just click on the seasoning link in the recipe. ?
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