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Leftover Chicken Chili Recipe
Ash Tyrrell

Leftover Chicken Chili Recipe

I always end up with extra shredded chicken in my fridge after a big roast, and for the longest time I just froze it and forgot about it. Then I started turning it into this leftover chicken chili, and now I make extra chicken on purpose just so I have an excuse
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken – this is where your leftovers shine, rotisserie or grilled both work
  • 2 tablespoons olive oil – helps soften the onion and garlic without burning them
  • 1 medium onion diced – builds the base flavor of the chili
  • 3 cloves garlic minced – fresh garlic beats the jarred stuff every time here
  • 2 4 oz cans diced green chilies – this is what gives white chicken chili its signature warmth
  • 2 teaspoons ground cumin – adds that earthy smoky backbone to the broth
  • 1 teaspoon dried oregano – rounds out the seasoning without overpowering it
  • 1/2 teaspoon chili powder – a small boost of heat that you can adjust to taste
  • 3 cups chicken broth – use low-sodium so you control the salt yourself
  • 2 15 oz cans white beans (great northern or cannellini), drained – don't skip draining or the chili turns watery
  • 4 oz cream cheese softened – this is the trick for that creamy, restaurant-style texture
  • 1 cup shredded Monterey Jack or Velveeta – melts smoothly and thickens the chili as it cooks
  • Salt and black pepper to taste – always season at the end once everything has simmered together
  • Juice of 1 lime – brightens the whole pot right before serving

Method
 

  1. Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until it turns soft and slightly golden. Add the minced garlic during the last minute so it doesn't burn. This step builds the flavor foundation for the entire chili, so don't rush past it.
  2. Stir in the cumin, oregano, and chili powder, letting them toast in the oil for about 30 seconds until fragrant. Add the canned green chilies right after so the spices coat them evenly. This quick toasting step wakes up the spices and keeps the chili from tasting flat or dusty.
  3. Add the chicken broth and drained white beans to the pot, stirring to combine everything. Bring the mixture up to a gentle boil, then reduce the heat so it simmers steadily. Let it cook uncovered for about 10 minutes so the beans soften slightly and the flavors start to come together.
  4. Add your shredded leftover chicken directly into the simmering pot. Since the chicken is already cooked, you're just warming it through and letting it soak up the broth's flavor. Stir occasionally and let it simmer for another 5 to 7 minutes.
  5. Lower the heat slightly, then add the softened cream cheese in small chunks, stirring until it fully melts into the broth. Follow with the shredded Monterey Jack or Velveeta, stirring continuously so it melts smoothly instead of clumping. This is the step that turns a basic soup into a rich, creamy chili.
  6. Turn off the heat and squeeze in the fresh lime juice, then taste and adjust with salt and pepper. Give it one final stir so everything is evenly distributed. Let the chili sit for a couple of minutes before ladling it into bowls, since it thickens slightly as it rests.

Notes

  • I always shred my leftover chicken while it's still a little warm, since it pulls apart much easier than cold chicken.
  • I let the cream cheese sit out for about 15 minutes before adding it, because cold cream cheese takes forever to melt smoothly.
  • I taste before adding extra salt, since canned beans and broth already carry a good amount of sodium.
  • I keep a bag of shredded cheese in the freezer just for this recipe, so I'm never caught without it.
  • I add the lime juice off the heat, because cooking it too long mutes that fresh, bright flavor I'm going for.