1 Votes
Rate This Recipe
  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars


Prep Time:

20 mins.

Cook Time:

35 mins.


4-6 Servings


  • 2 (14.5-ounce) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 medium poblano peppers, seeded and diced
  • 4 garlic cloves, minced
  • 1 package Carroll Shelby's® White Chicken Chili Kit
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 tablespoon fresh-squeezed lime juice, plus more to taste
  • ¼ cup chopped fresh cilantro
  • Sour cream, to taste, for serving
  • Crushed tortilla chips, for serving
  • Shredded cheddar or Pepper Jack cheese, for serving
  • Chopped cilantro, for serving
  • Lime wedges, for serving


  1. BLEND 1 can of beans and 1 cup of chicken broth in a food processor or blender; set aside.
  2. HEAT oil in a large pot or Dutch oven over medium-high heat, then add onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add garlic and cook for one minute more.
  3. ADD spice packages from Carroll Shelby’s Chili Kit. (For thicker chili, also stir in the masa harina.) Stir until well combined.
  4. ADD blended beans and remaining 3 cups of chicken broth; bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
  5. STIR in shredded chicken, reserved can of drained and rinsed white beans and lime juice. Bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary.
  6. STIR in cilantro. At this point the chili will look brothy and thin. Allow chili to sit and thicken. The longer it sits, the thicker it becomes.
  7. LADLE chili into bowls and serve it how you like it, with toppings like sour cream, crushed tortilla chips, cheese, chopped cilantro and lime wedges.