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A bowl of White Creole Chicken and Bean Chilli is topped with cubed avocado, cheese and jalapeno pepper slices.

White Creole Chicken and Bean Chilli

A cozy, creamy chilli made easily with rotisserie chicken, frozen corn, and jarred jalapeño chillies. Fresh parsnips and a can of white beans add fibre. What makes it special is the Creole Seasoning. Leftovers are even better on day two!
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

Chilli

  • 1.5 tbsp butter
  • 1 medium yellow onion diced
  • 1 medium jalapeño pepper seeded and diced
  • 2 cloves garlic minced
  • 1.5 tbsp flour can use gf cup for cup flour
  • 3 cups chicken broth divided, plus more if needed
  • 1/4 cup half and half or heavy cream
  • 1 15.5 oz (445 ml) can white navy or cannellini beans, rinsed and drained
  • 2 tsp Creole Seasoning see below
  • 1 tsp Hot Sauce optional
  • 1/4 cup chopped pickled green chillies
  • 2 medium parsnips peeled and diced, about 1 1/2 cups
  • 1 cup frozen sweet corn or more as desired
  • 1 1/2 cups shredded rotisserie chicken see notes
  • 3/4 cup (6 oz; 170 g) cottage cheese
  • 1/4 cup Greek yogurt
  • Salt and pepper

Garnishes

  • fresh lime, chopped cilantro, finely sliced green onion, cubed avocado, shredded cheese

Creole Seasoning, makes 3/4 cup

  • 3 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • 4 tsp dried oregano
  • 4 tsp dried thyme
  • 1 tbsp dried basil
  • Combine well and store in a sealed container in a dark place.

Instructions

White Creole Chicken and Bean Chilli

  1. Melt the butter in a medium-large pot over medium heat (the pot should hold at least 8 cups). Add the diced onions and jalapeño pepper, cook for 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the flour and stir well into vegetables. Cook for 2 minutes, to cook out the rawness.
  3. Slowly whisk in 2 1/2 cups of chicken broth, stirring continuously. Add the half and half in the same manner.
  4. Combine 1/2 cup of the stock with 1/4 cup of the drained white beans, and blend till smooth (blender, food processor or immersion blender will all work) Add this to the soup. Stir through to help thicken the stock. Add the remaining beans.

  5. Add the creole seasoning, hot sauce (if using) and chopped pickled green chilies. Add the diced parsnip and corn.

  6. Bring to a boil. Then reduce to medium low, for a gentle simmer, and cook uncovered for 20 minutes. Stir occasionally to loosen any beans that may be stuck at the bottom.

  7. Add the shredded chicken and let it warm through for five minutes.

  8. Combine the cottage cheese and yogurt and blend till smooth.
  9. Reduce heat to low and stir in the cottage cheese mixture till smooth. If you want to thin the chilli out, if you find it too thick, just stir through a little more stock. Season with salt and pepper as desired.
  10. Serve with a splash of lime, chopped cilantro or more jalapeño, cubed avocado, shredded cheese or other favourite topping.
  11. Leftovers can be stored in a sealed container in the fridge for up to four days. You may need to add more stock as you re-warm it over low, as it will have firmed up in the fridge.

  12. See blog post for more details and suggestions.

Recipe Notes

To make homemade stock, see here.  

To poach chicken, see here
Feel free to use whatever sized can of beans you have on hand, it won't affect the final recipe. Same goes for the corn.

I say it feeds four, maybe five, depending on appetites.  You can also double the recipe if you are feeding a crowd, or want to freeze some as part of your food prep.

If you want to make this vegetarian, replace the chicken stock with vegetable stock.  Increase the beans, and add extra veg, such as mushrooms, zucchini, sweet potato, yellow pepper, or other favourite vegetable.