Baklouti White Chicken Chili

Baklouti White Chicken Chili at The Little Shop of Olive Oils

There’s something about a big pot of chili simmering on the stove that makes a kitchen feel like home.

This Baklouti White Chicken Chili is one of those recipes I come back to again and again. It’s comforting, flavorful, and layered with just the right amount of warmth from our Baklouti Pepper Olive Oil. Not overpowering — just enough gentle heat to wake everything up.

I love using shredded rotisserie chicken here. It makes this recipe simple and weeknight-friendly, while still tasting like you’ve been cooking all afternoon. The white beans give it body, the green chilies add depth, and a squeeze of fresh lime at the end brightens the whole bowl.

And the toppings? Don’t skip them. Creamy avocado, fresh cilantro, maybe a little shredded cheese — it’s those finishing touches that make it feel special.

Simple ingredients. Bold flavor. A bowl you’ll want to curl up with.

Baklouti White Chicken Chili

A hearty white chicken chili made with Baklouti Pepper Olive Oil, white beans, green chilies, and fresh lime for a warm and flavorful bowl with gentle heat.

Author
The Little Shop of Olive Oils
Prep Time
10 minutes
Cook Time
25 minutes
Servings
Serves 6
Category

Soups

Ingredients

  • 2 tbsp Baklouti Pepper Olive Oil
  • 1 lb cooked chicken breast, shredded
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp ground coriander (optional)
  • Salt and pepper to taste
  • Juice of 1 lime
  • Diced avocado
  • Fresh cilantro
  • Lime wedges
  • Shredded cheese
  • Sour cream or Greek yogurt

Directions

  1. Heat Baklouti Pepper Olive Oil in a large pot over medium heat.
  2. Add diced onion and cook 4–5 minutes until softened.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add shredded chicken, white beans, green chilies, and chicken broth.
  5. Stir in cumin, oregano, chili powder, coriander (if using), salt, and pepper.
  6. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  7. Stir in fresh lime juice and adjust seasoning as needed.
  8. Ladle into bowls and top with avocado, cilantro, cheese, and a squeeze of lime.

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