Quick Rotisserie White Chicken Chili — 20-Minute Recipe

This is the twenty-minute version — the one for the night you need dinner on the table now and a grocery-store rotisserie chicken is doing the heavy lifting. Because the chicken is already cooked, there's no poaching or shredding raw meat to wait on; you're really just building a quick, creamy green-chile broth and folding everything in to warm through. It tastes like it simmered all afternoon and takes about as long as boiling pasta. Keep a rotisserie chicken and a few pantry cans on hand and you've got a genuinely good white chicken chili anytime, no planning required.

Set out toppings — cilantro, lime, cheese, tortilla strips — and let everyone build their own. Fast doesn't have to mean plain.

Use the rotisserie skin and bones to make a quick broth if you have 20 more minutes — a big flavor upgrade for near-zero extra effort.