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White Chili with a Kick

White Chili with a Kick
“Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with sour cream, green onions, cheese or salsa on top.” —Emmajean Anderson, Mendota Heights, Minnesota
9 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 large onion, chopped
  • 6 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup half-and-half cream
  • 1 rotisserie chicken, cut up
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 can (11 ounces) white corn, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon hot pepper sauce
  • 1-1/2 cups (6 ounces) shredded pepper Jack cheese
  • Salsa and chopped green onions, optional

Directions

  • In a Dutch oven, saute onion in butter. Stir in flour until blended;
  • cook and stir for 3 minutes or until golden brown. Gradually add
  • broth and cream. Bring to a boil; cook and stir for 2 minutes or
  • until thickened.
  • Add the chicken, beans, corn, chilies, cumin, chili powder, salt,
  • pepper and pepper sauce; heat through. Stir in cheese until melted.
  • Garnish each serving with salsa and green onions if desired. Yield: 9
© Taste of Home 2013

2 of 2

White Chili with a Kick (continued)

Directions (continued)

  • servings (2-1/4 quarts).
Nutrition Facts: 1 cup (calculated without optional ingredients) equals 424 calories, 21 g fat (11 g saturated fat), 113 mg cholesterol, 896 mg sodium, 26 g carbohydrate, 5 g fiber, 31 g protein.
© Taste of Home 2013