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White Chili with a Kick Recipe
White Chili with a Kick Recipe photo by Taste of Home

White Chili with a Kick Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 9 servings


  • 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

Nutritional 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.


  1. 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.
  2. Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
  3. Garnish each serving with salsa and green onions if desired. Yield: 9 servings (2-1/4 quarts).
Originally published as White Chili with a Kick in Simple & Delicious December/January 2011, p77

Nutritional 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.

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Reviewed Jul. 22, 2015

"Love this. I like a lot of liquid in my dishes and figure I used extra broth/cream. I didn't have the white corn (was hard to find, but am going to use when I make it again in few days as I did finally find), used rotel, slow cooked chicken breasts only, half 2% milk half whipping cream (didn't have half n half), sprinkled the pepper jack on top in individual bowls when serving (quite a bit of it) and crumbled in tortilla chips. Didn't do the salsa, sour cream, didn't have green onion. May try those options later...It's totally super! Made a lot, might want to reduce if you don't have a crowd or want to eat it too often."

Reviewed Dec. 23, 2014

"This was fabulous! I didn't have green chiles so I added 1cup of mild salsa. It was great. Had to also add a bit more broth as I thought it was too thick."

Reviewed Jan. 30, 2014

"We LOVE this chili! I made it just as the recipe says and I wouldn't change a thing. Delicious!"

Reviewed Nov. 13, 2013

"The ultimate compliment came to me last night when my daughter, Kelly, asked me to give her this recipe because her husband, Jeff, likes it verrrrrry much! I will be making it several times this winter."

Reviewed May. 5, 2013

"Great soup. Only thing I changed was because a local restaurant makes a similar soup and they roast pablono (sp?) peppers and puree them, which I decided to use instead of green chilies. I'm single, but like to make my own soups, then freeze in serving size containers for quick meals. The Senior Citizens I served this to really enjoyed it. Not to hot and spicy. Just enough "kick". Oh, I also used more chicken broth than recipe calls for."

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