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White Chili with a Kick Recipe

White Chili with a Kick Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1 cup: 424 calories, 21g fat (11g saturated fat), 113mg cholesterol, 896mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 31g protein.

Reviews for White Chili with a Kick

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bevbailey User ID: 1830712 229992
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."

mrsh318 User ID: 3583996 215725
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."

Cherie Hill User ID: 1488797 181033
Reviewed Jan. 30, 2014

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

Tom Brezzy User ID: 5637920 121922
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."

Revelee User ID: 5655820 193586
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."

debnbrian User ID: 536671 123678
Reviewed Jan. 29, 2013

"Instead of green chilies I use 1 can of Hormel Green Chili with Pork, I leave out the corn, and add 1 cup Pace Picante Sauce (medium)."

MomsCorner User ID: 4834784 131132
Reviewed Jan. 29, 2013

"One of the best White Chili recipes I have made. I did substitute Jalapenos for the chilies and left the seeds. I chopped them up and cooked with the onions"

cmarie_1124 User ID: 5693915 192229
Reviewed Jan. 13, 2013

"Substituted some chopped fresh cauliflower for the white corn (approx 1 - 1.25c) and reduced salt to 1/8 tsp. Used Northern beans. I put all of the ingredients that didn't go into the broth into the slow cooker and stirred to distribute the spices. When the broth was ready, I poured it over the dry ingredients and cooked in the slowcooker on low for 3 hours and served with oyster crackers. Hearty & delicious! Has a subtle heat."

Caren from Spring City User ID: 6847932 189990
Reviewed Dec. 28, 2012

"Loaded with calories, but worth every one! I left out the corn, but that was all I changed. The flavor is just excellent!"

emorgareidge User ID: 2729591 108741
Reviewed Nov. 10, 2012

"I love this recipe and make it all the time! I add at least double the amount of chicken broth because it is WAY to thick if you don't."

moomers User ID: 3993479 108740
Reviewed Apr. 2, 2012

"This is our favorite soup now. My husband, who is quite health-conscious, rarely eats more than one serving of anything, but the first time I made this, he liked it so much, he went back for seconds. The flavor is wonderful, and by cutting up the chicken earlier, it's quick and easy to make after work for supper."

pajamaangel User ID: 1603339 193453
Reviewed Mar. 13, 2012

"This is the best white chicken chili recipe I've ever tasted! I will not be using any other recipes from now on. Definitely a keeper!!"

vtrommer User ID: 3581556 189988
Reviewed Feb. 13, 2012

"My husband and I loved this chilli. I skipped the corn, used fat free 1/2 and 1/2 and chopped jalapenos instead of green chilies. It is delicious and alot less fat! Thanks for a great meal!!"

stormiwinds User ID: 3397985 108739
Reviewed Feb. 10, 2012

"I just won a chili cook off with this recipe. The only changes I made were some that were suggested by other cooks in the reviewes. I added a can of Rotel in place of the canned chopped chilis, and added an extra can of beans, and more chicken broth (I added more flour since I increased the broth). For the fat patrol I used fat free half & half, and low fat pepper Jack cheese. I am not known for my chili, so I have to give credit to the recipe."

mamashelly User ID: 6047596 115055
Reviewed Feb. 5, 2012

"I skipped the cream.Used flour and water to thicken, then added 1% milk."

dk3724 User ID: 3340301 181032
Reviewed Feb. 4, 2012

"A wonderful easy dish with the right amount of kick..."

redredrobin01 User ID: 3358796 193450
Reviewed Nov. 26, 2011

"1st time...NOT last time. I went a bit overboard and used heavy cream, because it was already in the refrig. Could have used 1 tsp. instead of 1/2 of the hot sauce. Topping off with green onions and Cilantro. This is so darn good!!!"

GrandmaP. User ID: 4394354 189976
Reviewed Feb. 25, 2011

"This is amazing chili! I added more beans, broth, and used a can of mild rotel instead of the green chilies. We put chedder cheese and a little sour cream on top of the soup while in our bowl. I also used can chicken with some boiled chicken and used the broth from that. Again I can't say enough about this recipe. I'm going to enter this chili in a contest at our church this week-end! This one is a keeper! A Grandma from Colorado who loves a goood bowl of chili!"

asabot User ID: 620927 123675
Reviewed Jan. 22, 2011

"This recipe is great! It definitely has a kick! I will probably reduce the spices next time so my 2-year-old will enjoy it more. I also only used one can of beans. Quick, easy, and delicious recipe!"

valanddansmith User ID: 988113 115054
Reviewed Jan. 14, 2011

"We really enjoyed this... I used precooked cubed chicken which I added along with the onions, and sharp cheddar rather than pepper jack - thought it might be too hot for the kids... Also served the hot pepper sauce on the side and made some cornbread to go with the chili... This is a great recipe for a busy night - it was so quick and easy to throw together!"

marcia User ID: 14092 112972
Reviewed Jan. 5, 2011

"This was sooo wonderful! I topped it with sour cream and we couldn't stop eating it! Store bought rotisserie chicken makes it a quick recipe!"

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