White Chicken Chili
User Reviews
4.9
White Chicken Chili
Description
The recipe starts by shredding cooked rotisserie chicken. Onions are cooked in butter, which is then used to make a roux with flour. Slowly adding chicken broth and half and half creates a thick, creamy base. Seasonings including Tabasco sauce, chili powder, cumin, salt, and pepper build flavor complexity. White beans and mild green chilies add substance and gentle heat, while Monterey jack cheese melts into the mixture for richness.
Simmering this chili for 20 minutes allows flavors to meld and thickens the consistency to a hearty stew-like texture. Sour cream is stirred in last for additional creaminess. The chili can be served immediately or refrigerated to enhance flavors further.
It pairs well with toppings such as sliced avocado, chopped green onion, cilantro, more cheese, or jalapeños, and side options like crackers, tortillas, or cornbread. Storage guidelines indicate it keeps well refrigerated for up to five days or frozen for up to six months once cooled properly, making it suitable for make-ahead meals.
This chili is versatile and offers a creamy alternative to red chili varieties, balancing mild heat and smooth textures with fulfilling protein and beans.
Ingredients
- 1 rotisserie chicken skin and bones removed
- ½ cup butter divided
- 2 yellow onion chopped, large
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- 2 cups half and half
- 1 teaspoon Tabasco sauce
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin ground
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 16 ounces White beans great northern beans or cannellini beans) drained, canned
- 8 ounces green chilies recommend: Hatch green chilies)) drained, canned; chopped; mild
- 6 ounces Monterey jack cheese grated
- 1 cup milk
- ½ cup sour cream
Instructions
- Remove all the skin and bones from the cooked rotisserie chicken and discard. Shred or chop the meat and set aside.
- In a large pot or Dutch oven, cook the onion over medium-high heat in 2 tablespoons of butter until softened. Remove from the pot and set aside.
- In the same pot, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour.
- Cook, whisking constantly, for about three minutes.
- Stir in the onion.
- Gradually add the broth then the half and half, whisking constantly until well blended.
- Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, for 5 minutes, or until thickened. (It will be nicely and obviously thick.)
- Stir in Tabasco, chili powder, cumin, salt, and pepper.
- Add beans, chilies, chicken, cheese, and milk.
- Cook over moderately low heat, stirring occasionally for 20 minutes.
- Add sour cream.
- May be served immediately but is even better served the next day.
- To serve - ladle the chili into bowls and top with the usual chili garnishes--cilantro, cheese, lime wedges, jalapenos, etc.
Notes
- Offer toppings like sliced avocado, green onion, cilantro, extra cheese, and jalapeños to customize flavor and texture.
- Serve with crackers, tortillas, or cornbread to complement the chili.
- Allow chili to cool before storing; it tastes better the next day as flavors develop.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 363kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 103mg | 34% |
| Sodium | 873mg | 36% |
| Potassium | 324mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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