White Chicken Chili
User Reviews
4.9
60 reviews
Excellent
White Chicken Chili
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A delicious alternative to traditional red chili, my White Chicken Chili features chicken, white beans, and green chilies. It's pure comfort food!
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Ingredients
- 1 rotisserie chicken skin and bones removed
- ½ cup butter divided
- 2 large yellow onions chopped
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- 2 cups half and half
- 1 teaspoon tabasco
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 16 ounces canned white beans (great northern beans or cannellini beans) drained
- 8 ounces canned chopped mild green chilies ((recommend: Hatch green chilies)) drained
- 6 ounces grated Monterey Jack cheese
- 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 a choice of chili toppings such as sliced avocado, chopped green onion, fresh cilantro, extra cheese, and jalapenos. And either crackers, tortillas, or cornbread are great accompaniments.
- To make ahead, allow the chili to cool and store it covered in the refrigerator overnight. It's even better the second day!
- Offer a choice of chili toppings such as sliced avocado, chopped green onion, fresh cilantro, extra cheese, and jalapenos. And either crackers, tortillas, or cornbread are great accompaniments.
- Leftovers may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure that the chili has cooled completely before storing it.
Nutrition Information
Show Details
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
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
680IU
(14%)
Vitamin C
5mg
(6%)
Calcium
219mg
(22%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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