White Chili with a Kick
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. It’s even better with sour cream, shredded cheese and some hot sauce.
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 into bite-sized pieces
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (11 ounces) white corn, drained
- 2 cans (4 ounces each) chopped green chiles
- 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 shredded pepper jack cheese
- Optional: Salsa and chopped green onions
Instructions
- In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
- If desired, garnish each serving with salsa and green onions.
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