Description

The Ultimate White Chicken Chili is a creamy, flavorful dish combining tender rotisserie chicken, white kidney beans, corn, and a blend of spices. Cooked in a Dutch oven, this chili features a rich broth thickened with butter, flour, and half-and-half, and finished with melted pepper jack cheese for a perfect balance of smoothness and spice.

Ingredients

Scale

Base and Roux

2 Tbsp butter
2 Tbsp all-purpose flour
3 cups chicken broth
1 cup half-and-half

Main Ingredients

1 rotisserie chicken (skin removed, meat pulled off bones and chopped)
2 (15-oz) cans white kidney beans, rinsed and drained
1 (11-oz) can white corn, drained
2 (4-oz) cans chopped green chilies, undrained

Spices and Seasonings

2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper

Finishing Ingredient

2 cups shredded pepper jack cheese

Instructions

Make the roux: In a Dutch oven, melt the butter over medium heat. Stir in the all-purpose flour and cook for 2 minutes, whisking constantly to avoid lumps and to lightly toast the flour for a deeper flavor.
Add liquids and thicken: Gradually whisk in the chicken broth and half-and-half to the roux. Bring the mixture to a boil, then cook for 2 minutes until the broth thickens into a creamy base.
Add main ingredients and spices: Stir in the chopped rotisserie chicken, white kidney beans, drained white corn, undrained chopped green chilies, dried minced onion flakes, garlic powder, cumin, chili powder, salt, and black pepper. Mix well to combine all flavors.
Simmer the chili: Reduce heat to medium-low and cook the chili for 10 to 15 minutes, stirring occasionally to prevent sticking and to meld the flavors thoroughly.
Add cheese and finish: Just before serving, stir in the shredded pepper jack cheese until melted and the chili is creamy and rich. Serve hot and enjoy!

Notes

Using a rotisserie chicken saves time and adds great flavor to the chili.
Adjust the amount of chili powder and green chilies to tweak the heat level to your preference.
For a thicker chili, simmer longer to reduce the liquid.
Half-and-half can be substituted with heavy cream for a richer taste or whole milk for a lighter option.
Serve with tortilla chips, sour cream, or fresh cilantro for extra texture and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Keywords: white chicken chili, creamy chili, rotisserie chicken chili, white bean chili, pepper jack chili, easy chili recipe, stovetop chili