Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota

White Chili with a Kick

onion,

butter, cubed

all-purpose flour

chicken broth

half-and-half cream

rotisserie chicken,

cannellini

(11 ounces) white corn, drained

(4 ounces each) chopped green chiles

cumin

chili powder

salt

white pepper

hot pepper sauce

shredded pepper jack cheese

Salsa and chopped green onions

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.

As with any recipe, I take it as a guide and wing it. I added chick peas and butter beans to mine, as well as a can of chipotle peppers in adobo sauce. Good eating, and very filling.

I tried another white chili last week BUT this is by far is much better. Hubby approved also so a big thumbs up!!

Tasty and happy all four of my family members enjoyed. Was easy to throw together on a weeknight. We added the suggested toppings too. I wouldnt say this was my favorite white chili dish of all time, but it was a solid recipe as written.

OK, but just OK and not at all tasty. The only change I made was that I added more broth to keep it from being so dry. I would have added more spices if the chili hadn't been ready before I realized how bland it was.

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

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.

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.

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!!

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!!

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.

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.

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

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.

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!

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).

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

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.

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

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.

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.

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

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!!!

white chili with a kick

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 5.5

Author : Taste of Home Editors

Ingredients

Instructions

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