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White Chili with a Kick


Store bought rotisserie chicken makes this spicy chili easy. We like it with sour cream, green onions, cheese or salsa on top.

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White Chili with a Kick 0 Picture


  • 1 large onion, chopped
  • 6 Tbsp. butter, cubed
  • 2 cups chicken broth
  • 3/4 cup half-and-half cream
  • 1 rotisserie chicken, cut up
  • 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained
  • 1 can (11 oz) white corn, drained
  • 2 cans (4 oz each) chopped green chilies
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. hot pepper sauce
  • 1-1/2 cups (6 oz) shredded pepper jack cheese
  • Salsa and chopped green onions, optional


Servings 9


Step 1

In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.

Garnish each serving with salsa and green onions if desired.


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