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RECIPE SUBMITTED BY Shana Davidson Watson

I found this recipe on Pinterest. curtesy of http://www.plainchicken.com/2016/11/the-ultimate-white-chicken-chili.html

I made it for a group at our church Monday night and everyone loved it! I had 8 people ask me for the recipe.

NOTE : The only things I did different was use Monterey Jack cheese instead of pepper jack, added a teaspoon of oregano and when I added the final ingredients, I turned the heat to low and let it simmer for about 45 minutes so the flavors could really blend. This is really good!

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 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
  • 2 Tbsp dried minced onion flakes
  • 1/4 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded pepper jack cheese

INSTRUCTIONS:

  1. In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
  2. Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.

Read more at http://www.plainchicken.com/2016/11/the-ultimate-white-chicken-chili.html#DCsr1oB5JztiYDtj.99


 

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