The Ultimate White Chicken Chili

A creamy and flavorful soup that combines tender chicken, white beans, corn, and a blend of spices.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Calories: 250

2 Tbsp butter Adds richness and flavor to the base.
2 Tbsp all-purpose flour Helps thicken the chili.
3 cups chicken broth Provides a flavorful liquid base.
1 cup half-and-half Creates a creamy consistency.
2 cans white kidney beans 15-oz, rinsed and drained.
1 can white corn 11-oz, drained.
2 cans chopped green chilies 4-oz, undrained.
2 Tbsp dried minced onion flakes Enhances flavor without fresh prep work.
¼ tsp garlic powder Adds aromatic depth.
2 tsp cumin Provides earthy warmth.
1 tsp chili powder Contributes a mild kick.
½ tsp salt Balances flavors.
½ tsp black pepper Adds subtle spice.
2 cups shredded pepper jack cheese Melts beautifully and adds creaminess with a bit of heat.

Start by melting the butter in a Dutch oven over medium heat before adding the flour to create a roux that thickens your chili.
Gradually whisk in the chicken broth and half-and-half, bringing the mixture to a boil while stirring continuously until it thickens, which should take about two minutes.
Add all remaining ingredients — including rotisserie chicken, beans, corn, green chilies, onion flakes, garlic powder, cumin, chili powder, salt, black pepper, and cheese.
Allow everything to cook together on low heat for an additional 10 to 15 minutes, stirring occasionally so that all flavors meld beautifully.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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