After some much needed time with my family and some time to get back in the swing of things work-wise, I managed to find my way back into the kitchen. Two weeks of take-out food will really make you long for a home-cooked meal. It has been frigid here lately so I’ve been craving piping hot soups, stews, and chilis all week. After finally organizing my pantry and spice cabinets, I had a hankering for some White Chicken Chili. Oddly enough I’d never had this delicious recipe before but once I put together this ridiculously easy recipe, I can tell you all- I’m hooked.
What I loved the most about this dish was the simplicity. If you’re ever in a rush on a busy work night this is definitely a recipe I would recommend. The biggest time saver was using a pre-cooked rotisserie chicken from your local grocery store. While it probably wouldn’t take you too long to cook up and chop some simple chicken breast, this was so simple and flavorful. Just remove all the meat from the bone, chop, and your good to go! After a little bit of prep work on the protein, this is basically a dump and heat meal all in one pot!
The flavors melt together perfectly. I was pleasantly surprised that a recipe so simple could pack such a flavorful punch! I’ve grown so accustomed to very drawn out chili recipes that have a lot of seasoning to reach the desired flavor and spice, this dish was a delight with very little effort. Who knew chicken chili was so tasty!? I can’t believe I’ve slept on this hearty and satisfying meal. I was stuffed after just one bowl! With the craziness of the holidays making a meal so delicious and easy was simply a dream!
What You Need:
- 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 or cannellini 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
- 1/2 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded pepper jack cheese
- pickled jalapenos for serving
Instructions:
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- 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.
- Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
- Serve with jalapenos on top for an extra kick and enjoy!
- 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.
- Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
- Serve with jalapenos on top for an extra kick and enjoy!
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