I called this The Ultimate White Chicken Chili because it really is the best of the best White Chicken Chili. It is also a great way to use up any leftover turkey from you holiday meal tomorrow!
We both absolutely LOVED this chili. It has tons of great flavors and only takes a few minutes to make. The key to getting this on the table in under 20 minutes is using a rotisserie chicken. I used a whole rotisserie chicken, you could definitely use all turkey or a combination of cooked chicken and turkey. You are basically just heating everything up in the pot and digging in! All you need is some yummy cornbread and you are set.
This makes a TON! It is perfect for watching all the rivalry games this weekend in college football! I am making a big pot for us to watch the Iron Bowl on Saturday. As I said, this makes a ton. You can freeze any leftovers for a quick meal later.
The Ultimate White Chicken Chili
serves 8 to 10
- 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 (15oz) white kidney beans, rinsed and drained
- 1 (11oz) can white corn, drained
- 2 (4oz) 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
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.