The Ultimate White Chicken Chili Recipe

The Epitome of White Chicken Chilis – Ready in Under 20 Minutes!


Dutch Oven

Chef Knives

Cutting Board


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

¼ tsp garlic powder

2 tsp cumin

1 tsp chili powder

½ tsp salt

½ 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 the remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.

Optional Toppings:

Sour cream

Extra shredded pepper jack cheese


  • freeze leftovers for a quick meal later.

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