The Epitome of White Chicken Chilis – Ready in Under 20 Minutes!
Equipment:
Dutch Oven
Chef Knives
Cutting Board
Ingredients:
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
Instructions:
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
Notes:
- freeze leftovers for a quick meal later.