This hearty white chicken chili is the
perfect recipe to cook up for dinner on one of those chili nights. Packed with
flavor your family will enjoy.
Can y’all believe the beginning of fall starts towards the end of this week? Time to bring out all of the flannel, pumpkin spice, and light a fire. Maybe some of us have already done all that a little earlier than this week.
What is it with seasons and changing up our food preferences? Fall and winter it’s all about soups and stews, but in the spring and summer it’s anything we can throw on a grill.
Me personally I will make those soups and stews when it’s 100 degrees outside. My husband my not agree with my choice, but he goes with it to keep him off the grill in 100 degree Texas heat.
Regular chili is a regular occurrence in this house. You can check out my turkey chili recipe. But I really enjoy chicken based soups and stews. If you look up soups on my website you will see just about all are chicken based.
There are so many chicken chili recipes out there, why is mine the best? It’s really just my preference. I do think adding the can of rotel really does give it a nice flavor that most others skip on.
If you’re like me and don’t always plan your meals ahead of time, the ingredients in this one I always have on hand. That’s why I didn’t use rotisserie chicken in mine because I don’t just have one on hand. But I always do have some frozen chicken breast.
Just cook a couple breast halves up and throw them in your mixer and give it a spin. Now it looks like you have shredded chicken from a rotisserie chicken. Simple as that.
After melting your butter and whisking your flour and then your whipping cream, just throw in all the other ingredients and shimmer.
I shimmer mine for about 45 minutes because I like the consistency to be really thick liquid. If you don’t like yours as thick just cook it less time. It’s all up to you.
I always like to serve this up with some shredded cheese and a side of cornbread.
White Chicken Chili
- 2 chicken breast havles 3 cups chicken
- 4 cups chicken broth
- 1 can Rotel
- 1 can white corn drained
- 2 cans great northern beans drained
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whipping cream
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- Add butter to a pot over medium heat and melt then whisk in flour and keep stirring for 2 minutes
- Add whipping cream and stir for 2 minutes
- Add all other ingredients and bring to a boil.
- Turn heat to a shimmer and cook for 35 more minutes or until the desired consistency