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White Chili with a Kick

Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    9 servings (2-1/4 quarts)


  • 1 large onion, chopped
  • 6 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup half-and-half cream
  • 1 rotisserie chicken, cut into bite-sized pieces
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (11 ounces) white corn, drained
  • 2 cans (4 ounces each) chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon hot pepper sauce
  • 1-1/2 cups shredded pepper jack cheese
  • Optional: Salsa and chopped green onions


  • In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
  • If desired, garnish each serving with salsa and green onions.
Nutrition Facts
1 cup: 424 calories, 21g fat (11g saturated fat), 113mg cholesterol, 896mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 31g protein.

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Average Rating:
  • mrscessna
    Nov 23, 2020

    My husband and I enjoyed this soup.

  • akersandacres
    Mar 5, 2020

    OK, but just OK and not at all tasty. The only change I made was that I added more broth to keep it from being so dry. I would have added more spices if the chili hadn't been ready before I realized how bland it was.

  • JGa2595176
    Mar 3, 2020

    Tasty and happy all four of my family members enjoyed. Was easy to throw together on a weeknight. We added the suggested toppings too. I wouldnt say this was my favorite white chili dish of all time, but it was a solid recipe as written.

  • Kitty
    Feb 1, 2017


  • mommayor
    Nov 8, 2016

    Love this dish! so easy!

  • bevbailey
    Jul 22, 2015

    Love this. I like a lot of liquid in my dishes and figure I used extra broth/cream. I didn't have the white corn (was hard to find, but am going to use when I make it again in few days as I did finally find), used rotel, slow cooked chicken breasts only, half 2% milk half whipping cream (didn't have half n half), sprinkled the pepper jack on top in individual bowls when serving (quite a bit of it) and crumbled in tortilla chips. Didn't do the salsa, sour cream, didn't have green onion. May try those options later...It's totally super! Made a lot, might want to reduce if you don't have a crowd or want to eat it too often.

  • mrsh318
    Dec 23, 2014

    This was fabulous! I didn't have green chiles so I added 1cup of mild salsa. It was great. Had to also add a bit more broth as I thought it was too thick.

  • Cherie Hill
    Jan 30, 2014

    We LOVE this chili! I made it just as the recipe says and I wouldn't change a thing. Delicious!

  • Tom Brezzy
    Nov 13, 2013

    The ultimate compliment came to me last night when my daughter, Kelly, asked me to give her this recipe because her husband, Jeff, likes it verrrrrry much! I will be making it several times this winter.

  • Revelee
    May 5, 2013

    Great soup. Only thing I changed was because a local restaurant makes a similar soup and they roast pablono (sp?) peppers and puree them, which I decided to use instead of green chilies. I'm single, but like to make my own soups, then freeze in serving size containers for quick meals. The Senior Citizens I served this to really enjoyed it. Not to hot and spicy. Just enough "kick". Oh, I also used more chicken broth than recipe calls for.