White Chili with Rotisserie Chicken

posted by 2 years ago


3 Tbs olive oil

1 large onion, chopped

2 tsp chili powder

1 ½ tsp cumin

1 tsp oregano

2 garlic cloves, minced

2 (15-oz) cans white kidney or navy beans, drained and rinsed

3-4 cups rotisserie chicken, diced

1 cup frozen corn kernels, thawed

1 (7-oz) can diced green chilies

2 cups gluten free chicken stock, plus more for thinning, if desired

¼ tsp salt

2 Tbs butter, softened

1 ½ Tbs gluten free flour

Fresh ground black pepper, as desired

3-4 Tbs half-and-half, optional

Grated Cheddar or Monterey Jack cheese, optional


Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes. In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3-4 Tbs of half-and-half to thicken it. Serve the chili hot, topped with cheese, if desired. (Serves: 6)

tags:  white chili with rotisserie chicken, chili, soups, chicken, rotisserie chicken
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