Creamy White Chicken Chili

This White Chicken Chili is delicious and a great way to use up leftover chicken. We are using cooked chicken from the freezer, but when I buy a rotisserie chicken, I make broth from the carcass (just simmer overnight with water in a crockpot) and use the broth and leftover chicken in soups like this.

Sauté onion in 2 tablespoon of butter until softened.

In a large pot, melt remaining 6 tablespoon of butter over moderately low heat.

Whisk in the flour. The flour and butter mixture is called a roux, which is the base for a white sauce.

Cook the roux, whisking constantly, for three minutes.

Heat the roux until it is bubbly and continue to cook over medium heat, stirring constantly, for about a minute.

Stir in the onion; gradually add the broth, milk and whipping cream, whisking the whole time. Bring mixture to a boil; simmer, stirring occasionally until thickened.

Stir in Tabasco, chili powder, cumin, salt and pepper.

Add beans, green chilies, chicken and cheese; cook over moderately low heat, stirring occasionally for 20 minutes.

Add sour cream immediately before serving.

The chili can be served with cilantro, jalapenos, tomatoes, etc. as garnishes. Sadly, we didn't have any of these to pretty up the picture, but it was just as delicious without!

Recipe

Creamy White Chicken Chili

5 from 1 vote

Creamy White Chicken Chili is delicious and a great way to use up leftover chicken. Try it with leftovers from a roast chicken using homeade broth!

AuthorAuthor: Mary Ann

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 555

Ingredients

  

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• 15 oz. can Great Northern beans, drained
• 1 large onion, chopped
• ½ cup unsalted butter, divided
• ¼ cup all-purpose flour
• ¾ cup chicken broth
• 1-½ cups milk
• ½ cup heavy whipping cream
• Tabasco sauce to taste, I only used a dash
• ½ teaspoon chili powder, or more if you prefer
• 1 teaspoon ground cumin
• ½ teaspoon pepper
• ½ cup can diced green chilies, diced
• 1 ½ lbs. chicken, cooked and chopped (from freezer)
• 1 ½ cups Monterey Jack cheese, grated
• ¼ cup sour cream

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Instructions

• Sauté onion in 2 tablespoon of butter until softened.
• In a large pot, melt remaining 6 tablespoon of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes.
• Stir in the onion; gradually add the broth, milk and whipping cream, whisking the whole time. Bring mixture to a boil; simmer, stirring occasionally until thickened.
• Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, green chilies, chicken and cheese; cook over moderately low heat, stirring occasionally for 20 minutes.
• Add sour cream immediately before serving. Optional: can be served with cilantro, cheese, jalapenos, tomatoes, etc. as garnishes.

Nutrition per serving

Calories: 555 calCarbohydrates: 23.89 gProtein: 24.63 gFat: 40.72 gSodium: 375.59 mgFiber: 4.44 gSugar: 2.97 g

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