WHITE Chicken Chili Recipe Beats Boring Chili Every Time!

Ingredients

• 3 cups Rotisserie Chicken (shredded, skin removed)
• 12 oz Smoked Sausage (sliced into 1/4‑inch rounds)
• 2 cups Half‑and‑Half (full‑fat for creaminess)
• 4 cups Chicken Broth (low‑sodium)
• 1 large Onion (diced)
• 2 Kuban Pepper (diced; can substitute with bell pepper or poblano)
• 1 can Green Chilies (4 oz, diced, drained)
• 1 cup Whole Kernel Corn (frozen or canned, drained)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 2 tbsp All‑Purpose Flour (for thickening)
• 2 tbsp Unsalted Butter (cut into pieces)
• 3 cloves Garlic (minced)
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tbsp Chili Powder
• 1 tsp Cajun Seasoning
• 1 cup Pepper Jack Cheese (shredded)
• 2 tbsp Fresh Cilantro (chopped, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Brown the Sausage

   Heat the Dutch oven over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until the edges are lightly browned and the fat has rendered, about 5 minutes.

   Time: PT5M

   Temperature: Medium

2. Sauté Aromatics

   Add the diced onion and Kuban peppers to the pot. Sauté, stirring, until softened, about 5 minutes. Then add the minced garlic and cook for another minute.

   Time: PT6M

   Temperature: Medium

3. Make a Roux

   Push the vegetables to the side, add butter, and melt. Sprinkle flour over the melted butter and stir constantly for 2 minutes to form a light roux.

   Time: PT2M

   Temperature: Medium

4. Add Broth and Bring to a Boil

   Gradually whisk in the chicken broth, ensuring no lumps. Increase heat and bring the mixture to a rolling boil, then reduce to a gentle boil for 2 minutes to thicken slightly.

   Time: PT4M

   Temperature: Medium‑High

5. Combine Main Ingredients

   Reduce heat to medium. Return the browned sausage and sautéed vegetables to the pot. Stir in the corn, kidney beans, green chilies, shredded rotisserie chicken, and half‑and‑half.

   Time: PT2M

   Temperature: Medium

6. Season the Chili

   Sprinkle in cumin, garlic powder, chili powder, and Cajun seasoning. Stir well to distribute the spices evenly.

   Time: PT1M

7. Simmer

   Allow the chili to simmer uncovered, stirring occasionally, for 20 minutes until flavors meld and the chili thickens to a creamy consistency.

   Time: PT20M

   Temperature: Low

8. Add Cheese and Finish

   Stir in the shredded pepper jack cheese until melted and fully incorporated. Continue to simmer for an additional 5 minutes to let the cheese meld.

   Time: PT5M

   Temperature: Low

9. Garnish and Serve

   Turn off the heat. Sprinkle chopped cilantro over each bowl (optional). Ladle the chili into serving bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g