Chili, White Chicken - Master Cookbook Recipe # 626
This White Chicken Chili is a creamy, zesty alternative to traditional beef chili. By using a pre-cooked rotisserie chicken and plenty of earthy cumin, you get a flavorful, hearty meal with very little effort. The addition of melted pepper jack cheese right at the end provides a smooth finish and just the right amount of kick.
This is recipe #626 in Tammy’s Master Cookbook.
Ingredients
- 1 Rotisserie chicken, meat removed and chopped
- 1 Onion, chopped
- 2 cups Water
- 2 Tbsp Chicken bouillon granules
- 10 oz can Rotel with mild chilies
- 2 cans (16 oz each) Navy beans
- 8 oz block Pepper jack cheese, grated
- 1 1/2 Tbsp Ground cumin
- 1 tsp Oregano
- 1 tsp Roasted garlic powder (or 1 fresh clove, pressed)
- Optional: 14.5 oz can kernel corn, drained
Instructions
- Combine: In a medium saucepan, combine the chopped onion, water, chicken bouillon, Rotel, beans, cumin, oregano, garlic, chopped chicken, and corn (if using).
- Simmer: Cook over medium-low heat for 1 hour to allow the flavors to blend and the vegetables to soften.
- Finish: Stir in the grated pepper jack cheese until fully melted and creamy.
- Serve: Ladle into bowls and serve with Frito scoops for the perfect crunch.
Notes
Tammy’s Tips
If you want to turn this into a crowd-pleasing bean dip, simply reduce the water to 1 cup. Use a non-stick pot and boil the mixture until most of the liquid has evaporated before adding your cheese. It makes a thick, cheesy dip that is always a hit at parties! Using a store-bought rotisserie chicken is my favorite shortcut for this recipe,it’s already perfectly seasoned and keeps the prep time to a minimum.