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Easy Rotisserie White Chicken Chili

Course Main Course, Soup
Prep Time 40 minutes

Ingredients

  • 1 Small Rotisserie Chicken
  • 2 tsp Chugwater Chili Seasoning can sub 1 tsp cumin + 1 tsp chili powder
  • ½ tsp Oregano
  • ½ tsp Coriander
  • 1 pinch Red Pepper Flakes
  • 2 4 oz Cans Green Chilis (drained)
  • 1 15 oz Can White Corn (drained)
  • 2 15 oz Cans Cannellini Beans
  • 1 15oz can Chicken Broth
  • 4 Tbs Butter
  • 1 Medium Onion
  • 3 Cloves Garlic
  • 3 Tbs Flour
  • 1 Cup Milk
  • 1 Tsp/Cube Boullion
  • 1 Tsp Salt
  • ½ Cup Sour Cream
  • Optional Toppings: Diced Avocado, White Cheddar, Cilantro, Diced Tomato, Lime Wedge

Instructions

  1. Remove Meat From Rotisserie Chicken and Place In A Crock Pot On Low to Medium Heat

  2. Add Chugwater Chili Seasoning, Oregano, Coriander and Red Pepper Flakes

  3. Drain Green Chilis & Corn and Add Them To The Crock Pot

  4. Add Undrained Beans and Chicken Broth and Gently Stir Until Combined

  5. To Make Roux: In a medium sauce pan, sauté onion in butter until translucent, add minced garlic cloves and cook for 1 minute

  6. Add Flour To The Onion/Garlic Mixture and Stir Until Evenly Coated

  7. Whisk In 1 Cup Milk, and season with boullion and salt/pepper to taste

  8. Add Roux/Onion Mixture To Crock Pot & Gently Stir Until Combined

  9. Set Crock Pot On Low-Med Heat for 2-6 Hours

  10. Stir In ½ Cup Sour Cream Just Before Serving & Top With Optional Toppings