If you’re on the lookout for a comforting, creamy, and delightfully flavorful dish that warms the soul, the Monterey White Chicken Chili Recipe is bound to become your new favorite. This chili blends tender chicken, creamy cheeses, and a medley of spices and veggies to create a vibrant, satisfying meal that’s as hearty as it is delicious. Perfect for cozy dinners, casual gatherings, or anytime you need a bowl of goodness, this recipe offers a wonderful twist on traditional chili that everyone will love.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to making this Monterey White Chicken Chili Recipe truly shine. Each component plays its own role, whether it’s bringing creaminess, a touch of spice, or a satisfying texture to the dish.
- Butter (2 Tbsp): Provides a rich base and helps create the roux for thickening the chili.
- All-purpose flour (2 Tbsp): Combines with butter to thicken the broth into a luscious, creamy sauce.
- Chicken broth (3 cups): Adds savory depth and a comforting, warm foundation for the chili.
- Half-and-half (1 cup): Brings smooth creaminess that balances the spices beautifully.
- Rotisserie chicken (1 whole, skin removed and meat chopped): Offers tender, juicy chunks that make the chili hearty and satisfying.
- White kidney beans (2 cans, 15-oz each): Provide a creamy texture and boost protein and fiber.
- White corn (1 can, 11-oz): Adds a hint of natural sweetness and a nice pop of color.
- Chopped green chilies (2 cans, 4-oz each, undrained): Infuse mild heat and vibrant flavor, key to the chili’s signature taste.
- Frozen chopped spinach (1 package, 9-oz, thawed and drained): Sneaks in a healthy dose of green that blends seamlessly into the chili.
- French fried onions (1 cup): Introduce a delightful crunch and subtle caramelized aroma.
- Garlic powder (¼ tsp): Enhances the savory profile with gentle garlic notes.
- Cumin (2 tsp): Adds warm earthiness, a classic chili spice.
- Chili powder (1 tsp): Gives the chili a mild kick without overpowering.
- Salt (½ tsp): Balances flavors perfectly.
- Black pepper (½ tsp): Adds subtle heat and depth.
- Shredded Monterey Jack cheese (2 cups): Melts into creamy pockets of cheesy goodness that make every bite special.
How to Make Monterey White Chicken Chili Recipe
Step 1: Create the Creamy Base
Begin by melting the butter in a Dutch oven over medium heat. Stir in the flour and let it cook for about 2 minutes to form a roux, which gives the chili a rich body. Gradually whisk in the chicken broth and half-and-half. Bring this mixture to a boil and let it cook for another 2 minutes until it thickens into a silky, dreamy sauce that forms the heart of your chili.
Step 2: Add the Flavorful Ingredients
Next, it’s time to invite the rest of the ingredients into the pot. Add your chopped rotisserie chicken, white kidney beans, white corn, green chilies, and thawed chopped spinach. Sprinkle in the garlic powder, cumin, chili powder, salt, and black pepper. Stir everything well so those spices infuse the chili evenly, creating layers of flavor in every spoonful.
Step 3: Simmer and Meld Flavors
Let the chili cook gently for 10 to 15 minutes over low heat, stirring occasionally. This slow simmer allows all the ingredients to blend perfectly, ensuring the chicken is tender and the beans and vegetables soften just right. You’ll notice the enticing aroma filling your kitchen, a sure sign that something wonderful is in the works.
Step 4: Finish with Cheese and Crunch
Finally, stir in the shredded Monterey Jack cheese and the French fried onions. The cheese melts into the chili, adding a luscious creaminess, while the onions provide a crispy, flavorful contrast that is simply irresistible. Give one last gentle stir and get ready to serve!
How to Serve Monterey White Chicken Chili Recipe
Garnishes
To elevate your Monterey White Chicken Chili Recipe, add fresh garnishes like chopped cilantro, a dollop of sour cream, or slices of avocado. A squeeze of lime juice can brighten up the bowl with tangy freshness, and a handful of extra shredded cheese always adds that extra indulgence we all crave.
Side Dishes
This chili pairs wonderfully with warm cornbread, crisp tortilla chips, or a simple green salad for a balanced meal. Rice or a baked potato on the side can also help soak up the creamy sauce, making every bite even more satisfying.
Creative Ways to Present
Get creative by serving your Monterey White Chicken Chili Recipe in mini bread bowls for an eye-catching presentation. You can also portion it into individual ramekins topped with extra cheese and crispy onions, perfect for entertaining or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Monterey White Chicken Chili Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making your second helping even better!
Freezing
This chili freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stovetop over medium heat, stirring occasionally to prevent sticking. You can add a splash of chicken broth or half-and-half if it thickens too much. Microwave reheating in a covered dish works well too—just be sure to stir halfway through for even heating.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred fresh chicken breasts or thighs to use in this Monterey White Chicken Chili Recipe. Just cook it thoroughly before adding to the chili.
Is this chili very spicy?
This recipe has a mild, gentle heat that’s perfect for most palates. If you prefer more spice, you can easily add diced jalapeños or a bit more chili powder.
Can I substitute the half-and-half with cream or milk?
Yes! Heavy cream will make the chili even richer, while milk will lighten it up. Half-and-half offers the perfect balance of creaminess without being too heavy.
What can I use instead of French fried onions?
If you don’t have French fried onions, crispy fried shallots or toasted breadcrumbs can provide a similar crunchy texture to finish the chili.
Is this recipe gluten-free?
The flour used in the roux contains gluten, but you can easily swap it for a gluten-free flour blend or cornstarch to make this Monterey White Chicken Chili Recipe gluten-free.
Final Thoughts
There’s something truly special about the Monterey White Chicken Chili Recipe that makes it a standout for any occasion. With its creamy texture, comforting warmth, and layers of delicious flavors, it’s a recipe you’ll want to keep close in your culinary repertoire. Give it a try and prepare to fall in love with a new chili favorite that will have everyone asking for seconds!
Print
Monterey White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and flavorful Monterey White Chicken Chili made with tender rotisserie chicken, white kidney beans, green chilies, and Monterey Jack cheese. This comforting chili is thickened with a buttery roux and enriched with half-and-half, perfect for a hearty weeknight meal.
Ingredients
Base
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup half-and-half
Main Ingredients
- 1 rotisserie chicken (skin removed, meat pulled off bones and chopped)
- 2 (15-oz) cans white kidney beans, rinsed and drained
- 1 (11-oz) can white corn, drained
- 2 (4-oz) cans chopped green chilies, undrained
- 1 (9-oz) package frozen chopped spinach, thawed and drained
- 1 cup french fried onions
Seasonings & Cheese
- ¼ tsp garlic powder
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded Monterey Jack cheese
Instructions
- Make the roux: In a Dutch oven, melt the butter over medium heat and stir in the flour. Cook the mixture for 2 minutes, stirring constantly to form a smooth roux that will thicken the chili.
- Add liquids: Gradually whisk in the chicken broth and half-and-half. Bring the mixture to a boil, then cook for 2 minutes, stirring occasionally, until the liquid has thickened slightly.
- Add remaining ingredients: Stir in the chopped rotisserie chicken, rinsed white kidney beans, drained white corn, undrained chopped green chilies, thawed and drained spinach, french fried onions, garlic powder, cumin, chili powder, salt, and black pepper. Mix well to combine all flavors.
- Simmer: Cook the chili, uncovered, for 10 to 15 minutes, stirring occasionally to prevent sticking, until heated through and flavors meld together.
- Add cheese and serve: Remove from heat, stir in shredded Monterey Jack cheese until melted and creamy. Serve hot, optionally garnished with additional fried onions or fresh herbs.
Notes
- Use a rotisserie chicken for convenient, flavorful shredded chicken.
- Thaw and drip dry the frozen spinach well to avoid excess moisture in the chili.
- Adjust chili powder and green chilies quantity to your preferred spice level.
- For thicker chili, simmer a few minutes longer; for thinner, add more broth or half-and-half.
- Leftovers keep well refrigerated for up to 3 days or freeze for up to 2 months.
