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.
