THE ULTIMATE WHITE CHICKEN CHILI

I called this The Ultimate White Chicken Chili because it really is the best of the best White Chicken Chili. It is also a great way to use up any leftover turkey from you holiday meal tomorrow!

We both absolutely LOVED this chili. It has tons of great flavors and only takes a few minutes to make. The key to getting this on the table in under 20 minutes is using a rotisserie chicken. I used a whole rotisserie chicken, you could definitely use all turkey or a combination of cooked chicken and turkey. You are basically just heating everything up in the pot and digging in! All you need is some yummy cornbread and you are set.

INGREDIENTS:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half
• 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
• 2 Tbsp dried minced onion flakes
• 1/4 tsp garlic powder
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded pepper jack cheese

INSTRUCTIONS:

1. In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
2. Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
3. .....................................

for full instruction please see : www.plainchicken.com

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