White Chili with a Kick
1 large onion, chopped
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup half-and-half cream
1 rotisserie chicken, cut up
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (11 ounces) white corn, drained
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce
1-1/2 cups (6 ounces) shredded pepper jack cheese
Salsa and chopped green onions, optional
In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
Garnish each serving with salsa and green onions if desired. Yield: 9 servings (2-1/4 quarts).
Recipe found here: White Chili with a Kick