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Recipe
White Chicken Chili
Craving Mexican? Make this easy and delicious White Chicken Chili from Ralston Family Farms! Ready to eat in 20 minutes or less, it's the perfect weeknight meal. Top with your favorite Mexican toppings like sour cream, guacamole, and shredded cheese for a dinner that's sure to hit the spot. Try it tonight!
Made with Ralston Family Farms Basmati Rice
Ingredients
- 2 Tbsp butter
- 1 cup onion, chopped
- 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 corn, drained
- 2 (4-oz) cans chopped green chilies, undrained
- 1 tsp garlic powder
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp salt
- 1 tsp black pepper
- 2 cups shredded Monterey jack cheese
Leftover Rice
(If you don’t have leftovers, recipe below)
- 2 cups Traditional White Rice
- 4 cups Chicken Broth
- Salt and Pepper to Taste
Instructions
- In a Dutch oven melt butter, saute onions until translucent.
- Once onions have cooked, stir in flour. Cook for an additional 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
- Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
- While soup is cooking, cook rice according to package directions. If you are using leftover rice: In a microwave safe container For each cup of rice, add 1–2 tablespoons of water. Place in the microwave and heat for 3–4 minutes, or until hot throughout.
- Serve over rice and Top with desired toppings!
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