White Chili with a Kick

Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own if you prefer. We like to top our bowls with sour cream, green onions, cheese or salsa.

—Emmajean Anderson, Mendota Heights, MN

Prep: 20 min. • Cook: 15 min. • Makes: 9 servings

• 1 large onion, chopped
• 6 Tbsp. butter, cubed
• 2 Tbsp. all-purpose flour
• 2 cups chicken broth
• ¾ cup half-and-half cream
• 1 rotisserie chicken, cut up
• 2 cans (15 oz. each) cannellini beans, rinsed and drained
• 1 can (11 oz.) white corn, drained
• 2 cans (4 oz. each) chopped green chiles
• 2 tsp. ground cumin
• 1 tsp. chili powder
• ½ tsp. salt
• ½ tsp. white pepper
• ½ tsp. hot pepper sauce
• 1 ½ cups shredded pepper jack cheese
• Optional: Salsa and chopped green onions

1. 1. In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
2. 2. Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
3. 3. If desired, garnish each serving with salsa and green onions.

1 cup: 424 cal., 21g fat (11g sat. fat), 113mg chol., 896mg sod., 26g carb. (3g sugars, 5g fiber), 31g pro.