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White Chicken Chili

White chicken chili is a thick soup inspired by the flavors or Mexico, packed with shredded rotisserie chicken and veggies. It's hearty and cheesy.
5 from 6 votes
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Course Dinner

Ingredients
  

  • 5 tbsp olive oil
  • 1 purple onion diced
  • 1 poblano pepper seeded, diced
  • 2 jalapeño peppers seeded, diced
  • 1 red bell pepper seeded, diced
  • 5 cloves garlic minced
  • small can diced green chiles
  • 1 rotisserie chicken shredded
  • 12 oz bag frozen corn
  • 1/2 c flour
  • 8 oz cream cheese softened
  • 2 cartons chicken stock
  • 3 tbsp Better than Bullion chicken base
  • 2 tsp salt
  • 1 tsp pepper
  • 3 tsp ancho chili powder
  • 3 tsp cumin
  • 2 tsp oregano

Instructions
 

  • Add rotisserie chicken drippings to olive oil to a pot set over medium heat. Cook purple onion, red bell pepper, poblano pepper and jalapenos for 15-20 minutes. 
  • Add minced garlic and canned chiles. Cook 2 minutes.
  • Add 1/2 C flour and cook for 2 minutes.
  • Add chicken stock and turn heat to high.
  • Whisk until it thickens a little. Add better than bullion, shredded chicken, corn and seasonings. Turn heat down to low.
  • Stir, cover and simmer for 30 minutes.
  • Add softened cream cheese and simmer 15 more minutes, covered.
  • Whisk until all the cream cheese has melted into the soup.
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