
How To Make Cheesy White Chicken Chili By Rachael

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach's easy, cheesy white chicken chili uses rotisserie chicken as a shortcut.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- Salt and pepper
- 4 cloves garlic, chopped or grated
- 1 tablespoon ground cumin, a scant palmful
- 1 ½ teaspoons dried Mexican oregano, half a palmful
- ½ teaspoon dry cayenne pepper, or 2 teaspoons cayenne pepper sauce (Rach's go-to is Frank's RedHot)
- Two 4.5-ounce cans green chilies
- Two 14-ounce cans white beans, drained
- 3 cups rotisserie chicken meat, pulled or chopped
- 1 quart chicken bone broth or stock
- 2 cups shredded Pepper Jack or Jack cheese
- 4 ounces sour cream or Mexican crema
- 4 ounces softened cream cheese
To Serve:
- Cilantro, chopped
- Tortilla chips or Fritos
- Thinly sliced scallions, cut on bias
- Pickled sliced mild or hot jalapeño peppers
- Lime wedges
Yield
Serves: 4
Preparation
Heat olive oil in Dutch oven or soup pot over medium-high heat, add onions and season with salt and pepper, soften a few minutes and add garlic, cumin, oregano, cayenne, green chilies, beans, chicken, and broth. Bring soup to low boil and stir in handfuls of cheese to melt into soup, remove from heat and add sour cream or crema and softened cream cheese, adjust salt and pepper.
Serve chili topped with cilantro, chips, scallions, jalapeño peppers and a wedge of lime.