White Chicken Chili

There is not much better than chili on a cold winter day. This version of white chicken chili is creamy and delicious!

Ingredients

2 Tablespoons butter
1/4 cup chopped onion
2 Tablespoons flour
3 1/2 cups chicken broth
1 cup half and half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped into bite size pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
1 can (11 ounce) can white corn, drained
2 (4 ounce) cans diced green chilies, undrained
1/2 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons chili powder
3/4  teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterrey jack cheese

If you want to kick up the heat in this chili, you can replace the Monterrey jack cheese with pepper jack. And if you want to kick it up even more, you can replace half of the diced green chilies with diced jalapenos.

Instructions

Melt butter in Dutch oven. Add onions and saute until translucent. Add flour and cook for 2 minutes.
Gradually whisk in the chicken broth and half and half.  Bring to a boil, stirring, and then cook for two minutes or until thickened.

Add remaining ingredients and cook for an additional 10 - 15 minutes, stirring occasionally.