• prep: 20 min
• cook: 15 min
• total: 35 min

servings:

Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with sour cream, green onions, cheese or salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota

• 1 large onion, chopped
• 6 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 3/4 cup half-and-half cream
• 1 rotisserie chicken, cut up
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 1 can (11 ounces) white corn, drained
• 2 cans (4 ounces each) chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon hot pepper sauce
• 1-1/2 cups (6 ounces) shredded pepper Jack cheese
• Salsa and chopped green onions, optional

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