"Hunger is the best sauce in the world."--Cervantes

White Chili Recipe

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This recipe for White Chili, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne Berkovich
Added: Monday, March 16, 2009


1 onion, chopped
1 clove garlic, chopped
½ cup butter
¼ cup flour
2 cans chicken broth – about 3 cups
1 cup milk
1 teaspoon Tabasco sauce (to make less spicy, use ½ teaspoon)
1 ½ teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
3 breasts of chicken, cubed and sautéed
2 14 oz cans white beans, drained
2 small cans green diced chilies, drained
1 small bag frozen corn
8 oz sour cream
1 cup shredded Monterey jack cheese
2 cups tortilla chips

Begin sautéing the chicken.
In a large pot, melt the butter. Add the onion and sauté for 5 minutes. Add the garlic and sauté for an additional minute. Add the flour and stir for 2 minutes until the mixture thickens.
Then whisk in the broth, milk, Tabasco sauce, paprika, cumin, salt, and pepper and stir until the flour mixture and the liquid is combined. Bring to a boil and simmer for 5 minutes.
Add the beans, chilies, corn and chicken. Simmer for 15 minutes, then reduce heat. Scoop out one serving of mixture into a small bowl. Add a few spoonfuls of sour cream and mix well (to avoid sour cream separating). Repeat this until all sour cream is mixed.
Serve in bowls with tortilla chips on the side. Sprinkle cheese on top if desired.

Personal Notes:
Personal Notes:
This one won the ward chili cookoff!




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