White Chicken Chili Recipe
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Contributor: |
Contributor: Patrice Wolfe Helfrich (Olive's Lineage)
Added: Thursday, June 18, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans navy beans, rinsed and drained (15 oz.)
1 large onion, chopped
1 stick butter (½ c.)
¼ c. all-purpose flour
¾ c. chicken broth
2 c. half-and-half (or 1 c. half-and-half, 1 c. milk)
1 tsp. Tabasco, or to taste
1 ½ tsp. chili powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. white pepper
2 – 4 oz. cans chopped mild green chiles (I only use 1 can)
2 lbs. skinless boneless chicken breast, cooked and cut into ½” pieces
1 ½ c. Monterey Jack cheese (optional)
½ c. sour cream (optional) – can use light sour cream
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Directions: |
Directions:In skillet, saute onion in 2 T. butter over moderate heat until softened.
In a 6 – 8 qt. pan, melt remaining 6 T. butter over moderately low heat and whisk in flour, continuing to whisk about 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring to a boil and simmer, stirring until thickened. Stir in Tabasco, chili powder, salt and pepper. Add beans, chiles, chicken and Monterey Jack. Heat on low, occasionally stirring for about 20 minutes. Stir in sour cream and serve. (The last two ingredients make this very rich). |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Can use Great Northern Beans instead of navy beans.
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