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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans navy beans, rinsed and drained (15 oz.)
1 large onion, chopped
1 stick butter ( c.)
c. all-purpose flour
c. chicken broth
2 c. half-and-half (or 1 c. half-and-half, 1 c. milk)
1 tsp. Tabasco, or to taste
1 tsp. chili powder
1 tsp. ground cumin
tsp. salt
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 pieces
1 c. Monterey Jack cheese (optional)
c. sour cream (optional) can use light sour cream

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).

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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