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White Chicken Chili Recipe

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

Contributor:  
Contributor:  
Sandy Jensen
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans white Chili Beans (Great Northern); 1 large onion, chopped; 1 Stick (1/2 cup) unsalted butter; 1/4 cup all-purpose flour; 3/4 cup chicken broth; 2 Cups half-and-half; 1 Teaspoon Tabasco, or to taste; 1 1/2 teaspoons chili powder; 1 Teaspoon ground cumin; 1/2 Teaspoon salt, or to taste; 1/2 Teaspoon white pepper, or to taste; 2 4-ounce cans whole mild green chilies, drained and chopped; 5 Boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces; 1 1/2 Cups grated Monterey Jack (about 6 ounces); 1/2 cup sour cream.

Directions:
Directions:
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. In a 6- to 8-quart heavy

Kettle, melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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