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White Bean - Chicken Chili Recipe

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This recipe for White Bean - Chicken Chili is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter, divided
1 small sweet yellow onion, chopped
¼ c all-purpose flour
2 cans less salt/low fat chicken broth
2 c reduced fat half and half;
2 T chili powder
2 4-oz cans chopped green chilies
6 boneless/skinless chicken breasts, baked and coarsely chopped (bake at 350 for 20 mins.)
3 cans Navy or Great Northern beans, drained
1 tsp salt
½ tsp white pepper
1½ c Monterey Jack cheese, shredded
½ c reduced fat sour cream
Directions:
Directions:
In a large pot, sauté onion in 2 T of the butter until tender and set aside. In same pot, melt remaining butter on med/low and whisk in flour. Cook roux, whisking continuously for 3 minutes. Stir in onion and gradually add broth and half and half alternating between them (about a half cup at a time). Bring mixture to a boil and simmer, stirring occasionally for about 5 minutes or until thickened slightly. Stir in chili powder, green chilies, chicken, beans, salt, pepper, and cheese. (If want a spicy chili, could stir hot sauce/Tabasco in at this point too.) Cook mixture over med-low heat for at least 30 minutes. Before serving add sour cream and blend into soup.

Serve with crusty bread or tortilla chips. Can garnish with salsa.
Number Of Servings:
Number Of Servings:
6

 

 

 

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