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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Phillips


1 stick (1/2 c.) butter
1/4 c. flour
1 large onion, chopped
3/4 c. chicken broth
2 c. half-and-half
1 tsp. hot sauce or to taste
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt or to taste
1/2 tsp. white pepper
2 4-oz. cans mild chopped green chilies
1 can navy beans, rinsed
5 boneless, skinless chicken breasts (about 2 lbs., cooked and cut into 1/2" pieces)
1 1/2 c. grated Monterrey Jack (about 6 oz.)
1/2 c. sour cream

Cook onion in 2 T. butter over moderate heat until softened. Melt remaining 6 T. butter over moderately low heat. Whisk in flour, whisking roux constantly, 3 minutes. Stir in onion. 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 hot sauce, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and cheese. Cook over moderately low heat stirring occasionally. Stir in sour cream.




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