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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from Beckmann 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!

Contributor:  
Contributor:  
Kathleen Harwood

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 cans navy beans, drained
1 large onion, chopped
1 stick ( c.) unsalted butter
c. all purpose flour
c. chicken broth
2 c. &
1 tsp. Tabasco, or to taste
1 tsp. chili powder
1 tsp. ground cumin
tsp. salt, or to taste
tsp. white pepper, or to taste
two 4-oz. cans whole mild green chilies, drained & chopped
5 boneless skinless chicken breast halves (about 2 lib.), cooked & cut into in. pieces
1 c. grated Monterey Jack (about 6 oz.)
c. sour cream

Garnish: cilantro & salsa

Directions:
Directions:
Cook onion in 2 T butter over moderate heat until softened but not browned.
In 6 to 8 qt. heavy kettle melt remaining 6 T. butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and & , whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and Monterey jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili, garnish with cilantro & salsa.

This recipe was printed in Gourmet magazine in the 1980's (except I sub canned beans instead of starting from scratch with soaking & cooking), and it's very good as is. But I tweak it considerably; I suggest you try the original first, but I find it needs the spices upped---at least double the chili powder and cumin. I use a rotisserie chicken picked & shredded, or a mixture of breasts & thighs, for the moisture of the dark meat. Likewise, we like heat & spicy chilies, and prefer fresh, roasted Hatch, or even Anaheim (but the canned are good too). Some people find this chili too rich; you can play with the ratio of broth to & to suit your taste (or try whole milk for the & ), but I think the richness is part of the deliciousness. Likewise, you could use the sour cream as a garnish if you don't want to mix it in.

Number Of Servings:
Number Of Servings:
6 ?
Preparation Time:
Preparation Time:
if everything is prepped, 1 hour
Personal Notes:
Personal Notes:
I cook lots of chili, all sorts, from classic beef & beans to Colorado, to vegetarian to white chicken variations. This is the least frequent (it's pretty rich!), but most requested. I've made it for family gatherings & dinner parties for many years & always get asked for the recipe. A festive buffet meal is several kinds of chili (3 if you're feeling ambitious---beef, chicken & veg) with multiple garnishes (cilantro, chopped onions, red & green salsas, freshly grated Monterey Jack cheese & sour cream), a big bowl of white rice, & a bag of Fritos for those of us who love Frito pie!

 

 

 

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