Ingredients: |
Ingredients: 3 TBSP olive oil ¾ cup whole milk (or heavy cream)
1 sweet onion, diced small salt and pepper to taste
1-2 stalks celery, diced small sour cream and shredded cheese
1 green pepper, seeded and diced small
1 jalapeno, seeded and minced
1 (4oz) can fire roasted green chiles
3-4 cloves garlic, minced
1 tsp cumin
½ tsp chili powder
¼ tsp cayenne, (can add more to taste)
6 cups chicken stock
2 (15.8 oz) cans white beans, such as Great Northern or Cannellini
2 cups fresh or frozen yellow corn (thaw if frozen)
4 cups cooked and shredded chicken (or turkey)
1 ½ tsp Tabasco sauce
6 TBSP unsalted butter
6 TBSP all-purpose flour
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Directions: |
Directions:Heat olive oil in a large heavy stock pot or dutch oven over medium heat. Add onion, celery, bell pepper and jalapeno and cook until very soft (about 8 - 10 minutes). Add the green chiles, garlic, cumin, chili powder and cayenne, saute for an additional minute or two.
Pour in the chicken stock and bring to a boil. Add the white beans, corn, chicken, Tabasco and a generous amount of salt and pepper. Reduce heat to low and simmer for 1 hour.
Melt butter in a heavy sauce pan over medium heat. Whisk in flour and cook the roux for 1-2 minutes. Pour in milk and continue to whisk until a thick paste forms (about 2 -3 minutes). Stir paste into the chili until it is completely incorporated and there are no lumps.
Continue cooking the chili over low heat, stirring occastionaly for another 45 minutes. Season to taste.
Serve with sour cream, shredded cheddar and additional hot sauce. |
This recipe for White Chicken Chili is from