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White Chicken Chili Recipe

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

Lisa Tefft
Added: Saturday, June 24, 2006


1/2 pound dried navy beans, picked over
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 cups half-and- half
1 t. Tabasco, or to taste
1 1/2 teaspoons chili powder
1 t. 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-c. grated Monterey Jack (about 6-ounces)
1/2 c. sour cream


1. In a large kettle soak beans in cold water to coyer by 2 inches overnight.
2. Drain beans in a colander and return to kettle with cold water to coyer by 2 inches.
3. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
4. In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
5. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat arid whisk in flour. Cook roux, whisking constantly, 3 minutes.
6. Stir in onion and gradually add broth and half -and half, whisking constantly.
7. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
8. Stir in Tabasco, chili powder, cumin, salt, and white pepper.
9. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes.
10. Stir sour cream into chili.
11. Serve

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Very rich and decadent!

Accompaniment: tomato salsa




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