White Chicken Chili
Creamy, slightly spicy, chicken and white beans with chili spices.
Author: David Squire
Recipe type: Entree, Soup
Serves: 4 to 6
- 4 boneless skinless chicken breast halves (about 2 pounds)
- salt and pepper
- 1 large white onion, chopped
- 2 cloves of garlic, minced
- 1 stick (1/2 cup) unsalted butter
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- 2 cups half-and-half
- 1 teaspoon+ Tabasco or Cholula, or to taste
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- two 4-ounce cans chopped mild green chilies
- 1 16-ounce can of Navy Beans, drained and rinsed
- 1½ cups grated Monterey Jack (about 6 ounces)
- Cut chicken breasts into strips and season with salt and pepper. Place on a baking sheet coated with non-stick spray and bake at 375 until just done, about 15 minutes. Chop strips into cubes.
- In a skillet cook onion and garlic in 2 tablespoons butter over moderate heat until softened.
- In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes.
- Stir in onion and 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 Tabasco or Cholula, chili powder, cumin, and ½ teaspoon black pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Salt to taste and add more Cholula if it needs more kick.
- Serve with sour cream, tortilla chips, and Cholula.
Shopping List (for 3x) 18 oz Montery Jack cheese 6 cups half and half 3 sticks butter 6 lbs chicken (or less) 2¼ C chicken broth Cholula 6 cans green chilis 3 cans white beans 3 large white onions