White Chili
Creamy, slightly spicy, chicken and white beans with chili spices.
Servings 6
Ingredients
- 4 boneless, skinless chicken breast halves (about 2 lbs)
- salt and pepper
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 1 stick (4oz) butter
- 1/4 cup all-purpose flour
- 3/4 cup chicken stock
- 2 cups half and half
- 1 tsp Tabasco or Cholula or more, to taste
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 8 oz chopped green chilies
- 2 16oz cans navy beans, drained
- 1 1/2 cups grated Monterey Jack cheese
Instructions
- 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 until softened but not brown.
- In a 6- to 8-quart heavy pot melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking frequently, 3 minutes.
- Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and then reduce to a simmer, stirring occasionally, until thickened, about five minutes.
- Stir in Tabasco or Cholula, chili powder, cumin, and black pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring as needed, about 20 minutes. Salt to taste and add more Cholula if it needs more kick.
- Serve with tortilla chips and Cholula.
Notes
Shopping List (for 3x)
18 oz Montery Jack cheese
6 cups half and half
3 sticks butter
6 lbs chicken (or less)
2ΒΌ C chicken broth
Cholula
6 cans green chilis
3 cans white beans
3 large white onions
18 oz Montery Jack cheese
6 cups half and half
3 sticks butter
6 lbs chicken (or less)
2ΒΌ C chicken broth
Cholula
6 cans green chilis
3 cans white beans
3 large white onions