White Chicken Chili - Lois Bodnar
2 cans white beans of your choice (I used more beans)
1 stick unsalted butter, divided
1 lg. onion, chopped
1/4 cup flour
1 cup chicken broth
2 cups half and half (I used evaporated skim milk instead, for a
lower fat version)
2 tsp Tabasco sauce
1and 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp white pepper
8 oz can mild green chilies, drained and chopped
4 oz can jalapeno peppers, drained and chopped
5 chicken breasts, boned, skinned, cooked, and cut into 1/2 inch
pieces (I often use left over chicken or boneless chicken breasts)
1and 1/2 cups grated Monterey Jack cheese
1/2 cup sour cream
salsa for garnish
In large skillet, melt 2 tablespoons butter. Sauté onions. Remove.
Melt remaining butter and whisk in flour. Whisk 3 minutes.
Return onions to pan and stir.
Add broth and half and half, whisking constantly. Bring to a boil
and simmer until thick.
Stir in seasonings.
Add beans, chilies, peppers, chicken, and cheese.
Cook for 20 minutes.
Stir sour cream unto chili. Ladle chili into individual bowls and
garnish with spoonful of salsa.
Serve with warm tortillas.
This recipe can be found in Three Rivers Renaissance Cookbook IV