My family LOVES this chili – in fact there was a rush on the refrigerator just this morning to get to the last of it to take for a lunch! I started making this a few years ago when one of my Personal Chef clients (thank you Val!) requested it for her family. For some reason this always tastes best on Christmas Eve after we come back from looking at the pretty lights around town.
WHITE CHICKEN CHILI
serves 6 or so (depending on how hungry you are!)
- 2 boneless, skinless chicken breast halves – cut into 1/2 inch pieces
- 1 large onion, chopped
- 1/2 cup unsalted butter (divided)
- 1/4 cup flour
- 3/4 cup chicken broth
- 1 cup half and half
- 1 cup milk (I use skim)
- 1 tsp tabasco (use more if you want more spiciness)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt (more to taste)
- 1 4 oz can chopped green chilis, drained
- 1 14 oz. can navy beans, drained
- 1 14 oz. can white (cannelini) beans, drained
- 1/2 cup grated monterey jack cheese
- 1/2 cup sour cream
- Chopped fresh cilantro (optional)
- Corn tortillas for making crispy strips (optional)
Salt chicken pieces and cook in heavy pan or dutch oven with a little cooking oil until browned, set aside
Add 2 T butter to pan and cook onion over moderate heat until softened (5 minutes or so)
Add remaining 6 T butter to pan and whisk in flour. Cook roux, whisking constantly, 3 minutes.
Slowly add broth, half and half and milk, continuing to whisk.
Bring to a boil and simmer 5 minutes, stirring occasionally until thickened.
Stir in tabasco and spices.
Add beans, chilis, chicken and monterey jack cheese.
Continue to cook over low heat, stirring occasionally, 20 minutes. If too thick, add a little more broth or milk.
Taste and adjust seasonings, adding more tabasco or salt if needed.
Off heat, stir in sour cream.
Serve with chopped cilantro if desired.
We make tortilla strips to serve on top of chili: cut corn tortillas into long strips and fry in canola oil until crisp. Drain on paper towels and sprinkle with salt. These are delicious on top of or stirred into your chili at the table.
NOTE: Because of the milk products, this chili does not freeze very well so plan on eating all of it within a few days. We never have a problem doing that!!
Hope you enjoy this as much as we do – let me know if you have any questions or comments!
Happy Eating to All….