Creamy White Chicken Chili



Recipe By :

Serving Size : 6 Preparation Time :1:30

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 Pound navy beans -- picked over

1 Stick butter -- unsalted

1/4 Cup all-purpose flour

1 3/4 Cups chicken broth

2 Cups half and half

1 Teaspoon Tabasco sauce -- or to taste

1 1/2 Teaspoons chili powder

1 Teaspoon ground cumin

1/2 Teaspoon salt -- or to taste

1/2 Teaspoon white pepper -- or to taste

8 Ounces green chiles -- drained and chopped

5 boned and skinned chicken breast halves

1 1/2 Cups Monterey Jack cheese -- grated

1/2 Cup sour cream

1 medium onion -- chopped

3 jalapeno peppers -- chopped

3 garlic cloves -- minced



Soak beans overnight, then drain and cover with 2 inches of cold

water. Cook at a bare simmer until tender, about 1 hour, and drain.



Cut chicken breasts into 1/2" chunks. (You can also used pre-cooked

chicken.)



In a skillet, cook chicken, onion, garlic, and jalapenos in 2 tbsp.

butter over moderate heat until chicken is cooked through and onions

are softened.



In a heavy kettle, melt remaining butter over low heat and whisk in

flour. Cook roux, whisking continuously, 3 minutes. 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, chili powder, cumin, salt, and white pepper. Add

beans, chiles, chicken mixture, and Monterey Jack, and cook mixture

over moderately low heat, stirring occasionally, for 20 minutes. Stir

in sour cream. Serving Ideas : Garnish with coriander and serve with

salsa.



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