My friend Sarah shared a version of this recipe with me several years ago. Since then, it's been my go-to White Chicken Chili recipe for home and for my clients. I like to serve it with some warm corn muffins that have jalapenos, cheddar, or corn kernels baked in them.
I hope you enjoy this recipe and that it warms you up on these cold winter days!
White Chicken Chili
2 lbs chicken breasts
salt & pepper, to taste
1 stick butter
1 large onion, chopped
2 garlic cloves, minced
2 cans navy beans, drained and rinsed
1/4 c flour
2 c chicken broth
3 cups milk
2 t Tabasco
2 4oz cans mild green chiles, drained & chopped
4 t chili powder
2 t ground cumin
1/2 c sour cream
1 cup monterey jack cheese
Season chicken with salt and pepper; bake in oven until cooked through. Cut into bite-size pieces and set aside.
In a soup pot, melt butter over medium-high heat. Add onions and cook until soft. Add garlic and cook 1 minute longer. Reduce heat to medium and add flour. Stir to combine and cook for another 2 minutes. Gradually add broth and milk, stirring constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Stir in all seasonings, chicken, beans, and chiles. Continue to simmer for 20 minutes. Taste and adjust seasoning, if desired. Stir in cheese and sour cream prior to serving.
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