Tuesday, December 28, 2010

Warm Up with White Chicken Chili

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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