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Features for "White Chicken Chili (1)"
Served as starter. Non-vegetarian dish.
Ingredients for "White Chicken Chili (1)" (Click here for measurement conversion) 1/2 pound dried Navy Beans
1 large Onion, chopped
1 stick unsalted Butter
1/4 cup All purpose Flour
3/4 cup Chicken Broth
2 cups Half and Half
1 teaspoon Tabasco Sauce
1 1/2 teaspoons Chili powder
1 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon white Pepper
2 cans (4 oz.) mild whole green Chilies, drained and chopped
5 boneless, skinless Chicken Breast halves, cut in 1/2 inch pieces
1 1/2 cups grated Monterey Jack Cheese
1/2 cup Sour Cream
Method for "White Chicken Chili (1)"
Soak beans in cold water overnight. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. In a separate heavy pan, melt remaining butter and whisk in flour. Cook whisking constantly, for 3 minutes, without browning. Stir in cooked onion and gradually add broth and half and half, whisking constantly. Bring to a boil and simmer 5 minutes. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, cheese and simmer, stirring for 20 minutes. Stir sour cream into chili before serving.
Comments
Serves: 4 - 6
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