White Chicken Chili

First, I have to confess that this is not a picture of my white chicken chili. Actually, I'm not sure whose it is, but they make a beautiful presentation, so I had to borrow it. Hope they don't mind.

Several people have asked for this recipe,and I have been promising it to them (sorry for taking so long, Catherine), so here goes:


Ingredients needed:

1 medium jar Great Northern Beans
1 large onion, chopped
1 stick butter
1/4 cup flour
3/4 cup (or more) 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 (or black pepper)
2 4-oz cans chopped mild green chiles
5 boneless skinless chicken breasts, cut in 1/2" pieces (I bake mine in the oven for 30 minutes first, then cut when slightly cooled off)
1 1/2 cups grated Monterey Jack cheese
1/2 cup sour cream

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Saute onions in 4 Tablespoons butter until soft and translucent.

In a heavy pot, melt rest of butter, then whisk in flour, stirring constantly for three minutes (do not let butter get brown). Stir in cooked onion and slowly add broth and half-and-half. Bring to a boil, then simmer for 5 minutes, stirring often. Add seasonings according to taste (I double the chili powder and Tabasco if I want a spicy chili, and sometimes add half can jalapenos for a kick). Stir well.

Place beans and chiles in a large soup pot. Add chicken pieces. Pour in cream mixture. I usually simmer for a couple of hours, and sometimes add a little extra chicken broth if needed. Just before serving, I add the MJ cheese, and serve with tortilla chips and sour cream.

Be prepared to have extra copies of this recipe ready. I am always asked for it whenever I make it for a new group. It was even a finalist in our church's chili cook-off two years ago!

Perfect for a chilly fall evening, especially with a pitcher of margaritas nearby :)