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White Chicken Chili

Jackie Costa
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Cook Time 40 minutes
Cuisine Comfort Food
Servings 4 people

Ingredients
  

  • 1 can navy beans
  • 1 large onion, chopped
  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth
  • 2 cups half-and-half
  • 1 teaspoon Tabasco, 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
  • two 4-ounce cans whole mild green chilies, drained and chopped
  • 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch cubes
  • 1 1/2 cups grated Monterey Jack (about 6 ounces)
  • 1/2 cup sour cream

Instructions
 

  • In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
  • In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and 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, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.