White Chicken Chili

* Exported from MasterCook *

White Chicken Chili

Recipe By : Cincinnati Enquirer
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Poultry
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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" pieces
1 1/2 cups grated Monterey jack cheese
1/2 cup sour cream

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 tobasco, 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.

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