Tuesday, January 12, 2010

White Chicken Chili

1/2 lb. dried navy beans (2 cans Great Northern Beans)
1 large onion, chopped
1 stick butter (I usually use a half)
1/4 cup flour (I use 1/2 cup rice flour and 5 Tbsp cornstarch to be gluten free)
3/4 cup chicken broth
2 cups half and half (I use 1 small carton and then the rest 2% milk)
1 tsp. Tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper
2 (4 oz.) cans green chilies
5 boneless, skinless chicken breasts, cooked and chopped
1 1/2 cups grated Monterrey Jack cheese (I use Pepper jack cheese)
1/2 cup sour cream

Prepare beans if using dry. Cook onion in 2 Tbsp butter until softened. In large kettle melt rest of butter over medium heat and whisk in flour (or gluten free flour mix). Cook roux whisking for 3 minutes. Stir in onion and gradually add broth and half and half/milk, whisking constantly (if I have extra broth in the container I usually just add it). Bring mixture to a boil and simmer, stirring occasionally for 5 minutes. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese (just a side--when you add the cheese add it slowly and have the chili turned down to low so it doesn't get curdly). Cook on low, stirring occasionally for 20 minutes. Stir in sour cream and serve with some extra cheese.
Serve with fresh bread and a salad!

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