Thursday, February 1, 2007

White Chicken Chili

White Chicken Chili

(I talked about this recipe here)

28 ounces white beans (such as navy or Great Northern), rinsed and drained
1 large onion, chopped
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup half-and-half
1 cup milk
1 teaspoon hot pepper sauce (or to taste)
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon white pepper
4 ounces canned green chili peppers, drained and chopped
2 pounds cooked chicken breast, chopped or shredded
4 ounces Monterey Jack cheese, grated
1 1/2 cups corn kernels

In a skillet, cook onions over moderate heat until softened.
In a large pot, melt butter over low heat and whisk in flour. Cook roux, whisking constantly, for 3 minutes.
Stir in onions and gradually add broth, half-and-half, and milk, whisking constantly.
Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in pepper sauce, chili powder, cumin, salt, and white pepper.
Add beans, chilies, chicken, cheese, and corn and cook chili over moderately low heat, stirring occasionally, 20 minutes.
Top with sour cream, additional cheese, or other toppings as desired.

makes 9 1-cup servings
adapted from: Gourmet
HUs: 6

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