Monday, January 17, 2011

White Chili

1 large onion, chopped
1 stick butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half n' half
1 1/2 tsp chill powder
1 tsp cumin
1/2 tsp salt
1/2 tsp white pepper
2 cans navy beans (or any other white bean, i.e. great northern beans)
two 4-oz cans chopped green chilies, drained
5 boneless skinless breast halves, cooked and chopped ~2lbs
1 1/2 cup pepper jack cheese (about 6 oz) (the original recipe calls for Monterrey Jack, but I think pepper jack gives it an extra kick)
1/2 cup sour cream

In a skillet cook onion in 2 tbsp butter over moderate heat until softened.
In a 6- to 8-quart heavy kettle melt remaining 6 tbsps 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 chili powder, cumin, salt, pepper. Add beans, chilies, chicken, and cheese and cook mixture over moderately low heat, stirring, 20 minutes. Stir in sour cream.
Serves 4 to 6
Can also cook in slow cooker on low 7-8 hours.

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