Mexican White Chili With Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired. You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also. Ingredients:
1 (19 ounce) can navy beans, drained and rinsed (can use more) |
1 large onion, chopped |
1 tablespoon minced fresh garlic (optional and to taste) |
9 tablespoons butter, divided |
1/4 cup flour |
3/4 cup chicken broth |
2 cups half-and-half cream (or full-fat milk) |
tabasco sauce |
3 teaspoons chili powder |
2 teaspoons cumin |
salt and pepper |
2 (4 ounce) cans green chilies, drained and chopped |
1 (12 ounce) can canned corn niblets, well drained |
1 whole chicken, cooked (meat removed and chopped) |
1 1/2-2 cups monterey jack cheese, grated |
1/2 cup sour cream (more to garnish) |
salsa (optional) |
Directions:
1. In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
2. To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
3. Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
4. Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
5. Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
6. Remove from heat and stir in the sour cream.
7. Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.
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