Recipe

White Chicken Chili Recipe

Add Step-by-Step Photos	Kremshaw / All my dishes 1 year, 8 months ago A basic White Chicken Chili recipe with a few additions and alterations to suit my taste. Prep:15m Cook:120m Servings:8	Kremshaw
	chicken cheap chili easy

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Ingredients

2 Lbs. Chicken Breast

16 Oz. White Beans

2 Large Onions (Medium Dice)

8 Oz. Green Chili Peppers (Chopped)

1 Cup Fresh Cilantro

3/4 Cup Chicken Stock

1 Tsp. Tabasco Sauce

2 Cups Half&Half

1/2 Cup Sour Cream

1 Stick Butter (Unsalted)

1 Tsp. Cumin seeds (roasted and ground)

1 1/2 Tsp. Chili Powder

1 Tsp. Salt

1 Tsp. Pepper

1 1/2 Cups Monterey Jack Cheese (Grated)

Butter and/or Olive Oil for cooking

Directions

Heat a dutch oven or large skillet over moderately high heat and add a little butter and oil. Meanwhile coat your chicken with salt , pepper and chili powder. Throw them in the skillet resisting the urge to turn them over. Leave them for five minutes per side or until they are done.

Remove the chicken from the pan and allow it to cool. When cool, shred with a fork, or just pull it to a shred with your fingers.

Drop the onions in the skillet with 2 Tbs. of the stick of butter, and scrape the bottom of the skillet with a metal spatula, pulling the delicious juices up into the butter. Cook the onions until soft and translucent.

Remove the onions with a slotted spoon and add the remaining 6 Tbs. of butter to the pot at low/medium heat. Whisk in the flour, creating a roux. Continue to whisk for about 3 minutes and add the onions, broth, and half & half. Bring to a boil and simmer until the mixture starts to thicken.

Stir in the Tabasco, chili powder, cumin, salt, and pepper.

Add the beans, chilis, chicken and cheese. Cook for about 20 minutes stirring occaisionaly.

Add the sour cream, and finally the cilantro.

Serve.

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