Ingredients

How to make it

  • 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.

Reviews & Comments 3

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  • judypaul 4 years ago
    The amount of flour to make the roux is missing in the ingredient list. Could you please provide?
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  • jlv1023 5 years ago
    love white chili thanks for the post

    Love your kitty, crazy like mine, it looks like?

    Janet
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  • jlv1023 5 years ago
    love white chili thanks for the post

    Love your kitty, crazy like mine, it looks like?

    Janet
    Was this review helpful? Yes Flag

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