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For something warm and creamy on a very cold day – White Chicken Chili sure hits the spot. This recipe is not for the faint of heart. But a ‘little’ butter never hurts! I make this recipe in a cast iron dutch oven, and the sight of it bubbling away on the stove always brings a smile to the hub. It was his idea to serve it with some home-made tortilla chips (to come in a later post!) and my idea to sprinkle on some cilantro. Both additions, though optional, definitely add something special to this chili.
White Chicken Chili 15 min prep, 30 min cook
1 (15oz) can navy beans, drained and rinsed
1 large onion, chopped
1 tbsp garlic, minced
6 tbsp butter
¼ cup flour
1 ¾ cup chicken broth
2 cups half-and-half
Couple shakes Tabasco sauce
3 tsp chili powder
2 tsp cumin
Salt and pepper to taste
2 (4oz) cans green chilies, drained
1 (12oz) can corn niblets, drained
2 chicken breasts, grilled and diced
2 cups shredded Monterey jack/Colby cheese
½ cup sour cream + more to garnish
Fresh cilantro to garnish
Homemade tortilla chips to garnish
In a large heavy-bottomed skillet, sauté onion and garlic in butter until softened (about 4 minutes). Add flour and whisk for 3 minutes over medium heat. Carefully whisk in half and half, whisking constantly, and bring to a simmer. Simmer 5 minutes. Stir in chicken stock, Tabasco, chili powder, cumin, salt and pepper. Add in beans, chilies, corn, chicken and cheese. Cook over medium-low heat for 20 minutes.
Remove from heat and stir in sour cream. Serve in bowls garnished with a dollop of sour cream, sprinkle with cilantro leaves and add tortilla chips.
Serves 6-8