White Chicken Chili

White Chicken Chili

White Chicken Chili


1 large onion, chopped

1 clove of garlic, minced

1/2 cup flour

1 cup butter

4 cups half and half

1 1/2 cups of chicken broth

4 cans white beans, drained and rinsed

2-3 (4 oz) cans chopped green chilies

4 boneless skinless chicken breasts cooked and sliced into small pieces

2 cups grated Monterrey Jack cheese

1-2 teaspoons Tabasco sauce

1 teaspoon of chili powder

1 teaspoon cumin

1 cup sour cream


Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream.

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