A delicious alternative to traditional red chili, my White Chicken Chili features chicken, white beans, and green chilies. It's pure comfort food!
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 12servings
Ingredients
1rotisserie chickenskin and bones removed
½cupbutterdivided
2large yellow onionschopped
¼cupall-purpose flour
¾cupchicken broth
2cupshalf and half
1teaspoonTabasco
1 ½teaspoonschili powder
1teaspoonground cumin
2teaspoonssalt
½teaspoonground black pepper
16ouncescanned white beans(great northern beans or cannellini beans) drained
8ouncescanned chopped mild green chilies((recommend: Hatch green chilies)) drained
6ouncesgrated Monterey Jack cheese
1cupmilk
½cupsour cream
Instructions
Remove all the skin and bones from the cooked rotisserie chicken and discard. Shred or chop the meat and set aside.
In a large pot or Dutch oven, cook the onion over medium-high heat in 2 tablespoons of butter until softened. Remove from the pot and set aside.
In the same pot, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour.
Cook, whisking constantly, for about three minutes.
Stir in the onion.
Gradually add the broth then the half and half, whisking constantly until well blended.
Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, for 5 minutes, or until thickened. (It will be nicely and obviously thick.)
Stir in Tabasco, chili powder, cumin, salt, and pepper.
Add beans, chilies, chicken, cheese, and milk.
Cook over moderately low heat, stirring occasionally for 20 minutes.
Add sour cream.
May be served immediately but is even better served the next day.
To serve - ladle the chili into bowls and top with the usual chili garnishes--cilantro, cheese, lime wedges, jalapenos, etc.
Notes
To make ahead, allow the chili to cool and store it covered in the refrigerator overnight. It's even better the second day!
Offer a choice of chili toppings such as sliced avocado, chopped green onion, fresh cilantro, extra cheese, and jalapenos. And either crackers, tortillas, or cornbread are great accompaniments.
Leftovers may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure that the chili has cooled completely before storing it.