Chili recipes- white chili

White Chicken Chili. Photo by Laurie Skrivan,

Laurie Skrivan

Yield: 8 to 10 servings

1 tablespoon vegetable oil

2 pounds boneless, skinless chicken breasts

1 stick butter, divided

2 large onions, chopped

¼ cup all-purpose flour

¾ cup chicken broth

2 cups half-and-half

1 teaspoon Tabasco sauce

1½ teaspoons chili powder

1 teaspoon cumin

½ teaspoon salt

½ teaspoon pepper

1 (16-ounce) can white beans

2 (4-ounce) cans whole mild green chiles, drained and chopped

1½ cups grated Monterey jack cheese

½ cup sour cream

1. Heat a large skillet over moderately high heat and add oil. Meanwhile, season chicken with salt and pepper. Cook the chicken until brown on one side, about 5 minutes. Turn and cook — turning occasionally to keep from burning — until done, 10 to 15 minutes more, depending on the thickness.

2. Remove chicken to a plate to cool. When cool enough to handle, shred it with your fingers and set aside.

3. Melt 2 tablespoons of the butter over medium heat and cook onions until softened, about 5 minutes.

4. In a heavy pot large enough to hold all the ingredients, melt remaining 6 tablespoons of butter over moderately low heat and whisk in flour. Cook this roux, whisking constantly, for 3 minutes. Stir in the onion and gradually add the broth and half-and-half, whisking all the time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chiles, chicken and cheese; cook over moderately low heat, stirring occasionally, for 20 minutes. Add sour cream. Serve immediately or refrigerate overnight for better flavor.

Per serving (based on 10): 407 calories; 26g fat; 14g saturated fat; 115mg cholesterol; 28g protein; 17g carbohydrate; 2g sugar; 3g fiber; 586mg sodium; 233mg calcium.

Recipe adapted by Karen Celia Fox from The Kitchen for Exploring Foods caterers in Pasadena, Calif.


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