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.