Creamy White Chicken Chili
109
Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.
Ingredients
| ½ | pound |
navy beans
dried |
|
| 1 |
onions
chopped |
* | |
| 1 | stick |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cups |
chicken broth
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 8 | ounces |
green chili peppers
2-4 oz cans, mild, whole, drained, chopped |
|
| 5 |
chicken breasts
boneless, skinless, cut in 1/2 inch pieces |
* | |
| 1 ½ | cup |
monterey jack cheese
grated |
|
| ½ | cup |
sour cream
|
Directions
Soak beans in cold water overnight. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain.
Sauté onions in 4 tablespoons of butter until soft.
In a separate heavy pan, melt remaining butter and whisk in flour. Cook whisking constantly, for 3 minutes, without browning. Stir in cooked onion and gradually add broth and half and half, whisking constantly. Bring to a boil and simmer 5 minutes.
Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, cheese, and simmer, stirring for 20 minutes. Stir sour cream into chili before serving.
Nutrition Facts
Serving Size 122g (4.3 oz)Amount per Serving
Calories 29562% of calories from fat
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
61%
Trans Fat
0g
Cholesterol 83mg
28%
Sodium 431mg
18%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
6%
Sugars g
Protein
37g
Vitamin A 13%
•
Vitamin C 9%
Calcium 18%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
