Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Total time: P1H
Yield: 12
Cuisine: Fusion
Ingredients: navy beans; onions; butter; flour; chicken broth; light cream (half&half); red hot pepper sauce; chili powder; cumin; salt; white pepper; green chili peppers; chicken breasts; monterey jack cheese; sour cream

Submitted by ldaberg

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

POUND NAVY BEANS
dried

ONIONS
chopped *

STICK BUTTER

CUP ALL-PURPOSE FLOUR

CUPS CHICKEN BROTH

CUPS LIGHT CREAM (HALF&HALF)

TEASPOON RED HOT PEPPER SAUCE

1 ½

TEASPOON CHILI POWDER

TEASPOON CUMIN
ground

TEASPOON SALT

TEASPOON WHITE PEPPER

OUNCES GREEN CHILI PEPPERS
2-4 oz cans, mild, whole, drained, chopped

CHICKEN BREASTS
boneless, skinless, cut in 1/2 inch pieces *

1 ½

CUP MONTEREY JACK CHEESE
grated

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.