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Creamy White Chicken Chili


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















½ pound navy beans
1 onions
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
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
½ cup sour cream


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.


* not incl. in nutrient facts

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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?


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