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.
light cream (half&half)
red hot pepper sauce
green chili peppers
2-4 oz cans, mild, whole, drained, chopped
boneless, skinless, cut in 1/2 inch pieces
monterey jack cheese
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.