White Chicken Chili

In honor of the last cold snap of spring (hopefully) I'm making White Chicken Chili for supper tonight. And I'm posting it this morning so you will have enough time to run to the store just in case you wanted to make White Chicken Chili for supper tonight!

This is actually my sister's recipe and I have no idea where she got it. But it is wonderfully delicious!

Here are the ingredients.

The first thing is to brown and cut up the chicken into bite size pieces. I like to cook the chicken in my non-stick skillet with just a little bit of canola oil to brown it up a bit.

Set the chicken aside. In the same skillet, melt 2 tablespoons of Smart Balance or butter and saute the chopped onion.

Melt the remaining 6 tablespoons of Smart Balance (or butter) over moderately low heat in a 6 - 8 quart heavy pot.

Then whisk in 1/4 cup of all-purpose flour. If you like your chili thicker, you can add 1/2 cup. Cook the roux, whisking constantly for 3 minutes.

Stir in the onion and gradually add 3/4 cup chicken broth and 2 cups half-and-half, whisking constantly.

Bring the mixture to a boil and simmer, stirring occasionally, for 5 minutes. Stir in 1 tsp of Green Tabasco sauce, 1 1/2 tsp of chili powder, 1 tsp ground cumin, 1/2 tsp salt and 1/2 tsp of pepper.

Add 3 cans of White Northern Beans, 2 (4 oz) cans of mild green chilies - chopped and drained, and the chicken. Add 1 1/2 cups of grated Monterey Jack Cheese (6 oz) or a blend of Mexican Cheese and cook mixture over moderately low heat, stirring, for 20 minutes.
The last thing is to stir in 1/2 cup of sour cream. I use the Light Sour Cream but whatever you do, PLEASE do not use the Fat Free sour cream. It's just not worth it. Trust me.

I serve it with Frito's. This is one of our favorites when it is cold outside. Enjoy!

White Chicken Chili

3 cans of White Northern Beans
1 large onion, chopped
1 stick of butter or 1/2 cup of Smart Balance
1/4 cup all-purpose flour (you will need more if you want to make it thick)
3/4 cup chicken broth
2 cups half-and-half
1 tsp Tabasco sauce
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 (4 oz) cans mild green chilies - chopped and drained
5 boneless skinless chicken breasts (about 2 lbs) cooked, fat cut off and cut into bite size pieces
1 1/2 cups grated Monterey Jack Cheese (6 oz)
1/2 cup sour cream

Brown and cut up chicken. In a skillet saute chopped onion in 2 Tablespoons Smart Balance (or butter) until softened.

In a 6 - 8 quart heavy pot, melt remaining 6 Tablespoons butter over moderately low heat and whisk in flour. Cook, whisking constantly, for 3 minutes. Stir in onion and gradually add broth and half-and -half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally for 5 minutes. Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and Monterey Jack cheese and cook over moderately low heat, stirring, for 20 minutes. Stir sour cream into chili.

Serves 4 - 6 people. I double it if we have company or if I am taking a meal to someone.