It was 88 degrees on Halloween. John said he feels like we’re faking the holidays around here because it feels like summer year round. I love the heat but I miss making the warm comfort food on cold winter days. So screw it…I’m making it anyway. This recipe was given to me a couple of years ago by my friend Tricia who’s basically good at everything she does, especially cooking. My mom makes this recipe all the time back home and just made it for her annual Halloween party. Always a hit!
Don’t try counting calories on this one…
As Paula Deen says, “I’m not your nurse, I’m your cook!”
|White Chicken Chili|| |
- 1 large onion, chopped
- 1 clove of garlic, minced
- ½ cup flour
- 1 cup butter
- 4 cups half and half
- 1½ cups of chicken broth
- 4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
- 2-3 (4 oz) cans chopped green chilies
- 4 boneless skinless chicken breasts cooked and sliced into small pieces
- 2 cups grated Monterrey Jack cheese
- 1-2 teaspoons Tabasco sauce
- 1-2 teaspoons of chili powder (depending how spicy you want it)
- 1 teaspoon cumin
- 1 cup sour cream (optional)
- Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the ½ cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
- Add the half and half and chicken broth. Simmer 3 minutes or until thick.
- Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
- Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.