White Chicken Chili
Ingredients
1 whole rotisserie chicken or Slow Cooker Chicken
8 tablespoons butter
2 large onions, chopped
1⁄4 cup all purpose flour
3⁄4 cup chicken broth
2 cups half and half
1 teaspoon hot sauce, such as Sriracha
1 1⁄2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt
1⁄2 teaspoon pepper
1 (16 ounce) can white beans, such as great northern or cannellini, drained and rinsed well
2 (4 ounces each) cans chopped mild green chilies, drained
1 1⁄2 cup Monterey Jack cheese, shredded
1 cup milk
1⁄2 cup sour cream
Instructions
1. Remove all skin and bones from chicken. Shred or chop the meat. (I cooked my chicken in the slow cooker with rotisserie spices.)
2. Melt butter over medium heat in large pan or Dutch oven. Cook until onion softens. Stir in flour and cook, stirring often, 3 minutes.
3. Slowly add broth and half and half, stirring constantly. Increase heat to high and bring to boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.
4. Add hot sauce, chili powder, cumin, salt, pepper, beans, chilies, cheese, milk, and chicken. Continue cooking over low heat 20 minutes, stirring occasionally.
5. Add sour cream and stir well before serving.
Comments
This recipe is from Never Enough Thyme. I served it over rice and it’s a big bowl of warm, delicious, comfort. Art is a hard sell on things that deviate from their names, so I might need to call this something other than “chili” in the future. (Chili has a very specific definition in Art’s world and it doesn’t include “white” and “chicken.”) That said, we all enjoyed this – Lance and me especially. The chicken worked very well with the cannellini beans and I was very happy with the results. I’m sad that I didn’t get to eat that many leftovers because we’ve had so many other things in the fridge to eat as well!
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