Recipe: White Chicken Chili - Cincinnati News, FOX19-WXIX TV

Recipe: White Chicken Chili

FOX19 -

Chef Renée Schuler of Eat Well says this is a great make-ahead dish for easy entertaining. Serve with some or all of the following toppings:
shredded Cheddar or Monterey Jack cheese, diced tomatoes, pickled jalapenos, bottled hot sauce, chopped cilantro and green onions. Round out the meal with tortilla chips and salsa, a green salad and dessert.
What you'll need:
1 15 ounce can cannellini beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 onion, chopped
1 stick butter
¼ cup flour, all purpose
1 cup chicken broth or stock
1 cup half and half
1 teaspoon chili powder
½ teaspoon ground cumin
2 4oz cans green chilies, chopped
24 ounces diced or pulled cooked chicken (about 3 cups)
½ cup sour cream
Yield: serves 4-6
1. In heavy bottomed soup pot sauté onions in butter over medium heat.
2. Once soft reduce heat to low and sprinkle flour over sautéed onions, stir to combine.
3. Cook flour in onions, stirring constantly, for about 3 minutes.
4. Remove pot from heat, gradually add chicken broth and half & half whisking constantly.
5. Bring mixture to a simmer, let cook for 7 minutes while stirring occasionally.
6. Stir in chili powder, cumin, and season with salt and pepper, (if using canned broth, be sparse with
salt until closer to the end of cooking time)
7. Add beans, chilies, and chicken. Stir together carefully so as not to break up the beans, and
simmer for 20 minutes over low heat. Do not let chili boil.
8. Stir in sour cream, adjust seasoning with additional salt, pepper or hot sauce to taste

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