Monday, February 8, 2010

White Chicken Chili

This is my favorite soup recipe, it's so simple yet delicious. Thanks Heather for the recipe!

1 lg. onion
1 stick unsalted butter
¼ c. whole wheat flour
¾ c. organic chicken broth
2 c. milk
1 1/2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/2 t. white pepper (I use black)
2 cans Great Northern Beans (about 1 cup dried beans cooked)
2 cans green chilies
3-4 boneless chicken breasts, cooked and cubed
1 1/2 c. Monterey jack cheese
1/2 c. sour cream

In skillet cook onion in 2 T. butter until softened. In 6-8 qt. stock pan, melt remaining butter over med-low heat and whisk in flour. Whisk constantly until blended and smooth. Stir in onion and add broth and milk, stirring constantly. Bring mixture to a boil and simmer until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, green chilies, chicken and cheese. Cook over low heat, stirring occasionally for about 20 minutes. Stir in sour cream. Serves 4-6

*Recipe from Heather McVay
Notes: I only use one can of green chilies, chicken bullion instead of broth, one chicken breast marinated in zesty italian dressing and broiled in the oven, omit tabasco and black pepper instead of white. Print Friendly and PDF
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