Amy Neiman's White Chicken Chili

Community Recipe from

Ingredients

  • Soup

Preparation

  1. INGREDIENTS:
  2. 16 oz or so of canned white beans
  3. 2 large onions, chopped
  4. 1 stick unsalted butter
  5. 1/4 c all-purpose flour
  6. 3/4 c chicken broth
  7. 2 cups half and half
  8. 1 tsp Tabasco
  9. 1 1/2 teaspoons chili powder
  10. 1 tsp ground cumin (I usually put in more)
  11. 1/2 teaspoon salt (I usually put in more)
  12. 1/2 teaspoon pepper (I put in more)
  13. two 4-oz cans whole mild green chilies, drained and chopped
  14. 5 boneless, skinless chiken breasts (about 2 pounds)
  15. some extra butter and oil to cook them in
  16. 1 1/2 c grated Monterey Jack
  17. 1/2 c sour cream

  18. INSTRUCTIONS:

  19. 1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

  20. 2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

  21. 3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

  22. 4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

  23. 5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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