This White Chicken Chili is delicious and a great way to use up leftover chicken. We are using cooked chicken from the freezer, but when I buy a rotisserie chicken, I make broth from the carcass (just simmer overnight with water in a crockpot) and use the broth and leftover chicken in soups like this.
Sauté onion in 2 Tbsp of butter until softened.
In a large pot, melt remaining 6 Tbsp of butter over moderately low heat.
Whisk in the flour. The flour and butter mixture is called a roux, which is the base for a white sauce.
Cook the roux, whisking constantly, for three minutes.
Heat the roux until it is bubbly and continue to cook over medium heat, stirring constantly, for about a minute.
Stir in the onion; gradually add the broth, milk and whipping cream, whisking the whole time. Bring mixture to a boil; simmer, stirring occasionally until thickened.
Stir in Tabasco, chili powder, cumin, salt and pepper.
Add beans, green chilies, chicken and cheese; cook over moderately low heat, stirring occasionally for 20 minutes.
Add sour cream immediately before serving.
The chili can be served with cilantro, jalapenos, tomatoes, etc. as garnishes. Sadly, we didn’t have any of these to pretty up the picture, but it was just as delicious without!
Creamy White Chicken Chili
Ingredients
- 15 oz. can Great Northern beans, drained
- 1 large onion, chopped
- 1/2 cup unsalted butter, divided
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 1-1/2 cups milk
- 1/2 cup whipping cream
- Tabasco sauce to taste, I only used a dash
- 1/2 Tsp chili powder, or more if you prefer
- 1 Tsp ground cumin
- 1/2 Tsp pepper
- 1/2 cup green chilies, diced
- 1 1/2 lbs. chicken, cooked and chopped (from freezer)
- 1 1/2 cups Monterey Jack cheese, grated
- 1/4 cup sour cream
Instructions
- Sauté onion in 2 Tbsp of butter until softened.
- In a large pot, melt remaining 6 Tbsp of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes.
- Stir in the onion; gradually add the broth, milk and whipping cream, whisking the whole time. Bring mixture to a boil; simmer, stirring occasionally until thickened.
- Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, green chilies, chicken and cheese; cook over moderately low heat, stirring occasionally for 20 minutes.
- Add sour cream immediately before serving. Optional: can be served with cilantro, cheese, jalapenos, tomatoes, etc. as garnishes.
Nutrition
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Chelsea
Sounds rich! Making this during the week sometime!