White Chicken Chili
In a medium pot, soak the beans overnight in enough cold water to cover the beans by 2 inches. Drain the beans in a colander and return to the pot with fresh cold water, covering the beans by 2 inches. Cook the beans at a bare simmer on very low heat until tender, about an hour, and drain in a colander.
Recipe courtesy of Killer Chili by Stephanie Anderson; photography courtesy of Peggy Dark, Kitchen for Exploring Foods
Ingredients
| 1 cup dried navy beans, picked over and rinsed | 8 tablespoons (1 stick) unsalted butter | |
| 1 large onion, chopped | 1/4 cup all-purpose flour | |
| 3/4 cup chicken broth | 2 cups half-and-half | |
| 1 teaspoon Tabasco sauce, or to taste | 1 1/2 teaspoons chili powder | |
| 1 teaspoon ground cumin | 1/2 teaspoon salt, or to taste | |
| 1/2 teaspoon freshly ground white pepper, or to taste | 2 4-ounce cans peeled whole green chiles, drained and chopped | |
| 5 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces | 1 1/2 cups shredded Monterey jack cheese | |
| 1/2 cup sour cream | Fresh cilantro and salsa for garnish |
directions
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1
In a medium skillet, melt 2 tablespoons of the butter over medium heat and cook the onion until softened. In a large, heavy pot, melt the remaining 6 tablespoons butter over medium-low heat and whisk in the flour to make a roux. Cook the roux, whisking constantly, for 3 minutes.
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2
Stir in the onion and gradually add the broth and half-and-half, whisking constantly. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 5 minutes or until thickened.
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3
Stir in the Tabasco, chili powder, cumin, salt and white pepper. Add the beans, chiles, chicken, and cheese. Increase the heat to medium-low and cook, stirring frequently, for 20 minutes. Stir in the sour cream. Garnish with the cilantro and salsa.
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