White Chicken Chili
I've been making this White Chicken Chili for years. It's creamy and full of flavor. A tried and true favorite.
Ingredients
- 1 large onion, chopped
- 1 clove of garlic, minced
- 1/2 cup flour
- 1 cup butter
- 4 cups half and half
- 1 1/2 cups of chicken broth
- 4 cans white beans, navy, great northern, or garbanzo, drained and rinsed
- 2-3 4 oz cans chopped green chilies
- 4 boneless skinless chicken breasts cooked and sliced into small pieces
- 2 cups grated Monterrey Jack cheese
- 1-2 teaspoons Tabasco sauce
- 1-2 teaspoons of chili powder, depending how spicy you want it
- 1 teaspoon cumin
- 1 cup sour cream, optional
Instructions
- Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
- Add the half and half and chicken broth. Simmer 3 minutes or until thick.
- Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
- Cook 60 minutes in the slow cooker (or longer if needed). Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.
Notes
Source: Tricia Thomas