This soup is SOUPer Douper! I feel like every white chicken chili out there is pretty watery, not this one...no sir! It is so creamy and delicious!! It came from my cousin Michelle.
*Use whatever white beans you have, and you don't have to include black beans*
1 can great northern beans
1 can cannelini beans
1 can black beans
1 large onion
6 Tb butter
1/4 c flour
3/4 c chicken broth
2 cups half & half
1 tsp tabasco
1 1/2 tsp chili powder
1 tsp ground cumin(I usually put more in)
1/2 tsp salt ( I usually put more in)
1/2 tsp pepper (I usually put more in)
2 4 oz cans chopped green chilis
2-3 chicken breasts
1 1/2 c grated monterey jack
1/2 c sour cream
Instructions:
1.Heat a large skillet over med high heat and add oil or better( I use evoo). Add chicken breast and season with s&p and chili powder. Resist the urge to turn them over. Leave them for about 5 minutes or until nicely browned, then flip them. Once they are cooked, remove and let cool then shred them with your fingers and set aside.
2.While waiting for the chicken to cool, cook the onion in the same pan
(add adt'l oil or butter if needed.)
3.In a large pot, melt the 6Tbs of butter over med low heat and whiskin flour. Cook the roux, whisking constantly, for three mins. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 min or until thickened (It will be obviously thick). Stir in tabasco, chili powder, cumin, s&p. Add beans, chiles, chicken and cheese, and cook over med low heat, stirring occasionally for 20 minutes. Add sour cream and serve!
5.It's great as is or top with cilantro, cheese, tomatoes, etc.
*Use whatever white beans you have, and you don't have to include black beans*
1 can great northern beans
1 can cannelini beans
1 can black beans
1 large onion
6 Tb butter
1/4 c flour
3/4 c chicken broth
2 cups half & half
1 tsp tabasco
1 1/2 tsp chili powder
1 tsp ground cumin(I usually put more in)
1/2 tsp salt ( I usually put more in)
1/2 tsp pepper (I usually put more in)
2 4 oz cans chopped green chilis
2-3 chicken breasts
1 1/2 c grated monterey jack
1/2 c sour cream
Instructions:
1.Heat a large skillet over med high heat and add oil or better( I use evoo). Add chicken breast and season with s&p and chili powder. Resist the urge to turn them over. Leave them for about 5 minutes or until nicely browned, then flip them. Once they are cooked, remove and let cool then shred them with your fingers and set aside.
2.While waiting for the chicken to cool, cook the onion in the same pan
(add adt'l oil or butter if needed.)
3.In a large pot, melt the 6Tbs of butter over med low heat and whiskin flour. Cook the roux, whisking constantly, for three mins. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 min or until thickened (It will be obviously thick). Stir in tabasco, chili powder, cumin, s&p. Add beans, chiles, chicken and cheese, and cook over med low heat, stirring occasionally for 20 minutes. Add sour cream and serve!
5.It's great as is or top with cilantro, cheese, tomatoes, etc.
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