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| White Chicken Chili |
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| Category: Soups |
Kitchen of: Shirley Wenning |
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| Ingredients: |
| 24 | oz | Northern Beans (NOT drained) |
| 1/4 | cups | Flour |
| 3/4 | cups | Chicken Broth |
| 1 | tsp | Tabasco |
| 1 | tsp | Cumin |
| 1/2 | tsp | Salt |
| 6 | | Boneless Chicken Breasts, cooked and cubed |
| 1 1/2 | cups | Monterey Jack Cheese, grated |
| 1/2 | cups | Sour Cream |
| 1/2 | cups | Butter |
| 1 | | Onion, chopped |
| 2 | cups | Half & Half |
| 1 1/2 | tsp | Chili Powder |
| 1/2 | tsp | Pepper |
| 8 | oz | Green Chilies, drained (2 -4oz cans) |
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| Instructions: |
| 1. | In kettle, cook onion in tbsp of butter over moderate heat. |
| 2. | Melt remaining butter over low heat and whisk in flour. |
| 3. | Gradually add broth and half & half, whisking constantly. |
| 4. | Bring mixture to boil and simmer, stirring occasionally, for 5 min or until thickened. |
| 5. | Stir in Tabasco and spices. |
| 6. | Add beans, chilies, chicken and cheese. |
| 7. | Cook over low heat, stirring occasionally for 20 min. |
| 8. | Stir in sour cream. |
| 9. | Serve. |
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| Recipe submitted 8/14/2005 |
