Mexican White Chili With Chicken

1. 1

   In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).

2. 2

   To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.

3. 3

   Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).

4. 4

   Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.

5. 5

   Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.

6. 6

   Remove from heat and stir in the sour cream.

7. 7

   Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

No nutritional information available.

No additional tips available.