White Chicken Chili Recipe

Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried navy beans, picked over; 1 large onion, chopped; 1 stick (1/2 cup) unsalted butter; 1/4 cup all-purpose flour; 3/4 cup chicken broth; 2 cups half-and-half; 1 teaspoon Tabasco, or to taste; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt, or to taste; 1/2 teaspoon white pepper, or to taste; two 4-ounce cans whole mild green chilies, drained and chopped; 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces; 1 1/2 cups grated Monterey Jack (about 6 ounces); 1/2 cup sour cream; Garnish: fresh coriander sprigs; Accompaniment: tomato salsa

Servings: persons

1/2 pound dried navy beans, picked over
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream
Garnish: fresh coriander sprigs
Accompaniment: tomato salsa

1
In a large kettle soak beans in cold water to cover by 2 inches overnight.
2
Drain beans in a colander and return to kettle with cold water to cover by 2 inches.
3
Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
4
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
5
In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour.
6
Cook roux, whisking constantly, 3 minutes.
7
Stir in onion and gradually add broth and half-and-half, whisking constantly.
8
Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
9
Stir in Tabasco, chili powder, cumin, salt, and white pepper.
10
Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes.
11
Stir sour cream into chili.
12
Garnish chili with coriander and serve with salsa.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound dried navy beans, picked over, 1 large onion, chopped, 1 stick (1/2 cup) unsalted butter, 1/4 cup all-purpose flour, and more.

Yes, White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Chili

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