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 tablespoon butter, more if needed; 1 tablespoon olive oil, more if needed; 5 boneless, skinless chicken breasts (about 2 pounds); 1/2 teaspoon salt or to taste; 1/2 teaspoon pepper or to taste; 2 large onions, chopped; 8 tablespoons unsalted butter, divided use; 1/4 cup all-purpose flour; 3/4 cup chicken broth; 2 cups half and half; 1 teaspoon Tabasco; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin or to taste; One 15-to 16-ounce can of white beans; Two 4-ounce cans whole mild green chilies, drained and chopped; 1 1/2 cups grated Monterey Jack; 1/2 cup sour cream

Servings: persons

1 tablespoon butter, more if needed
1 tablespoon olive oil, more if needed
5 boneless, skinless chicken breasts (about 2 pounds)
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 large onions, chopped
8 tablespoons unsalted butter, divided use
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half and half
1 teaspoon Tabasco
1 1/2 teaspoons chili powder
1 teaspoon ground cumin or to taste
One 15-to 16-ounce can of white beans
Two 4-ounce cans whole mild green chilies, drained and chopped
1 1/2 cups grated Monterey Jack
1/2 cup sour cream

1
Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile, coat the chicken with salt and pepper and maybe some chili powder. Place chicken breasts in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Brown the other side, then flip them every few minutes until they are cooked through and no pink remains.
2
Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3
While waiting for chicken to cool, cook the onion in the same pan with t 2 tablespoons of butter until softened.
4
In a heavy pot large enough to hold all the ingredients, melt remaining 6 tablespoons of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. 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 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally, for 20 minutes. Add sour cream. May be served immediately or the next day.

806

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 tablespoon butter, more if needed, 1 tablespoon olive oil, more if needed, 5 boneless, skinless chicken breasts (about 2 pounds), 1/2 teaspoon salt or to taste, 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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