White Chicken Chili

1. 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. 2

   Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. 3

   While waiting for chicken to cool, cook the onion in the same pan with t 2 tablespoons of butter until softened.

4. 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.

* Per serving · 4 servings · Values may vary.