Gourmet White Chicken Chili

Submitted by Chef #262501

"This is a wonderful chili recipe sure to please family or guests. I got this recipe from a friend who said this was truely the best white chili she had ever eaten."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 2 (15 ounce) cans cannellini beans
• 1 large onion, chopped
• 1⁄2 cup butter, unsalted
• 1⁄4 cup all-purpose flour
• 3⁄4 cup chicken broth
• 2 cups half-and-half
• 1 teaspoon Tabasco sauce (to taste)
• 1 1⁄2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon salt (to taste)
• 1⁄2 teaspoon white pepper (to taste)
• 4 ounces of whole mild green chilies, drained and chopped
• 5 boneless chicken breasts, cooked and cut into 1/2 inch pieces (about 2 lbs)
• 1 1⁄2 cups monterey jack cheese (about 6 ounces)
• 1⁄2 cup sour cream
• coriander, to garnish chili
• salsa, to serve

directions

1. Drain beans in a colander and rinse well.
2. In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
3. In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and <Monteray Jack cheese and cook mixture over moderately low heat, stirring, 20 minutes. Stir in sour cream into chili.
4. Garnish chili with coriander and serve with salsa.

Reviews

[nupur.jindal]

Great recipe! I made a few modifications though..I added two tablespoons of flour to oil and made a dark roux from it. I also added green pepper, onion, and celery so there was a bit of cajun flair to it. I did not add any cheese and sour cream. Instead, I garnished with chopped tomatoes and a bit of rice. It was a hit :-)

 

[Chuck_Roast]

I make this chili at least once a winter season. It is originally from the 1996 Epicurious magazine. Doubling the spices really perks this up quite a bit. My youngest son used to ask me to make this chili to sell at various high school fund raising events, and it was always a big hit.

 

[Freya]

Thanks for saving me the trouble of posting this. The recipe is exactly the one I use. I found it years ago in either Bon Apetit or Food and Wine magazine. The only thing is that I use 1/2 lb. of white beans and cook them myself. Also, I use more "Ortega" chiles. This is decadent but delicious.

 

[Gracie Blakley]

This recipe was very close to the one I tried at a local cafe for lunch one day. It was the first time I had ever had this type of dish and I loved it so I knew that I had to get the recipe. The creamy consistantcy is what I was looking for. I added a couple things; a can of white corn and I used hot pepper cheese instead of what the recipe called for. I like spicy foods so it was great for me. You gotta try this one if you like your chili creamy. Thanks Chef 262501.