Delicious White Chicken Chili

This white chili recipe was given to me by a neighbor and is the best one I have found. When making it, I use lowfat sour cream, lowfat or fat free half & half.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 (48 ounce) jar great northern beans
• 5  chicken breasts, cooked and shredded
• 2 (4 ounce) cans green chilies, chopped
• 3⁄4 cup chicken broth
• 1  small onion, chopped
• 1⁄2 cup olive oil
• 1⁄4 cup flour
• 1  teaspoon cumin
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon Tabasco sauce
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon white pepper
• 1⁄2 cup sour cream or 1⁄2 cup low-fat sour cream
• 2  cups half-and-half or 2  cups  fat-free half-and-half

Directions

1. Cook onion in 2 Tbsp of the olive oil until soft and set aside.
2. In a dutch oven, add remaining olive oil on low and add flour, stirring continuously to make a roux.
3. Stir in onion, then gradually add broth, and half and half, whisking constantly.
4. Bring mixture to a boil, then simmer.
5. Stir in tabasco, chili powder, cumin, salt, and white pepper, beans, chicken, and chilies, simmer for approximately 30 minutes, stirring occasionally.
6. Add sour cream, and half and half and simmer for another 15 minutes.
7. Serve with tortilla chips, salsa, shredded Monterey Jack cheese, and sour cream.