Mexican White Chili With Chicken

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
  • To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
  • Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
  • Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
  • Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
  • Remove from heat and stir in the sour cream.
  • Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.
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