White Chicken Chili

This recipe was served at a Sand Springs Ward Relief Society.  My friend, Cathleen Herbert, brought this and it was delicious!!  So glad she shared the recipe!!

Serves 4-6

INGREDIENTS:
4 boneless, skinless chicken breasts

2 T Oil & 2 T butter (to cook chicken in)

2 large onions, chopped

6 Tablespoons unsalted butter

1/4 cup all-purpose flour

3/4 – 1-1/2 cups chicken broth

2 cups Half & Half

1 teaspoon hot sauce

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon white pepper or regular pepper

3 (15.5 oz) cans white beans, drained & rinsed

2 (4 oz) cans mild green chilies

Optional garnishes:

white cheese (mozzarella)

sour cream

DIRECTIONS:

Cook chicken:  Heat a large skillet over medium high heat.  Put in some butter and oil.  Meanwhile coat the chicken with salt and pepper and maybe some chili powder.  Brown chicken in the skillet for five minutes or until nicely browned then flip and brown the other side until it is no longer pink inside.  Remove chicken from pan.  When chicken is cool enough to handle, shred it with a fork and set aside.

Sauté onions:  While waiting for chicken to cool, cook the onion in the same pan as you did the chicken, with 2 tablespoons of butter until softened.

Make roux:  In a heavy pot, large enough to hold all the ingredients, melt remaining 6 tablespoons butter over moderately low heat and whisk in flour to make a roux.  Cook the roux, whisking constantly, for 1-3 minutes (don’t let it burn).  Stir in the onion and gradually add the 3/4 cup of chicken broth and Half & Half, whisking the whole time.  Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Add remaining ingredients:  Stir in hot sauce, chili powder, cumin, salt and pepper.  Add white beans, chilies, and chicken. Cook over moderately low heat, stirring occasionally for 20 minutes.  Add more chicken broth to make it the thickness you would like. 

You can garnish with a white cheese and a dollop of sour cream.

Serve with Buttermilk cornbread.

Recipe from Cathleen Herbert, Sand Springs Ward.