It seems that in the past month, at least two people are sick at any given time in our house. That's a lot of germs, folks. That's a lot of demands for comfort food, also. To be frank, I'm a little tired of chicken soup, so I've been trying to develop a taste for other comfort foods in my family. This recipe is a sure winner. Everyone loves it, and it's easy to make.
White Chicken Chili
2-3 cups cooked chicken, cubed or shredded (if we've got leftover chicken from a roast, I use that, otherwise I boil 2 boneless breasts and shred it after cooking)
1 bag of great northern beans, soaked and cooked(or 2 big cans of northern beans or other white bean)
1 onion, chopped
1 stick, plus 2 tablespoons butter
1/2 cup flour
1 cups milk or half and half
2 cups chicken stock (or 1 can chicken broth)
1 small can green chilies
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
salt & pepper (to taste)
Condiments: sour cream, monterey jack or sharp cheddar, avocado, tomatoes, cilantro or whatever else you fancy
1. Melt 2 tablespoons butter in a large pot (I use this cast iron dutch oven) over medium-high heat.
2. Add onions, stirring several times to coat with the butter. Allow the onion to cook down until golden, about 10 minutes.
3. Remove onions to a separate plate, and add remaining stick of butter to pot.
4. Once butter is melted, slowly add in flour while constantly whisking (this is making a roux)
5. very slowly whisk in the milk/half and half until the mixture is thick and well blended, then very slowly whisk in the stock
6. add in the onions, chicken, green chilies and spices
7. reduce the heat to med-low and let simmer for 20-30 minutes (or reduce to low and let it simmer for an hour or so)
Serve with condiments and enjoy!
