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Chicken and White Bean Chili

Fast and delicious comfort food

Chicken and White Bean Chili

Print Grocery List Print Recipe
Serves: 6 Total Time: 80 minutes

Ingredients

  • 1/2 cup sour cream
  • 2 - 15oz. white kidney beans
  • 4 fresh Anaheim chilies
  • 1/8 cup (1/2 stick) butter
  • 1 large onion, chopped
  • 1/4 cup all purpose flour
  • 2 cups low-salt chicken broth
  • 1 1/2 cups half and half
  • 2 cups shredded cooked chicken
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon hot pepper sauce
  • 1/2 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cups grated Monterey Jack cheese (about 3 ounces)
  • Chopped fresh cilantro

Instructions

1

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

2

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

3

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and serve.

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