Wednesday, September 12, 2007

White Chicken Chili

White Chicken Chili (from Sally)

Melt 1/2 stick of butter
whisk in 1/4 C. flour

gradually add:1 1/2 C. chicken broth
2 C. half & half

Whisk constantly so it won't burn, simmer until thick then add:
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then add:
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans (Bush matters)
1 1/2 C. monterey jack cheese
Serve with 1/2 cup sour cream
(Sally side note: If I am at Costco, I always buy a rotisserie chicken and use it for this soup. It is super easy and the flavor is so yummy!)

I found another White Chili recipe here:

1 pound boneless chicken breast
1 medium onion, chopped
1/2 tsp. minced garlic
1 1/2 cups water
1 15-ounce can great northern (or use cannellini ) beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 11-ounce can whole kernel white corn, drained
1 4-ounce can chopped green chilies
1 to 2 tsp. chicken bouillon granules
1 tsp. ground cumin
Fat-free half & half to taste

Place all of the ingredients except the half & half in a slow cooker. Cover and cook on Low for 7 to 8 hours. Just before serving, remove the chicken from the slow cooker and cube or shred it. Return the chicken to the slow cooker and stir in fat-free half & half to your taste.

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