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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This white chili recipe was given to me by a neighbor and is the best one I have found. When making it, I use lowfat sour cream, lowfat or fat free half & half, lowfat margarine, and reduced fat cheese, and it still tastes great. Ingredients:
1 (48 ounce) jar great northern beans |
5 chicken breasts, cooked and shredded |
2 (4 ounce) cans green chilies, chopped |
3/4 cup chicken broth |
1 small onion, chopped |
1/2 cup butter |
1/4 cup flour |
1 teaspoon cumin |
1 1/2 teaspoons chili powder |
1 teaspoon tabasco sauce |
1 1/2 teaspoons salt |
1/2 teaspoon white pepper |
1 1/2 cups monterey jack cheese, shredded |
1/2 cup sour cream |
2 cups half-and-half |
Directions:
1. Cook onion in 2 Tbsp of the butter until soft and set aside.
2. In a dutch oven, melt remaining butter on low and add flour, stirring continuously to make a roux.
3. Stir in onion, then gradually add broth, and half and half, whisking constantly.
4. Bring mixture to a boil, then simmer.
5. Stir in tabasco, chili powder, cumin, salt, and white pepper, beans, chicken, and chilies, simmer for approximately 30 minutes, stirring occasionally.
6. Add cheese and sour cream, and simmer for another 15 minutes.
7. Serve with tortilla chips, salsa, shredded cheese, and sour cream.
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