White Chili Recipe

Five boneless skinless chicken breasts

3 Tablespoons of olive oil

One Lg. Onion, chopped

Three cloves of garlic, chopped

One stick of butter

1/3 cup of all-purpose flour

One Can of Chicken broth

Two cups of half and half

½ teaspoon of nutmeg

2 teaspoons of Tabasco

2 teaspoons of chili powder

2 teaspoons of ground cumin

1 teaspoon of salt

1 teaspoon of white pepper

1 teaspoon of black pepper

2 four-ounce cans of chopped mild green chilies

Two cans Great Northern Beans

1-½ cups grated Monterey Jack Cheese

½ cup sour cream

In a fry pan, heat 2 tbsp. olive oil and cook chicken so it is completely cooked and browned. Remove from heat and set aside to cool. Heat last tablespoon of olive oil and cook onion and garlic until softened.

In a medium size pot, melt butter over medium high heat without burning. Add flour and stir together with butter, over heat, for five minutes. The flour/butter mixture will begin to change to a light brown. Add Chicken stock ½ can at a time. When you add the liquid, whisk it together until the mixture thickens. Follow the same procedure with the half and half. When all the liquid is added and the cream sauce is set, turn the heat down to low.

Add all the spices, including the Tabasco. Mix in the onion and garlic. Cut the chicken into pieces and put into the sauce. Add the chilies and the beans (both should be drained prior to going into the chili). Cook over low heat for one hour, stirring regularly. Add the cheese and sour cream. When both are fully incorporated into the chili, it’s time to serve.

Cilantro is not in the recipe, but if you like it, it works. This many creamy ingredients can suck the flavor away so always taste to see if you think it needs more salt or spice. If you like more kick, add cayenne pepper or Chipolte style Tabasco sauce. Serve with raw onion, grated Monterey Jack, sour cream and green salsa.