Title: White Chicken Chili
Categories: All newly t, Poultry, Soups & ste
Yield: 1 Servings

1/2 lb Dried navy beans
1 lg Onion; chopped
1 Stick unsalted butter
1/4 c All purpose flour
3/4 c Chicken broth
2 c Half and half
1 ts Tabasco sauce
1 1/2 ts Chili powder
1 ts Ground cumin
1/2 ts Salt
1/2 ts White pepper
2 cn (4 oz.) mild whole green
-chilies, drained and
-chopped
5 Boneless; skinless chicken
-breast halves, cut in 1/2"
-pieces
1 1/2 c Grated Monterey jack cheese
1/2 c Sour cream

Soak beans in cold water overnight. Drain, pour into a pan and cover with 2
inches of cold water. Simmer beans until tender and drain.

Saute onions in 4 tablespoons of butter until soft.

In a separate heavy pan, melt remaining butter and whisk in flour. Cook
whisking constantly, for 3 minutes, without browning. Stir in cooked onion
and gradually add broth and half and half, whisking constantly. Bring to a
boil and simmer 5 minutes.

Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans,
chilies, chicken, cheese and simmer, stirring for 20 minutes. Stir sour
cream into chili before serving.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #684 by
L979@aol.com on Jul 21, 1997