Chili Days


 During this time of year, I always  get  a couple friends asking me for my  white chicken chili recipe, and made  me think...lightbulb! I should share it  with all of you. 

 I can't take the credit though, it was passed down to me from my sister in law.  I've made this chili many times and it's a  winner...literally!  I'm posting the  original recipe below.  Tip:  If you like things a little spicy, add a little Sriracha sauce to taste in your own bowl!  Also, sometimes, adding a little extra cheese (cheddar, colby, muenster - your choice!) will add a nice little flavor.  Trust me when I say you, your fam, your friends will thank you for making this!  It will warm your soul on a chilly day.

White Chicken Chili
(serves 4-6)
2 cans great northern beans
1 medium onion, diced
1 stick unsalted butter
1 tsp tabasco
1 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1/2 cup flour
3/4 cup chicken broth
2-3 boneless chicken breasts
1 1/2 cups monterey jack cheese
1/2 cup sour cream

Directions
1. In a pot, bring water to a boil, add the chicken breast until it is cooked all the way through.  Make sure there's enough water to cover the chicken.  When it is done cooking, drain, remove the chicken, cut into cubes, and set aside.
2.  In a skillet, melt 2tbsp of butter, add the onions and cook on low heat until just softened. Set aside.
3.  In a large heavy pot, stock pot, or kettle, melt the remaining butter over medium low heat.  Whisk in the flour and continue to whisk for a couple minutes, until there are no lumps.
4.  Add in the onions, chicken broth, milk to the pot, and continue to stir.  Bring the mixture to a boil, simmer until it is thickened.
Stir in tabasco, chili powder, cumin, salt and pepper.  Add in beans, chilies, chicken, and the cheese.  Cook on low heat stirring for at least 20 minutes.
6.  Stir in sour cream once the heat is off.
7.  Serve with crudites and rolls/popovers! 

Bon appetit,


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