Our Big Family Kitchen

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White Chicken Chili

By Brian Edwards·Originally from Annie Sundy

Ingredients

  • Ingredients

    1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 stick unsalted butter
  • 1/4 cup flour or Wondra
  • 2 cans chicken broth
  • 2 cups half and half
  • 2-4 oz cans chopped green chilies
  • 1-4 oz can jalapeno, chopped
  • 2 cans white navy beans and or cannellini beans - drained and rinsed
  • 1 store prepared roasted chicken, skin removed and chicken cut into bite-sized pieces OR 5 cooked chicken breasts
  • 1 1/2 cups (about 6 oz) Monterey Jack cheese
  • 1/2 cup sour cream

  • Seasonings

    2 teaspoons Tabasco
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

  • Garnish

    chopped cilantro
  • chopped green onions

Method

  1. In a skillet sauté onion and celery in 2 T of butter until softened.
  2. In a 6-8 quart heavy kettle melt remaining 6 T of butter over moderately low heat and whisk in flour. Whisk constantly for about 3 minutes - do not let burn. Stir in onion, celery and gradually add chicken broth and half/half, continuing to whisk constantly. Stir in all seasonings. Bring mixture to a boil and simmer, stirring occasionally, for 5 minutes or until thickened. Add beans, chilies, chicken and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish with chopped cilantro or chopped green onion.
  3. You can substitute olive oil for butter to sauté and use fat-free half and half for a lower fat version. Adjust seasonings to your taste.

Family note

Nannie made this version of chili famous and Brian has worked on really perfecting the recipe.