Sunday, October 3, 2010

White Chicken Chili

This recipe is from The Girl Who Ate Everything, it is amazing. We had this the other night while watching a football game with friends and it was perfect, everyone loved it! I am already craving it again!

1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1/2 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans
2-3 (4 oz) cans chopped green chilies
4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. hot sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin

Cook onion and garlic in a few tablespoons of butter until translucent (I used 2 tablespoons). Remove the garlic and onions and add half a cup of butter and melt then add the half a cup of flour to make your roux. Stir constantly until it starts to bubble then stir for 3 more minutes. Add back the onion and garlic, also add the chicken broth and half and half. Simmer for 3 minutes or until it gets thick.
Pour mixture into a crockpot and add remain ingredients. The recipe says simmer for 20 minutes but I'm not sure how warm it would be after only 20 minutes. I put mine in the crockpot 2 hours before we were going to eat it and after 40 minutes I turned the crockpot to keep warm.

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