white chicken chili

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Servs: 4

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  • add   Accompaniment: tomato salsa
  • add   1/2 teaspoon salt, or to taste
  • add   3/4 cup chicken broth
  • add   1/2 teaspoon white pepper, or to taste
  • add   two 4-ounce cans whole mild green chilies, drained and chopped
  • add   1 large onion, chopped
  • add   1/4 cup all-purpose flour
  • add   1 1/2 teaspoons chili powder
  • add   1/2 cup sour cream
  • add   2 cups half-and-half
  • add   1 teaspoon ground cumin
  • add   5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
  • add   Garnish: fresh coriander sprigs
  • add   1 stick (1/2 cup) unsalted butter
  • add   1 teaspoon Tabasco, or to taste
  • add   1/2 pound dried navy beans, picked over
  • add   1 1/2 cups grated Monterey Jack (about 6 ounces)


  1. In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
  2. In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
  3. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
  4. Garnish chili with coriander and serve with salsa.

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