Tuesday, October 18, 2011

White Chicken Chili

I have recently been itching to try a new recipe and unparticular one that hinted "fall." Hint fall- does that make since? Last Thursday I invited some friends over for dinner and knew that would be the perfect occasion to cook. I searched high and low before I found the perfect recipe. My friend Ashley even tweeted Thursday morning "Woke up this morning to find Amanda reading my cookbook- bless her heart" haha. I found my recipe on the Internet, made it and decided I had to share because it was AMAZING! I made a pot of white chicken chili and french bread as the side. So yummy!


2 cans white beans, drained and rinsed
1 lg onion, chopped
1/2 c. butter, divided
1/4 c. flour
1 c. chicken broth
2 c. half and half
1 tsp. Tabasco
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1 4oz can chopped chilies
1 can corn, drained
2lbs chicken, cooked and cut into 1/2″ chunks
1/2 c. sour cream
6 oz monterey jack cheese, grated.
- Cook onion in 2 Tbsp butter until soft.
- In large pan, melt remaining 6 Tbsp. butter over low heat and whisk in flour to make a roux.
- Cook roux, whisking constantly for 3 minutes.
- Stir in onion, gradually adding broth and  half and half, stirring constantly.
- Bring mixture to a boil and simmer, stirring occasionally, 5 minutes until thick.
- Add remaining ingredients except for sour cream. Cook over moderate low heat for 20 minutes. Stir occasionally.
- Take off heat and stir in sour cream.
- Serve with french bread!


  1. Ohhh my goooodness this looks good! Perfect feel good meal for those cold nights! Great recipe

  2. That looks absolutely awesome - I love chilis, especially when I can go healthier than the traditional ones. AND I even think I could m ake this in Germany - awesome!


Sweet Thoughts(: