White Chili

Name: White Chili
Ingredients: 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 2 garlic cloves, pressed; 14 cup flour; 4 teaspoons cumin; 2 cups chicken broth; 1 cup heavy cream; 1 (4 ounce) canchopped green chilies (Anaheim for less heat, jalapeno for more heat); 12 cup green chili salsa (I use Goya brand); 2 (15 ounce) cans white beans (such as cannellini, drained and rinsed); 3 -4 cups cooked chicken, chopped; 1 cup monterey jack cheese, grated (use pepper jack if you want it REALLY spicy)

13 ingredients

11 steps

Ingredients

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic cloves, pressed
14 cup flour
4 teaspoons cumin
2 cups chicken broth
1 cup heavy cream
1 (4 ounce) canchopped green chilies (Anaheim for less heat, jalapeno for more heat)
12 cup green chili salsa (I use Goya brand)
2 (15 ounce) cans white beans (such as cannellini, drained and rinsed)
3 -4 cups cooked chicken, chopped
1 cup monterey jack cheese, grated (use pepper jack if you want it REALLY spicy)

Directions

1

Melt butter in oil in a dutch oven or saucepan.
2

Add onions and saute until tender but not browned.
3

Add garlic and stir briefly.
4

Sprinkle in flour and stir until absorbed.
5

Add cumin and stir again.
6

Slowly add chicken broth, stirring, until it is heated through and starting to thicken.
7

Add the cream and continue to cook and stir until starting to simmer.
8

Don't allow to boil or the cream may curdle.
9

Add the chiles, salsa, beans and chicken and bring to a slow simmer.
10

Cook for about 15 minutes, stirring frequently to prevent scorching.
11

Just before serving, add the cheese and stir in until melted.