Courtesy of Jenna Riggs.
Serves 6 to 8.
1/4 cup butter
2 large onions, finely diced
1/3 cup flour
4 cups low-sodium chicken broth
3 cups half-and-half
3 cans Great Northern beans
1 to 2 cans diced green chilies
4 cups shredded, cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1-1/2 cups grated Monterey Jack cheese (about 6 oz.)
1 cup sour cream
chopped fresh cilantro, for garnish
green salsa, for garnish
Melt butter in heavy, large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir until incorporated; do not brown. Gradually whisk in chicken broth and half-and-half. Simmer gently until thickened, about 10 minutes. Strain and rinse canned beans and add to pot. Add green chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made to this point one day ahead. Chill until cold, then cover and keep chilled. Reheat before continuing with recipe.)
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve. Pass extra cilantro and green salsa at the table for people to add as desired.
For a printable version of this recipe, go here.