Easy White Chicken Chili

If you're looking for an easy chili recipe that is easy on the spice (I think Taco Bell sauce is spicy.) then look no further - Easy White Chicken Chili. This has been my go-to chili recipe for the last couple years, ever since a friend of mine made it for a Mizzou tailgate. 

  • two 16 oz cans of canned white beans 
  • 2 large onions, chopped 
  • 1 stick unsalted butter 
  • 1/4 c all-purpose flour 
  • 3/4 c chicken broth 
  • 2 cups half and half 
  • Tabasco, chili powder, ground cumin, salt and pepper 
  • 5 boneless skinless chicken breasts 
  • 2 c grated Monterrey Jack 
  • 1/2 c sour cream 
  • Chopped peppers - any kind you like! I just use 1 red and 1 green pepper. 
  • Heat a large skillet over moderately high heat and add butter and olive oil. 
  • Coat your chicken with salt, pepper and chili powder. Put them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Flip them every few minutes until they are done. 
  • Remove the chicken from the pan. When the chicken is cool enough to handle, shred it (with your fingers or chop it with a knife) and set aside. 
  • While waiting for chicken to cool, cook the onions in the same pan with 2 tbs of butter until softened. 
  • In a heavy pot, large enough to hold all the ingredients, melt remaining 6 tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes.
  • Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
  • Stir in tabasco, chili powder, cumin, salt and pepper. 
  • Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. 
  • Add sour cream. 

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