White Chicken Chili

Our family got back from a long road trip to Amarillo. I started to write about West Texas, but my entry was turning into a book, so I stopped. Maybe that will be for a later date. We all needed a change from the typical fast food and Valentine's candy, so I searched online for something good to eat.

I had all the ingredients for White Chicken Chili, and I found a great recipe here. I'm not familiar with this author, but she has many tasty recipes listed on her page. I made a few modifications, like cutting the ingredients almost in half to serve 4-6. I also didn't have Tabasco, so I used cayenne pepper.

Ingredients:

1 can (16 oz or so) of white beans (Northern beans)

1 large yellow onion, peeled and chopped

1/2 stick light margarine

1/2 of 1/4 cup all-purpose flour

3/4 cup chicken broth (find the kind with no msg)

1/2 cup half and half

1/2 cup 2% milk

1/2 tsp cayenne pepper

3/4 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

1 can (4 oz) mild green chilis, drained and chopped (can use less to make milder)

3-4 boneless, skinless chicken breasts (or about 1 lb.)

some extra margarine or oil to cook them in

Optional condiments: grated Monterey Jack or Cheddar cheese, chopped tomatoes, sour cream

Instructions:

1. Heat a large skillet over medium-high heat, add margarine or oil. 
2. Coat the chicken with salt, pepper, and chili powder. Cook the pieces in the skillet for five minutes, do not turn it over until after 5 minutes. Then, flip the chicken and cook the other side until nicely browned.
3. Remove the chicken from the pan. When it is cool, you can shred it with your fingers or a fork, or leave it as is.
4. While waiting for the chicken to cool, cook the onion in the same pan with 2 Tablespoons of margarine or butter until the onion is softened. Set aside.
5. In the same heavy pot, melt remaining 3 Tablespoons of butter or margarine over medium to low heat. Whisk in flour. Cook and whisk constantly, for about three minutes.
6. Stir in the onion, gradually add the broth, half and half, milk, and continue whisking.
7. Bring the mixture to a boil and simmer, stirring occasionally, until thickened, about 5 minutes.
8. Stir in the cayenne pepper, chili powder, cumin, salt and pepper. 
9. Add beans, chilis, chicken. Continue to cook and stir over low heat for about 20 minutes.
10. Serve alone or over rice, with cheese, tomatoes, etc.

The original recipe called for a cup of half and half, but I used 1/2 cup, with 2% milk to make up the difference. My version was still spicy, but delicious! We had enough for about 4-6 servings, if served over rice. Enjoy!

A man is in general better pleased when he has a good dinner upon his table, than when his wife talks Greek. ~Samuel Johnson (1709-1784)

The family who eats together, stays together. ~Anonymous