There is one dish that Alex has been begging me to make all winter: white chicken chili. And since it looked like this when we woke up this morning…
…we figured this would be our last chance to enjoy a warm, hearty, and slightly fattening pot of chili, assuming of course that spring is coming back.
White Chicken Chili (this is my mom’s friend’s recipe – thanks, Mrs. Johnson!)
Yum Factor: Alex – 9.0, Jessalyn – 8
Serves 2 (with enough for leftovers)
– 3 chicken breasts
– chicken broth
1. Salt and pepper each chicken breast. Place in a large saucepot with enough chicken stock to cover. Bring to a boil then cover with a lid and simmer 10-20 minutes depending on thickness of chicken. When finished, remove chicken from pot and save the broth. Shred or cube the chicken and set aside.
– 1/2 an onion, chopped
2. Saute onion in a tablespoon of butter. When softened and just golden remove from heat.
– 4 tablespoons butter
– 1/4 cup or a little less all-purpose flour
– 1 cup heavy cream
3. Heat the butter in a soup pot over medium low heat. When it’s melted and starting to bubble, add the flour and whisk immediately to work the flour into the butter. Let this roux cook about 3 minutes. It should be a nice golden color.
4. Add the sauteed onions to the roux as well as a few ladlefuls of the reserved chicken broth (probably about 1 cup total).
5. Slowly, pour in the cream, whisking constantly. It’s going to be thick–keep your eye on it. You might need to add a little more chicken broth a little bit at a time. Let it start to bubble slightly.
– 3/4 teaspoon chili powder
– 1/2 teaspoon cumin
– pinch of salt and pepper
– dash or two of Tabasco sauce
– 1 can cannelini beans, drained and rinsed
– 2 oz. chopped green chiles
– 8 oz. shredded pepperjack cheese
6. Add the spices to the thickened cream mixture. Then fold in the beans, chiles, cheese, and chicken. Cook gently at least 20 minutes, stirring occasionally to keep it from sticking to the bottom of the pan. Serve warm with a little sour cream folded in, if you’d like.
Rich and comforting. And even though I know it might be another 9 months or so before you actually try this recipe, I thought I’d share it anyway. Enjoy!