white chicken chili

By CarolM-2

Ingredients

• 1 Tbsp. vegetable oil
• 2 lbs. boneless skinless chicken breasts
• 1 stick butter, divided
• 2 lg. onions, chopped
• 1/4 cup flour
• 3/4 cup chicken broth
• 2 cups half and half
• 1 tsp. tabasco sauce
• 1 1/2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (16oz) can white beans
• 2 (4oz) cans whole mild green chiles, drained and chopped
• 1 1/2 cups grated Monterey jack cheese
• 1/2 cup sour cream

Preparation

Step 1

Heat a large skillet over moderately high heat, and had oil Meanwhile, season chicken with salt and pepper. Cook the chicken until brown on one side, about 5 minutes. Turn and coo--turning occasionally to keep from burning--until done. 10-15 minutes more.
Remove chicken to a plate to cool. When cool enough to handle, shred it with your fingers and set aside.
Melt 2 Tbsp. butter over medium heat and cook onions until softened.
In a heavy pot, melt remaining 6 tbsp. butter over moderately low heat. Whisk in flour. Cook this roux, whisking constantly for 3 minutes. Stir in the onion and gradually add the broth and half and half, whisking all the time. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chiles, chicken and cheese. Cook over low heat , stirring occasionally for 20 minutes. Add sour cream. Serve immediately or refrigerate overnight for better flavor.