Ingredients
- 1 Tbsp. veg. 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 (16 oz.) 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 lg. skillet over moderately high heat and add oil. Season chicken with salt and pepper. Cook the chicken until brown on one side, about 5 minutes. Turn and cook, turning occasionally, until done, 10-15 minutes more, depending on the thickness.
Remove chicken to plate to cool. When cool enough to handle, shred it with your fingers and set aside.
Melt 2 Tbsp. of the butter over medium heat, and cook onions until soft--about 5 minutes.
In a heavy pot, large enough to hold all the ingredients, melt the remaining butter over moderately low heat and 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. 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, chiles, chicken and cheese. Cook over moderately low heat, stirring occasionally, for 20 minutes. Add sour cream. Serve immediately or refrigerate overnight for better flavor.