Creamy White Chili with Chicken

By ltrodrigu

Ingredients

• 4 tablespoons unsalted butter
• 2 cups diced white onions
• 1 tablespoon minced fresh garlic
• 1 tablespoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 2 cups half-and-half
• 2 cups chopped cooked chicken
• 1 15-ounce can Cannellini beans, drained and rinsed
• 4 ounces diced, jalapeños
• Juice of 1/2 lime
• salt to taste
• Diced fresh tomatoes
• Fresh cilantro leaves

Details

Servings 4
Adapted from cuisinelibrary.com

Preparation

Step 1

Melt butter in pot over medium heat. Add onions, garland cumin, sweat partially covered until the onions soften, about 10 minutes.

Stir in flour, cook 2 minutes. Stir in broth, scraping up and brown bits, and bring to a simmer. Add half-and-half and chicken; simmer chili until thick, 5 minutes. Stir in beans, jalapeños and lime juice, season with salt.

Garnish chili with tomatoes and cilantro.