Ingredients
- 1 Tbsp. vegetable oil
- 2 pounds boneless, skinless chicken breasts
- 1 stick butter, divided
- 2 lg. onions, chopped
- 1/4 cup all-purpose flour
- 3/4 cup. chicken broth
- 2 cups half and half
- 1 tsp. tabasco sauce
- 1 1/2 tsps. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 16 oz. can white beans
- 2 4 oz. 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. Meanwhile, season chicken with salt and pepper. Cook the chicken until brown on one side, about 5 minutes. Turn and cook, turning occasionally to keep from burning, 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 Tbs. butter over medium heat and cook onions until softened.
In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbsp. butter over moderately low heat. Whisk in flour, 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, until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chili's, cumin, salt and pepper. Cook over low heat, stirring occasionally, for 20 minutes. Add sour cream. Serve immediately or refrigerate overnight for better flavor.