White Bean and Chicken Chili

By carvalhohm

Ingredients

• 1/4 cup butter
• 1 onion, finely chopped (about 1 1/2 cups)
• 3 tbsps all-purpose flour
• 1 tbsp. chili powder
• 1 tbsp. Minced Garlic
• 2 tsps ground cumin
• 2 packets  Chicken Flavored Bouillon, mixed with 4 cups water
• 1 1/2 cups half and half
• 4 cups cooked, shredded chicken or turkey
• 2 cans (15.5 oz. each) Cannellini Beans, drained and rinsed
• 2 GOYA® Jalapeño Peppers, coarsely chopped
• 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• Sour cream
• Chopped fresh cilantro

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat butter in large, heavy pot over medium-high heat until melted and foaming. Add onions to pot. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Add flour, chili powder, garlic and cumin to pot. Cook, stirring often, about 3 minutes more.

Whisk chicken bouillon mixture and half and half into pot. Bring broth to boil. Stir in chicken, cannellini beans, jalapeños and Adobo. Reduce heat to medium low. Simmer, stirring occasionally, until beans are warmed through and flavors come together, about 5 minutes.

To serve, ladle chili into warm bowls. Garnish with sour cream and cilantro.