White Chicken Chili

By RogRot

Ingredients

• 5 -15 oz cans navy beans drain & rinse
• 1 large onion chopped
• 1 c. celery chopped
• 1 t. minced garlic
• 1 stick butter (8oz)
• 1/4 c. flour
• 4 c. chicken broth
• 4 c. (1 qt. 1/2 and 1/2
• 1 t. Tabasco
• 1 1/2 t. chili powder
• 1 t. cumin
• 1/2 t. salt
• 1/2 t. white pepper
• 2 - 4oz cans mild green chilies chopped
• 4 or more c.chicken cubes (boneless chicken breasts cooked and cut into 1/2” pieces
• 1 1/2 c. shredded Monterey Jack cheese
• 1/2 c. sour cream

Preparation

Step 1

In skillet…cook onion, celery, and garlic in 2 T butter until soft. (don’t overcook)
In 8 quart heavy kettle melt remaining 6 T butter over low heat…whisk in flour. Cook roué, whisking constantly about 3 min.
Stir in sautéd onion mixture…gradually add chicken broth, and ½ & ½ whisking constantly. Bring mixture to a boil and then simmer 5 min. This takes a little patience… make sure temp is not too hot so you scorch this.
Stir in remaining ingredients…. stewing for 20 minutes.
Right Before serving….
Add Monterey Jack cheese and sour cream and fold into chili.