Ingredients
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2 (15 ounce) cans cannellini beans
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1 large onion, chopped
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1/2 cup butter, unsalted
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1/4 cup all-purpose flour
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3/4 cup chicken broth
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2 cups half-and-half
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1 teaspoon Tabasco sauce (to taste)
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1 1/2 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon salt (to taste)
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1/2 teaspoon white pepper (to taste)
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5 boneless chicken breasts, cooked and cut into 1/2 inch pieces (about 2 lbs)
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1 1/2 cups monterey jack cheese (about 6 ounces)
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1/2 cup sour cream
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coriander, to garnish chili
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salsa, to serve
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4 ounces of whole mild green chilies, drained and chopped
Instructions
- Drain beans in a colander and rinse well.
- In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
- In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and <Monteray Jack cheese and cook mixture over moderately low heat, stirring, 20 minutes. Stir in sour cream into chili.
- Garnish chili with coriander and serve with salsa.