White Chili

Here is my friend Kathy's recipe for White Chili that we made for the church 'Linger Longer' this afternoon. It's pretty easy to make and was very well received. I can't personally say how good it was since Carlton and I were too busy organizing to get any of it! We did double the white pepper and hot sauce and didn't bother with the garnishes since it was a pot luck situation. Enjoy, and thanks Kathy!

White Chili

12 servings

3 cans of White Northern Beans

1 small can of fire roasted green chilies

1 stick butter

2 large onions, chopped

½ cup flour

4 cups low sodium chicken broth ( can add a little more broth to stretch)

3 cups half and half

4 cups shredded cooked chicken (I use one rotisserie chicken)

1 TBSP chili powder

1 TBSP ground cumin

1 TBSP Hot Pepper Sauce

2 teaspoons Salt

½ teaspoon white pepper

Garnishes:

Shredded Monterrey Jack Cheese (6oz)

Sour Cream

Fresh Cilantro

Melt butter in a heavy large stock pot over medium heat. Add onions and sauté until tender. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained and rinsed white beans, roasted chilies, chicken and seasonings above. Chili is better made one day or several hours ahead.